Crispy Chicken Chutney Tacos
Taco Tuesday is here! I am obsessed with my air-fryer as most of you probably already know, so I decided to create yet another crispy creation in it. This recipe basically consists of adult chicken nuggets, green mint & cilantro chutney, and fresh guacamole. It’s tangy, spicy, refreshing, and delicious. You can always sub the chicken with mushrooms, cauliflower, fish, or shrimp depending on what you love in your tacos!
INGREDIENTS
Serves 2 (8 mini tacos)
Crispy Chicken
1 Chicken Breast or 2 Chicken Thighs
1/2 C Corn Starch
1/2 C Milk of Choice
1 C Panko Breadcrumbs
Cilantro-Mint Chutney Sauce
1/2 Bunch Cilantro With Stems
1/2 Bunch Mint With Stems
1/2 Lemon
1/2 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Red Chili Powder (optional)
1/2 Tsp Chaat Masala (optional)
1/2 C Greek Yogurt
Assembly
8 Street Style Corn Tortillas
2 C Shredded Cabbage
1 Mashed Avocado
1 Lime
Salt
Pepper
Red Chili Powder (optional)
Chaat Masala (optional)
OTHER NOTES
You can replace the chicken with vegetarian options including mushrooms, zucchini, cauliflower, or potatoes.
You can replace the chicken with other non-vegetarian options including cod, salmon, tilapia, or shrimp.
You can use vegan yogurt instead of greek yogurt for the cilantro-mint chutney.
Plant-based milk works well in replacement for regular milk for the crispy chicken.
The crispy chicken also makes a great salad if you want to omit the tortillas for a more low-carb option!
RECIPE FOR Tacos
Preheat the oven to 425 F if you don’t have an air-fryer.
Make the chutney sauce by combining all of the ingredients in a blender and blend till smooth. Place to the side.
Pour the corn starch and bread crumbs on two separate plates to make coating the chicken easier. Pour the milk an a shallow bowl as well.
Slice your chicken into bite size slices to ensure even cooking and crispy pieces. Pat the pieces dry with a paper towel.
One by one, coat the chicken in corn starch, milk, and then straight into the breadcrumbs.
Place the chicken on an olive oil line baking sheet or air fryer tray. Bake or air-fry for 10-15 minutes until your chicken is golden-brown and crispy.
Add the juice of a full lime to the mashed avocado along with a pinch of salt and pepper.
Now you’re ready to assemble the tacos! Heat up the tortillas as per package instructions, and lay them out on a flat surface.
Add a dollop of avocado mash. Place 1-2 pieces of the crispy chicken on the avocado. Top with 1/4 cup of shredded cabbage. Finally, drizzle the chutney sauce on top along with a pinch of red chili powder and chaat masala. Enjoy!