Crispy Chicken Tacos with Jicama Corn Salsa and Avocado Crema
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Crispy Chicken Tacos with Jicama Corn Salsa and Avocado Crema
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Creamy Chobani® Whole Milk Plain Greek Yogurt in this avocado crema cools lightly spiced, breaded chicken. Its also in our marinade to tenderize chicken that's juicy and crispy, never dry.
Ingredients
Combine yogurt, buttermilk, garlic, mustard, chili powder, pepper, and salt in large mixing bowl. Whisk ingredients together until completely incorporated.
Add chicken to bowl and coat completely with marinade. Cover bowl with plastic wrap and refrigerate for 4 ½ hours.
In a separate mixing bowl, whisk together flour, paprika, and baking powder. Reserve seasoned flour.
Remove chicken tenders from marinade. Dip tenders into seasoned flour once and place onto a wire rack-lined sheet pan.
Repeat last step, then allow floured tenders to rest for 5 minutes before frying. Fry tenders in oil at 350ºF for 3-5 minutes each, or until chicken reaches an internal temperature of 165ºF.
Place crispy chicken tenders on a separate wire rack-lined sheet pan. Allow to cool slightly before slicing.
Combine all ingredients and season with salt and pepper to taste. Cover and refrigerate until ready to use.
Combine avocado, cilantro, garlic, lime juice, olive oil, and salt in a blender. Blend on medium speed until smooth. Add yogurt and blend just to incorporate. Transfer to a sealable container and refrigerate until ready to use.
Spread 1 tablespoon of crema on each tortilla. Top with 2 ounces of sliced crispy chicken and 2 tablespoons of jicama corn salsa to serve. Refrigerate additional crema and salsa for future use.
