Crispy Chicken Taco with Arugula

Ingredients

• 1 lb chicken breast
• 8 small tortillas
• 1 cup panko breadcrumbs
• 1 large egg
• ½ cup all-purpose flour
• 1 medium avocado
• 1 cup shredded cheddar cheese
• 2 cups arugula

Instructions

1. 1

   Cut the 1 lb chicken breast into 1-inch strips. Set up a breading station: 0.5 cup flour in one bowl, 1 beaten egg in another, and 1 cup panko in a third.

2. 2

   Dredge each chicken strip in flour, then egg, then panko, pressing to coat. Heat 0.25 cup oil in a large skillet over medium-high until shimmering, about 2 minutes.

3. 3

   Fry the chicken in a single layer, working in batches if needed, until golden and cooked through, about 4 minutes per side. Drain on paper towels.

4. 4

   While chicken cooks, mash the 1 avocado with a pinch of salt and 1 tbsp lime juice if you have it. Warm the 8 tortillas in a dry skillet or microwave.

5. 5

   Make the cheese sauce: melt 1 cup shredded cheddar with 0.25 cup milk in a small saucepan over low, stirring until smooth, about 3 minutes.

6. 6

   Spread avocado on each tortilla, top with crispy chicken, drizzle with cheese sauce, and finish with a handful of arugula. Serve immediately.

7. 7

   Optional: add hot sauce, lime wedges, or extra salt to taste.

Tools you’ll need

• large skillet
• small saucepan
• mixing bowls
• tongs
• knife and cutting board

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