Crispy Chicken Tacos
This is a sponsored post written by me on behalf of Tyson® Crispy Chicken Strips. All opinions are 100% mine.
It’s almost hard to talk about these Crispy Chicken Tacos, that’s how much I love them. What we have going on here is delicious, super crispy chicken strips tucked in between smashed avocado and a cabbage slaw that is heavy with a homemade creamy lime sauce. Question: topped with crumbly, salty Cotija cheese, and wrapped in a corn tortilla with a wedge of lime squeezed over the top? Answer: Yes.
I’m always looking for new ideas to jazz up taco night, and these crispy chicken tacos have quickly become a family favorite! They’ve got all of the best flavors with a creamy garlic cilantro lime sauce, slaw, avocado and Tyson® Crispy Chicken Strips wrapped up into tortillas for a fun twist on taco night!
Garlic Cilantro Lime Sauce
Let’s talk more about the sauce for these chicken tacos. It’s creamy, zesty and makes a delicious addition to the chicken and avocado.
All you need is sour cream, lime juice, garlic, some herbs, and olive oil. Blitz it all up together and you’re in business.
We’re gonna toss it with some shredded cabbage (see below) and ALSO give these tacos a good shower on top. Because there is no such thing as too much sauce. Especially when it comes to tacos.
The creamy cilantro lime sauce with the slaw and avocado make a delicious combo and complement each other perfectly. But the real star of this taco dinner is the extra crispy chicken strips. Tyson Crispy Chicken Strips are absolutely delicious! They are new and improved, and now even crispier! They are also made with 100% all-natural* chicken (*No artificial ingredients, minimally processed).
I found the Tyson Crispy Chicken Strips at my local H-E-B grocery store, in the freezer section, located near other Tyson chicken products. And now through 11/10, grab your coupon here to save $1 on Tyson Crispy Chicken Strips.
How To Make Crispy Chicken Tacos
Let me warn you. These chicken tacos are addicting! So, it’s a good thing they’re so easy. I’ve made them many times now and the whole family gives them a huge thumbs up. They’re simple to make, filling, and best of all they’re packed with amazing flavors and textures.
Start this recipe by cooking the Tyson Crispy Chicken Strips. Preheat oven to 400°F and place frozen strips on baking sheet. Heat 18-20 minutes. Now, you can be prepping all of the other taco components while the chicken cooks.
- Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
- Slaw: Toss some of the sauce (not all) with the cabbage. Leftover sauce will be used to top the tacos.
When everything is ready, it’s time to assemble the tacos. Go in this order for easier eating: smashed avocado, slaw, and chicken strips. Finish with Cotjia cheese, lime wedges, and extra sauce. Yum!
What To Serve With Crispy Chicken Tacos
Cilantro Lime Rice/Quinoa:
- 1 cup quinoa or rice and 2 cups chicken stock, chicken broth, or water
- 1/3 cup finely chopped cilantro
- 1 tablespoon butter
- 1 large lime (2 tablespoons juice and 1 teaspoon zest)
- Salt and pepper, to taste
Bring 2 cups of stock to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
The next time you’re craving tacos, switch things up a bit with this fun and unique recipe. The whole family will thank you! And be sure to grab Tyson Crispy Chicken Strips at H-E-B. Don’t forget the coupon – found here. Coupon is good from 10/14 – 11/10.
PS. Okay, for people who are extra: these cute little taco holders will make you feel like you’re at a restaurant and they are worth a browse, if you’re a taco accessory kind of a person (I am).
Other Tacos Recipes You’ll Love:
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Happy taco night, friends!
The BEST Crispy Chicken Tacos with Garlic Cilantro Lime Slaw – ready in about 30 minutes and loaded with flavor and texture. SO YUM!
- 1/4 cup oil
- 1/4 cup water
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
- 8 Tyson Crispy Chicken Strips
- 2-3 cups shredded green cabbage
- 8 small tortillas, corn or flour
- 1-2 smashed avocados, Cotija cheese, and lime wedges for serving
Chicken strips: Preheat oven to 400°F. Place frozen strips on baking sheet. Heat 18-20 minutes.
Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
Slaw: Toss some of the sauce (not all) with the cabbage. Leftover sauce will be used to top the tacos.
Assembly: Assemble tacos in this order for easier eating: smashed avocado, slaw, and chicken strips. Finish with Cotjia cheese, lime wedges, and extra sauce.