Crispy Chicken Tacos with Avocado Buttermilk Ranch
Jump to Recipe I’m not sure of the technical way to measure the greatness of a meal (if such a thing exists), but I want to say that it’s probably “how likely would it be that I’d happily– maybe even eagerly– eat this on an already painfully full stomach?” Because you know what? I spent...Read More »
Ingredients
∙ Makes 12 tacos
Meat
2 lbs Chicken breast tenderloins
Produce
1/4 cup Chives, fresh
1/3 cup Cilantro, fresh
1/4 cup Dill, fresh
2 cloves Garlic
1 Haas avocado, pitted and peeled
1 cup Lettuce
1/4 tsp Onion powder
1/4 tsp Oregano
1/4 cup Parsley, fresh
3/4 tsp Powdered garlic
Baking & Spices
1 1/2 cups All purpose flour
1/2 tbsp Baking powder
1/2 tsp Black pepper
1/2 tsp Cayenne pepper
1 tbsp Chili powder
1 Kosher salt and black pepper
2 tsp Paprika
2 tsp Salt
Oils & Vinegars
1 tsp Apple cider vinegar
1 Oil
Nuts & Seeds
1 tbsp Cumin
Bread & Baked Goods
24 Corn tortillas, toasted
Dairy
2 1/2 cup Buttermilk
Full recipe
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