Crispy Chicken Tacos with Creamy Cilantro Sauce

Ingredients:

For the Crispy Chicken:

• 2 boneless, skinless chicken breasts, cut into small strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Oil for frying

For the Tacos:

• 8 small flour tortillas
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced red onion
• Fresh cilantro, chopped

For the Creamy Cilantro Sauce:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken:
   • Place the chicken strips in a bowl with buttermilk. Let it marinate for at least 30 minutes.
   • In a separate bowl, mix the flour, paprika, garlic powder, salt, and pepper.
   • Heat oil in a frying pan over medium-high heat.
   • Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each strip in the flour mixture, ensuring it is well coated.
   • Fry the chicken strips in batches until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
2. Prepare the Creamy Cilantro Sauce:
   • In a small bowl, combine mayonnaise, sour cream, chopped cilantro, lime juice, minced garlic, salt, and pepper. Mix well and set aside.
3. Assemble the Tacos:
   • Warm the tortillas in a dry skillet over medium heat until soft and pliable.
   • Fill each tortilla with crispy chicken strips, corn, and diced red onions.
   • Drizzle the creamy cilantro sauce over the filling.
   • Garnish with fresh cilantro.

Serve the crispy chicken tacos immediately and enjoy your meal!