Crispy Fried Chicken Tacos

Crispy chicken tacos with panko-breaded chicken, shredded cabbage, avocado, radishes, and red onion in soft tortillas, topped with a creamy herb sauce and served with lime wedges.

Crispy chicken tacos made with panko-coated chicken and fresh toppings with classic Mexican flavor. Easy to make and ready fast for dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Dinner, Lunch

Cuisine Mexican

Servings servings

Calories 513.3 kcal

Ingredients

1½ pounds boneless skinless chicken breasts cut into strips or bite-sized pieces
2 eggs
2 tablespoons water
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons garlic powder
2 cups panko breadcrumbs
vegetable oil for frying
2 limes sliced into wedges
small flour tortillas or corn tortillas

Fresh Taco Toppings

2 cups shredded cabbage or coleslaw mix
1 diced avocado
½ cup sliced radishes
½ small red onion, thinly sliced
1 –2 diced tomatoes
shredded cheddar, Monterey Jack, or cotija cheese (optional)
fresh cilantro, chopped

Instructions

Cut the chicken into 1-inch pieces.
Beat the eggs with water in one bowl. Add flour to a second bowl. Add panko to a third bowl and season lightly with salt and pepper.
Toss the chicken with salt and black pepper.
Coat the chicken in flour, dip in egg, then press into panko.
Add about ½ inch of oil to a skillet and heat over medium-high until hot.
Fry in batches for 3–4 minutes per side until golden and cooked through. Don’t crowd the pan.
Transfer to paper towels or a wire rack to drain. Squeeze lime juice over the hot chicken.
Warm the tortillas in a dry pan until soft.
Add the chicken to each tortilla and top with cabbage, avocado, tomatoes, and red onion. Sprinkle with cilantro and serve with sour cream or taco sauce.

Notes

Try our sour cream lime crema for a thick, creamy topping.

Storage and Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Let it cool before refrigerating.
Keep toppings separate. Cabbage, radishes, avocado, and other toppings hold better on their own and won’t make the tortillas soggy.
To reheat, warm the chicken in a skillet over medium heat with a little oil, or use the air fryer at 350°F for 3–5 minutes until heated through.
Wrap leftover tortillas and refrigerate. Warm in a dry pan or directly over a flame before serving.

Nutrition

Calories: 513.3kcalCarbohydrates: 27.8gProtein: 43.4gTotal Fat: 25.4gSaturated Fat: 4.5gTrans Fat: 0.1gCholesterol: 170.2mgSodium: 661.7mgPotassium: 1136.4mgFiber: 6.2gSugar: 4.3gNet Carbohydrates: 21.7g

Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!