This week, I'm putting a spin on taco night. Crispy Chicken Tacos with Chipotle Mayo features fresh ingredients, loads of crunch and a touch of heat. A fabulous departure from the ground beef staple we're used to.
Crispy Chicken Strips:
1 lb chicken breast cut into strips
1 cup flour
2-3 cups Panko
Roll chicken in flour to coat. In a separate dish, beat eggs slightly. Dip chicken in the egg and then roll in Panko. Spray a large baking sheet with olive oil spray. Arrange strips on pan. Spray additional oil olive on top.
Bake at 350° for 20-30 minutes or until crispy and completely cooked through.
3/4 cup mayonaise
2-3 chipotle peppers in Adobo sauce
In a food processor combine mayonnaise and chipotle peppers. Puree until smooth.
Package soft tortilla shells
Purple cabbage, shredded
Arrange chicken strip on a tortilla shell. Add salsa, avocado and cabbage to taste. Top with heaping spoonful of chipotle mayo. Serve immediately.