Ingredients
10
10 servings
- •1 teaspoon salt
- •1 teaspoon pepper
- •1 teaspoon paprika
- •1 teaspoon cumin
- •1 teaspoon onion powder
- •5 chicken breasts
- •pepper, to taste
- •salt, to taste
- •3 cups all-purpose flour
- •6 large eggs, beaten
- •3 cups breadcrumb
- •canola oil, for frying
- •1 cup lettuce, chopped
- •1 cup guacamole
- •1 cup pico de gallo
- •1 cup shredded cheddar cheese
- •1 tablespoon fresh cilantro, finely chopped
- •1 cup sour cream
Instructions
- In a small bowl, combine salt, pepper, paprika, cumin, and onion powder.
- Slice chicken breasts in half laterally to form 10 thin cutlets.
- Place the chicken cutlets between 2 sheets of plastic wrap and pound out to ¼-inch (6-mm) thick.
- Season the chicken with spice mix.
- Place the flour, eggs, and bread crumbs in 3 separate shallow dishes. Dredge each cutlet in the flour, then dip in the egg, bread crumbs, back in the egg, and in the bread crumbs once more.
- Place the chicken breasts around the border of a baking sheet, so half of each cutlet drapes over the side of the pan.
- Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
- Fold the draped halves of the chicken over the smaller pan.
- Freeze for 8 hours or overnight.
- Heat the oil in a large pot until it reaches 375°F (190°C).
- Fry the chicken taco shells, 2 at a time, for 5 minutes, or until golden brown.
- Drain the chicken tacos on a wire rack set over a baking sheet.
- Fill the chicken tacos with lettuce, guacamole, and pico de gallo, and cheddar cheese.
- Garnish with cilantro and sour cream.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 697
- Carbohydrate: 78g
- Fat: 22g
- Fiber: 5g
- Protein: 43g
- Sugar: 5g
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