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Tacos, a cornerstone of Mexican cuisine, have captured the hearts (and appetites) of food lovers around the globe. Their versatility allows for endless creativity, whether you’re filling them with meats, seafood, beans, or vegetables. Tacos can be as simple or as elaborate as you desire, making them an ideal dish for both casual gatherings and formal dinners. Among the vast array of taco varieties, Zesty Crispy Chicken Fajita Tacos have emerged as a standout choice, offering a delightful combination of crispy textures and bold flavors that are sure to tantalize your taste buds.

Crispy Chicken Fajita Tacos

Discover the ultimate crowd-pleaser with Zesty Crispy Chicken Fajita Tacos! This vibrant recipe features succulent, seasoned chicken fried to a golden crunch, combined with fresh bell peppers and onions for an explosion of flavor and color. Perfect for taco nights or quick weeknight dinners, these tacos are easy to make and sure to impress. Transform your home cooking and indulge in a delicious blend of spices and textures with every satisfying bite.
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Ingredients
  

For the Chicken:

2 boneless, skinless chicken breasts

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional for extra heat)

1 cup buttermilk

1 cup panko bread crumbs

Oil for frying (vegetable or canola)

For the Fajita Vegetables:

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, sliced

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lime

For Assembly:

8 small flour or corn tortillas

1 cup shredded lettuce

1 cup diced tomatoes

1 avocado, sliced

1/2 cup sour cream or Greek yogurt

Fresh cilantro, for garnish

Instructions
 

Prepare the Chicken:

    - Cut the chicken breasts into thin strips. In a bowl, mix together the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

      - Add the chicken strips to the buttermilk and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

        Coat the Chicken:

          - After marinating, remove the chicken from buttermilk and dredge each piece in the spice mixture, then coat them with panko bread crumbs, pressing lightly to ensure they stick.

            Fry the Chicken:

              - In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once the oil is hot, carefully add the coated chicken strips in a single layer.

                - Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove the chicken and place them on a paper towel-lined plate to absorb excess oil.

                  Sauté the Fajita Vegetables:

                    - In another skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced bell peppers and onions, seasoning with salt and pepper.

                      - Sauté for about 5-7 minutes until they are tender and slightly charred. Squeeze lime juice over the vegetables and toss to combine.

                        Warm the Tortillas:

                          - Heat the tortillas in a dry skillet over medium heat for about 20-30 seconds on each side, until warm and pliable.

                            Assemble the Tacos:

                              - On each tortilla, layer some shredded lettuce, crispy chicken, sautéed fajita vegetables, diced tomatoes, avocado slices, and a dollop of sour cream or Greek yogurt.

                                - Sprinkle with fresh cilantro for garnish.

                                  Serve:

                                    - Enjoy your zesty crispy chicken fajita tacos immediately with lime wedges on the side!

                                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings