Chicken thighs coated in a paprika and cumin panko crumb and served with homemade chipotle sauce on tortillas. These Crispy Chicken Tacos are a fabulous dinner for any night of the week.
We love almost anything in a wrap (tortilla) in our household and these Crispy Chicken Tacos are always a winner, especially with the boys. By using a few basic pantry and fridge items, you can have a delicious crumb and tasty chipotle sauce! I simply lay out all the salad ingredients and let everyone choose what they want on theirs.
If you love chicken as much as I do, make sure you check out my Chicken BLT or BBQ Chicken Sliders!
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Ingredient notes:
- Chicken Thighs: I used chicken thighs, but chicken breasts would be just as good!
- Tortillas: I used simple, store-bought tortillas for these wraps, but you might like to try something else - like a flat bread or toasted pita.
- Chipotle Sauce: This is a creamy sauce made with a spicy, smoky flavour mixed with mayonnaise and sour cream. I had a hot Mexican sauce in the fridge that I used, feel free to use one that you or your family likes.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a container, combine the sliced chicken with cumin, paprika, salt and flour. Mix well to coat the chicken evenly. Crack the egg into the container and mix again until the chicken is coated.
Place the panko crumbs on a plate. Coat each slice of chicken with the panko crumbs and set aside. Keep the crumbed chicken covered and on a plate in the fridge until ready to cook. This can be done earlier in the day.
Heat oil in a large frying pan over medium heat. Add the chicken strips and cook on all sides until golden and cooked through. In a small bowl, mix together the mayonnaise, sour cream and chipotle sauce.
To serve, toast the tortillas. Place the lettuce, tomatoes, cheese and crispy chicken pieces on top of each tortilla. Drizzle over the chipotle sauce then fold in half and serve immediately.
Recipe FAQs:
It isn't but you could use gluten-free wraps and gluten-free crumbs for the coating. As always, check all other ingredients to make sure they are also gluten-free.
You can also add avocado, carrot, corn, spring onion, salsa or jalapeños.
Storage:
Store any leftovers in separate airtight containers in the fridge for up to three days. Reheat the chicken until piping hot, or you can have it cold straight from the fridge.
Top tips:
- You can prepare the chicken pieces earlier in the day and keep them in the fridge until ready to cook.
- Extra toppings: You can also add avocado, carrot, corn, spring onion, salsa or jalapeños.
- Swap the chicken thighs for chicken breast.
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Crispy Chicken Tacos
Made with chicken thighs coated in a paprika and cumin panko crumb and served with homemade chipotle sauce on tortillas.
Ingredients
Chicken pieces:
- 500g boneless chicken thighs, thinly sliced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- 2 Tbsp plain flour
- 1 egg
- 1 cup panko crumbs
- 2 Tbsp oil
Chipotle sauce:
- 3 Tbsp lite mayonnaise
- 3 Tbsp sour cream
- 2 Tbsp chipotle sauce (or BBQ sauce)
To Serve:
- 4 tortillas
- ¼ iceberg lettuce, sliced
- 100g cherry tomatoes, sliced
- 100g cheese, grated
Instructions
- In a container, combine the sliced chicken with cumin, paprika, salt and flour. Mix well to coat the chicken evenly.
- Crack the egg into the container and mix again until the chicken is coated.
- Place the panko crumbs on a plate. Coat each slice of chicken with the panko crumbs and set aside. Keep the crumbed chicken covered and on a plate in the fridge until ready to cook. This can be done earlier in the day.
- Heat oil in a large frying pan over medium heat. Add the chicken strips and cook on all sides until golden and cooked through.
- In a small bowl, mix together the mayonnaise, sour cream and chipotle sauce.
- To serve, toast the tortillas. Place the lettuce, tomatoes, cheese and crispy chicken pieces on top of each tortilla.
- Drizzle over the chipotle sauce then fold in half and serve immediately.
Notes
You can prepare the chicken pieces earlier in the day and keep them in the fridge until ready to cook.
You can also add avocado, carrot, corn, spring onion, salsa or jalapeños.
Swap the chicken thighs for chicken breast.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 761Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 233mgSodium: 1282mgCarbohydrates: 54gFiber: 4gSugar: 4gProtein: 47g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kirsty says
These were packed with flavour and were totally delicious. I doubled the recipe and toasted the panko crumbs for 5 mins and then coated and baked the chicken strips in the oven at 200deg for 12 mins to avoid all the frying and they came out great! I had no chipotle sauce so used BBQ sauce with the sour cream and mayo and added 1/2t chipotle powder and 2T sweet chilli sauce. Really lovely recipe that the whole family enjoyed.
Thanks VJ 😀
VJ cooks says
Sounds great!
Sarah S says
Made these for the kiddies and they are a winner!!! Makes so much chicken which is great!
VJ cooks says
Awesome, thanks for the feedback.