Easy Crispy Chicken Tacos with Avocado Salsa
If you’re looking for a crowd-pleasing, flavor-packed dish that brings bold, fresh ingredients to your dinner table, these Crispy Chicken Tacos with Avocado Salsa are the perfect answer. Combining golden, pan-fried chicken with a creamy, zesty avocado salsa, this easy taco recipe delivers irresistible texture and flavor in every bite. Whether you’re hosting a casual get-together, planning a weeknight meal, or simply craving something crunchy and satisfying, these crispy chicken tacos will quickly become a household favorite.
Why You’ll Love These Chicken Tacos
What makes this recipe stand out is the contrast of textures and the harmony of flavors. The crispy chicken is coated in a seasoned panko crust that fries up to perfection golden on the outside and juicy on the inside. Paired with a fresh avocado salsa made with ripe avocados, tangy lime juice, sweet cherry tomatoes, red onion, and a touch of jalapeño for heat, the result is a taco that’s bursting with vibrant flavor. It’s a delicious fusion of Mexican-inspired ingredients and comfort food appeal, perfect for taco night or anytime you want something exciting on your plate.
Quick and Easy to Prepare
Not only are these tacos incredibly tasty, but they’re also quick and simple to make, taking less than 30 minutes from start to finish. One pro tip for maximum crispiness: pat your chicken dry before breading and use a hot skillet with just enough oil to get that satisfying crunch without deep frying. Plus, the avocado salsa doubles as a dip—perfect for chips or even spreading over grilled meats.
Easily Customizable
If you’re trying to upgrade your usual taco routine, this Crispy Chicken Tacos with Avocado Salsa recipe is a must-try. It’s easy, customizable, and great for meal prep too. Add shredded cabbage, cotija cheese, or a drizzle of chipotle crema for an extra layer of flavor. Gluten-free? Swap the panko for crushed cornflakes or a gluten-free breadcrumb option. You can also bake or air-fry the chicken for a lighter version.
A New Favorite for Taco Night
Whether you’re searching for the best crispy chicken tacos, a taco Tuesday recipe that’s anything but ordinary, or a creative way to use ripe avocados, this recipe hits the mark. So grab your favorite tortillas, gather your ingredients, and get ready to make a taco night to remember with these easy chicken tacos with avocado salsa a guaranteed hit with both kids and adults alike
Chicken Tacos with Avocado Salsa
Description
Spice up your dinner with Chicken Tacos with Avocado Recipe! This easy, flavorful recipe combines juicy grilled chicken, fresh avocado salsa, and warm tortillas for a perfect weeknight meal. A crowd-pleaser that’s healthy, quick, and bursting with bold flavors.
Ingredients
Avocado Salsa
Cabbage Slaw
Instructions
Marinate the chicken:
Cut the chicken into small bite-sized pieces (about 1 inch). Put them in a bowl with 1 tablespoon of olive oil and all the spices listed in the recipe. Mix everything well so the chicken is coated, then set it aside while you prepare the other ingredients.
Make the avocado salsa:
Slice the onion and cut the jalapeño in half. Put them on a baking tray, drizzle with a little olive oil, and sprinkle with salt. Roast in the oven at 425°F for 12–15 minutes until they get slightly blackened.
Tip: You can also broil them for 5–6 minutes instead—just watch closely so they don’t burn.
Blend the salsa:
Add the roasted onion and jalapeño to a blender along with the avocado, lime juice, cilantro, salt, and pepper. Pour in ¾ cup of water and blend until smooth. If it’s too thick, add more water until it’s the texture you like. Taste and adjust the salt and pepper if needed.
Make the cabbage slaw:
Thinly slice the cabbage and put it in a big bowl. Add the mayo, lemon juice, salt, and pepper. Use your hands to mix and massage it all together—this softens the cabbage and spreads the mayo evenly.
Cook the chicken:
Heat a large pan over medium heat and add a little olive oil. Put in the marinated chicken and cook for about 10–12 minutes, turning it every few minutes so it cooks evenly. Near the end, you can add 1–2 tablespoons of water to loosen any bits stuck to the pan.
Assemble your tacos:
Warm up your tortillas. Then fill them with the cabbage slaw, cooked chicken, and avocado salsa. Squeeze some extra lime juice on top and sprinkle with fresh cilantro before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 5g25%
- Cholesterol 95mg32%
- Sodium 480mg20%
- Total Carbohydrate 34g12%
- Dietary Fiber 7g29%
- Sugars 4g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Prep Ahead: Chop all your vegetables and marinate the chicken ahead of time to streamline cooking.
- Uniform Chicken Pieces: Cutting chicken into evenly sized pieces ensures consistent cooking.
- Taste as You Go: Always taste your salsa and slaw before final assembly to adjust seasoning.
- Don’t Overcrowd the Pan: Cook chicken in batches if needed to avoid steaming instead of browning.
- Warm Tortillas Properly: Use a dry skillet or directly over a flame for best texture and flavor.
- Balance Is Key: This recipe balances spice (jalapeño), acid (lime/lemon), creaminess (avocado/mayo), and crunch (slaw). Don’t skip any components!
