Crispy Chicken Chutney Tacos

Adult chicken nuggets meet green mint & cilantro chutney and fresh guacamole. Tangy, spicy, refreshing! ⏱️ Total Time: 35 minutes

Prep: 20 min | Cook: 15 min | Serves: 2 (8 mini tacos) |

Ingredients

Instructions

  1. Cut chicken into bite-size nugget pieces.
  2. Set up breading station: cornstarch in one bowl, milk in another, panko in third.
  3. Coat each chicken piece in cornstarch, then milk, then panko. Repeat for double coating.
  4. Air fry at 375°F for 12-15 minutes until golden and crispy (or pan fry in oil).
  5. Make chutney: Blend cilantro, mint, lemon juice, salt, pepper, optional spices, and yogurt until smooth.
  6. Mash avocado with lime juice, salt, and pepper.
  7. Warm tortillas. Fill with cabbage, crispy chicken, guacamole, and drizzle with chutney sauce!
  8. Garnish with extra lime and enjoy!