The Pioneer Woman Tasty Kitchen
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Crispy Margarita Tacos with Strawberry Avocado Salsa

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

Crispy chicken tacos with lime and sweet salsa!

Ingredients

  • FOR THE TACOS:
  • 4 whole Boneless, Skinless Chicken Breasts
  • 3 cups Panko Bread Crumbs
  • ¼ cups Flour (I Used Whole Wheat Pastry)
  • 3 whole Limes, Zest Only
  • 1 teaspoon Ground Coriander
  • 8 whole 4-inch Tortillas (corn, Flour, Whole Wheat)
  • _____
  • FOR THE MARINADE:
  • ⅓ cups Olive Oil
  • ⅓ cups Tequila
  • ¼ cups Lime Juice
  • 2 whole Limes, Zest Only
  • 1 teaspoon Ground Coriander
  • _____
  • FOR THE SALSA:
  • 1 whole Avocado, Chopped
  • 1 whole Medium Tomato, Chopped
  • 4 whole Large Strawberries, Chopped
  • ¼ whole Red Onion, Chopped
  • ½ whole Lime, Juice Only
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Pepper
  • _____
  • FOR THE OPTIONAL TOPPINGS:
  • Shredded Lettuce, Freshly Grated Monterey Jack Cheese, Cilantro, Lime Wedges

Preparation

Note: 2-24 hours before making the tacos, combine the marinade ingredients in a baking dish. Use a meat tenderizer to tenderize chicken, season it with salt and pepper, then slice it into strips lengthwise. Add the chicken strips to the dish and let it marinate in the fridge until ready to make.

Preheat oven to 450 degrees F. Combine panko bread crumbs, flour, lime zest and coriander in a bowl. Lay a wire rack on a baking sheet and spray it with non-stick spray. Remove chicken from marinade and coat the strips in panko mixture, pressing it so the bread crumbs adhere. Set the chicken strips on the baking sheet then give them a quick spray of non-stick spray or olive oil. Bake for 10 minutes, flip, then bake 10 minutes more.

While chicken is cooking, make the salsa. Combine avocado, tomato, strawberries and onion. Mix with salt, pepper and lime juice.

Heat tortillas if desired, then serve them with crisp chicken, salsa, and toppings wrapped inside. Spritz with lime wedges.

Serves 3-4.

One Comment

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pinkmom23 on 8.29.2011

All of your recipes look incredible…I can’t wait to try some of them out!

3 Reviews

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roxiemudd on 5.26.2011

This is a perfect recipe for summer! Chicken was super tender and very flavorable even though I didn’t marinate for more than 20 minutes. Can’t WAIT to make this again!

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kmkrueb on 5.12.2011

I made these for dinner last night and they were great! This was my first time using panko and I loved how the chicken turned out. I omitted the tequila and thought the chicken was still very flavorful.

I really liked the combo of avocado and strawberry. My hubby liked it so much that he suggested putting it on pancakes! Not so sure about that…

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Lauren on 5.6.2011

I made this for cinco de mayo. I probably should have tenderized the chicken first but I was a bit lazy. The chicken had a really good flavor but I only baked it for 18min total (10/8min) and I probably could’ve pulled it out a bit earlier.

The salsa was A-mazing! I was absolutely shocked how much I liked it. I usually not a huge fan of sweet mixed with savory, but the strawberries with the red onions with the avocado was a fantastic combination. I will definitely make this again!

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