|The inspiration for this recipe was one of the very first things I "pinned" on Pinterest. The recipe was from A Taste of Home Cooking and included a strawberry-avocado salsa that I knew would be a fail in our house. The more I thought about it, as much as I love Panko, they didn't seem right for tacos. But tortilla chips did seem perfect. I have made tortilla crusted chicken before, it is one of my favorite quick meals. I loved the idea of the original recipe to marinade the chicken in lime juice and tequila, much like the main dish I made for my Foodbuzz 24x24 party. The marinade added so much flavor to the chicken, when I make the plain chicken again, I will marinade it for sure.|
2 chicken breasts, sliced
2 tablespoons olive oil
¼ cup tequila
2 tablespoons lime juice
zest of 1 lime
½ teaspoon cumin
1 cup crushed tortilla chips
¼ cup milk
¼ cup sour cream
1 small avocado, pitted and peeled
1 tablespoon cilantro, minced
juice of one lime
6 to 8 tortillas
Toppings: shredded cheese, cilantro, lime wedges
At least 2 hours, but no more than 24 hours before making the tacos, combine the marinade ingredients in a plastic food storage bag. Put the chicken in the bag, seal and let marinate in the fridge until ready to cook.
Preheat the oven to 400 degrees. In a bowl, whisk the egg with the milk. In a food processor, pulse the tortilla chips until they resemble a fine powder. Put the crushed tortilla chips in a separate shallow dish. Dip the chicken in the egg mixture. Dredge the chicken into the crushed tortilla chips and toss gently to coat. Place the chicken in a greased wire rack on top of a cookie sheet and bake for 15 to 18 minutes, until chicken is cooked through.
While the chicken is baking, make the sauce. In a small food processor or blender, add sour cream, avocado, cilantro, and lime juice. Process until smooth, salt to taste.
Heat tortillas, then serve with crisp chicken, sauce, and toppings.
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