Crispy Chicken Tacos

Add the flour, salt, pepper, cayenne, onion powder, taco seasoning and cornstarch into a large mixing bowl. Whisk to combine.

Add the vegetable oil into a large, heavy-bottomed skillet. Heat over medium-high heat.

While the oil heats up, lightly coat the chicken breasts in the flour mixture, then place on a wire rack until ready to cook.

Once the oil starts to ripple, put several of the sliced chicken breasts into the pan. Cook for 10 minutes on each side. Place on a wire rack to cool and drain.

Continue that process until all breasts have been cooked. Allow 5 to 10 minutes to cool.

While the chicken is cooling, either warm the tortillas in the oven (set on very low heat) or rub with a little olive oil and cook on a grill pan over medium heat.

Scoop half of an avocado onto a tortilla. Smash using a fork. Top with sliced crispy chicken, some red onions, jalapenos and some fresh cilantro leaves.