Crispy Schnitzel Tacos are the delicious dinner your entire family will love!
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If you love tacos and love a good crispy schnitzel, this mashup is going to be the ultimate winner winner chicken dinner!
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Schnitzel Tacos
Ingredients
Schnitzel:
- 1 1/2 - 2 lb schnitzel, sliced or pounded thin
- 2 Tablespoon cornstarch
- 2 eggs
- 1 teaspoon kosher salt
- 2 teaspoons chili lime seasoning (I use ℝ𝕚𝕧𝕜𝕪 Kleiman’s Simply Gourmet)
- 1 (10 oz ) bag enchilada chips, crushed (see note)
- Oil, for frying
Pico de Gallo
- 6 plum tomatoes, finely chopped
- 1/2 white onion, very finely diced
- 1 cloves garlic, minced
- 1 jalapeno, seeds and membranes remover, very finely diced
- 2 Tablespoons olive oil
- Juice of 2 limes
- 1 teaspoon kosher salt
- 1/2 cup fresh cilantro or parsley, finely chopped
- Avocado:
- 2 avocados
- Lime juice, salt and black pepper, to taste
Assembly
- small corn tortillas, preferably heated
Instructions
Prepare schnitzel: place cutlets in a large bowl. Add cornstarch and mix until all cutlets are coated lightly.
Add eggs, salt and chili lime seasoning; mix well until all chicken is evenly coated.
Place enchilada chip crumbs in a shallow dish. Dip each chicken cutlet into the crumbs, turning to fully coat.
Heat about half an inch of oil in a large frying pan. Fry each cutlet for about 3 minutes per side, or until cooked through.
Prepare Pico de Gallo: Combine all ingredients in a small bowl; mix to combine.
Prepare avocado: mash avocado in a small dish. Add lime juice, salt and pepper to taste; continue to mash until evenly distributed.
To assemble: spread a small amount of mashed avocado in the center or a taco. Slice schnitzel and spread slices over the avocado. Top with Pico de Gallo and serve immediately.
Notes
Note:
when crushing the chips, you want them to be mostly crumbs, but not too fine. They should still have some texture.
Plan Ahead:
This is best fresh, but
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