Crispy Chicken Tacos with Cilantro Lime Elote

Course: Lunch, Dinner, Mexican Food

Ingredients:

For the Crispy Chicken

• 1 lb boneless, skinless chicken breast

• 1 cup panko breadcrumbs

• 1/2 cup grated parmesan cheese

• 2 eggs, whisked

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Vegetable oil, for frying

For the Cilantro Lime Sauce

• 2 small garlic cloves

• 2 tablespoons freshly squeezed lime juice, from one lime

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 cup Mayonaisse

• 1/2 cup freshly grated Parmesan cheese

• 1 handful cilantro, about 1/2 cup

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

For the Elote

• 1 15 oz. can of corn, drained

• 2 tablespoons cilantro lime dressing (above)

• 1 tablespoon Grated Sierra® Brand Cotija Cheese from V&V Supremo®

• 1 teaspoon tajin

For the Tacos

• 1 cup Chihuahua® Brand Quesadilla Cheese from V&V Supremo®

• 8 flour or corn tortillas

• 8 pieces of crispy chicken

• 1 cup elote

• Cilantro Lime Sauce, for drizzling

Instructions:

1. In a blender or food processor, add the fresh cilantro leaves, lime juice, garlic, Dijon mustard, Worcestershire sauce, mayonnaise, Parmesan cheese, salt, and pepper.

2. Blend the ingredients on medium speed until smooth and well combined. If needed, scrape down the sides of the blender or food processor to ensure everything is evenly mixed.

3. Taste the dressing and adjust the flavors as desired. Add more lime juice for tanginess, or salt and pepper for seasoning.

4. Once you're satisfied with the taste, transfer the dressing to a jar or container.

5. Clean up your chicken breast and pat dry.

6. Next, cut the chicken into strips and season with salt and pepper.

7. Pat the chicken tenders dry with paper towels. Season them with salt and pepper.

8. Combine panko breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and pepper in a shallow dish.

9. In another shallow dish, whisk the eggs.

10. Dip each chicken strip into the beaten eggs, then coat it in panko mixture, pressing to adhere.

11. Place the breaded tenders on a plate or baking sheet.

12. In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You want enough oil to cover the bottom of the skillet by about 1/4 inch.

13. Carefully add the breaded chicken tenders to the hot oil in batches, making sure not to overcrowd the skillet. Fry for 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked tenders to a paper towel-lined plate to drain any excess oil.

14. In a mixing bowl, combine drained corn with cilantro lime sauce, Cotija cheese, and Tajin. Mix well to combine.

15. To assemble the tacos, sprinkle some Chihuahua cheese onto each tortilla followed by a strip of crispy chicken.

16. Evenly distribute the Cilantro Lime Elote between the tortillas followed by a drizzle of cilantro lime sauce and enjoy!

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