I love tacos!!! You can usually catch me on any given Tuesday eating tacos! However, I truly believe you should eat tacos any day you want! They are too good to be limited to just Tuesdays! Let alone just dinner time but I will save that rant for another post haha. But to sum it all up, yes I am serious about my tacos and I eat them at least once a week.
I love classic mexican street tacos like carne asada and carnitas but I am a sucker for mix ups on good old classics! To change up my weekly taco night ritual I came up with this fun new twist!
Perfectly crispy chicken bites make for easy eating while the goat cheese radish slaw is the real star of the show here! Peppery radishes are cooled down with tangy creamy goat cheese, a hint of cilantro and a splash of lime to finish it off. All you have left is to eat!
Ingredients Needed
Goat Cheese Radish Slaw
1 bunch of radishes
2 Tablespoons cilantro
1 pickled jalapeño
1 ounce Laura Chenel original goat cheese
1/2 teaspoon sugar
Crispy Chicken
1 cup milk
1 cup flour
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon chili powder
Other
oil for frying
8 corn tortillas
lime wedges
How to Make Crispy Chicken Tacos
Either in advance or at the start of cooking make the spicy goat cheese radish slaw. Start by julienning the radish, which is just cutting it into little sticks. Next, chop the cilantro and green onions. For the jalapeño I like to use pickled ones because they tame the heat a little and add a nice briney taste to things. I also remove the seeds for my not so tolerant of heat family members but if you love heat keep the seeds in or use a fresh jalapeno.
In a bowl mix together the goat cheese, sugar and a splash of milk. You want the goat cheese to be thin enough to cover your slaw but not too thin that it will make the chicken soggy. Then add the prepped ingredients to the bowl and toss it all together. Set this in the fridge until you ready to top your tacos. Again this can be done in advance and stored in the fridge or you can make it at the start of cooking.
Add 2 inches of a neutral tasting oil to a heavy bottomed pot and heat over medium high heat. While the oil is heating up cut both chicken breasts into 1 inch pieces. The chicken pieces should be the perfect size for popping into your mouth (when they are done being cooked not raw!). Set up the dredge station with milk in one bowl and the mixed dry ingredients in another bowl.
Using a thermometer to keep an eye on the temperature of the oil, heat it to 350 degrees. Once the oil reaches 350 degrees take a piece of chicken and dip in into the flour mixture, then the milk and repeat one more time to build up a crispy crunchy crust. In small batches fry the nuggets for about 4 minutes. The internal temperature should be 165 degrees. Keep an eye on the thermometer while cooking because you may need to adjust the temperature to keep the oil at 350 degrees.
Time to build your tacos! Add a couple crispy chicken pieces to a warmed corn tortilla and top it with the spicy goat cheese radish slaw. Drizzle over some fresh lime juice and enjoy! Sometimes I will just eat tacos for dinner but this would be great with mexican rice or elote on the side! Enjoy your crispy chicken tacos!
Crispy Chicken Tacos with a Spicy Goat Cheese Radish Slaw
Ingredients
Goat Cheese Radish Slaw
- 1 bunch of radishes
- 2 Tablespoons cilantro
- 1 pickled jalapeño
- 1 ounce Laura Chenel original goat cheese
- 1/2 teaspoon sugar
Crispy Chicken
- 1 cup milk
- 1 cup flour
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon chili powder
Other
- oil for frying
- 8 corn tortillas
- lime wedges
Instructions
- Prep the spicy goat cheese radish slaw by julienning the radish, chopping the cilantro and green onions, and dicing the pickled jalapeno. In a bowl add the goat cheese, sugar and thin it out with a splash of milk. Add the prepped ingredients to the bowl and toss. Set in the fridge until ready to top.
- Heat oil 2 inches above the bottom of the pot over medium high heat. Cut both chicken breasts into 1 inch pieces. Set up the dredge station with milk in one bowl and the mixed dry ingredients in another bowl.
- Once the oil reaches 350 degrees take a piece of chicken and dip in into the flour, then milk and repeat. In small batches fry each nugget for about 4 minutes. The internal temperature should be 165 degrees.
- Time to build the tacos! Add chicken pieces to a warmed tortilla and top with spicy goat cheese radish slaw. Drizzle over some lime and enjoy!
Notes
- If you have a lower spice tolerance make sure to deseed the jalapeño.
