Crispy Chicken Sandwich Tacos with Cotija Lime Aioli

Stacked like a sandwich but eats like a taco, these crispy chicken tacos are the real reason Taco Tuesday exists. Drizzle with a generous pour of Cotija Lime Aioli for finish that really hits home.
15m
PREP TIME
12m
COOK TIME
227
CALORIES
12
INGREDIENTS

Servings: 10

Ingredients

  • Cotija Lime Aioli
  • 3 tablespoons Cholula® Chipotle Hot Sauce
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons crumbled Cotija cheese
  • 3 green onions, chopped
  • 1 tablespoon fresh lime juice
  • Crispy Chicken Sandwich Tacos
  • 2 packages McCormick® Street Taco Southwest Ranch Chicken Seasoning Mix, divided
  • 2/3 cup buttermilk
  • 1 pound chicken tenderloins, (10 pieces)
  • 1 cup flour
  • Vegetable oil, for frying
  • 10 street taco size flour tortillas, warmed

INSTRUCTIONS

  • 1 For the Cotija Lime Aioli, place all ingredients in food processor; cover. Pulse until smooth. Refrigerate until ready to serve.
  • 2 Whisk 1 package of the Seasoning Mix and buttermilk in medium bowl until well blended. Add chicken tenders, tossing to coat well. Cover and refrigerate 1 hour.
  • 3 Mix remaining package of Seasoning Mix and flour in shallow dish until well blended. Remove chicken from buttermilk mixture; reserve buttermilk. Working in batches, coat chicken evenly with flour mixture. Dip in reserved buttermilk mixture again, then return to flour to coat. Discard any remaining buttermilk and flour.
  • 4 Pour oil into large heavy skillet to a depth of about 1-inch. Heat to 350°F on medium-high heat. Line large sheet pan with foil. Place wire rack on top; set aside. Add chicken to hot oil a few pieces at a time. Fry 6 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Transfer chicken to wire rack to drain.
  • 5 To assemble tacos, place one chicken tender in each tortilla. Drizzle with Cotija Lime Aioli and serve with desired toppings, such as shredded cabbage, chopped tomatoes and pickles.

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