Sunday, January 17, 2010

Crispy Chicken Avocado Tacos

These are pretty good. Slightly disappointed, but overall, a tasty and satisfying experience. Hence, it's being posted.

Recipe inspired from the cookbook, "The Gathering of Friends Vol II", a Christmas gift from my mother, which, whenever I inherit a new cookbook, I usually try to plow through a few recipes to gauge how I like it. So far, so great! Have the easiest banana cream pie from the book to post later this week. Still dreaming about it.

Like I say though, the tacos..... eh.

However however, I do see big potential in this recipe: perhaps I overcooked my chicken leaving it tough and chewy... perhaps my cabbage was a bit dry... and perhaps I didn't serve my tortillas as warm and freshly fried as they should've been--- that's the trick with this dish-nailing down when both the chicken and tortillas will be ready at the SAME TIME. My chicken was done too soon, and by the time it hit the tortilla shell, it wasn't fresh-fried-off-the-pan.... and quite frankly, homemade, breaded and fried chicken has never been my top choice- the smell it leaves in the house, all the oil splattering everywhere..... igh.

Next time, I think we'll opt for a white flaky fish in place.

Anywho, give it a go-- the dressing it very delicious, fresh cilantro and avocados are a huge plus, thus, the dish is for sure a stomach pleaser and tastes wonderfully fresh and light! If you're into this sort of thing, be sure to squeeze lime juice over the finished product. Makes a difference.

On the side, we served brown rice mixed with cumin, chopped scallions and cilantro, fresh lime juice and salt/pepper. Fabuess.

Crispy Chicken Avocado Tacos

4 boneless, skinless, tender chicken breasts
2 cups flour
2 eggs
2 cups crushed tortilla chips
2 cups cabbage
2 ripe avocados, sliced
1 1/2 tsp salt
Fresh corn tortillas
Cilantro, chopped, for garnish

Make dressing (recipe below) and allow to sit in fridge.

Slice chicken breasts into strips. Beat eggs in one bowl, set aside. In another bowl, place 2 cups flour with salt and pepper. In a third bowl, place crushed tortilla chips. In a large saute pan heating with oil over medium heat, dip chicken strips in egg, then flour, then egg again, and finally chips. Place directly into hot pan and saute strips, stirring gently, but cooking evenly. In another saute pan, drizzle some oil and allow to warm up. Fry tortillas one at a time allowing them to get crispy. Once chicken and tortillas are done (hopefully at the same time:)), place one chicken strip in a fried tortilla, with sliced avocado, cabbage, dressing, cilantro, and lime juice.

Spicy Salsa Ranch

1 cup milk
1 cup mayo
1 Tbsp white vinegar or lemon juice
1 pkg Ranch dressing mix
1 cup fresh salsa

Combine the milk and lemon juice or vinegar. Fold in mayo and dry ranch mix. Add salsa and chill (the longer it sits, the more flavorful it is).

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