Aerated Chicken Tacos
A flavorful Mexican dish with crispy tacos and a moist interior, topped with fresh cilantro and a dollop of sour cream.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breastspreferably aerated
- ●1 cup, cubed portuguese breadstale bread works best
- ●2 tablespoons unsalted buttermelted
- ●2 tablespoons lime juicefreshly squeezed
- ●1 teaspoon cumindried
- ●1 teaspoon chili powderdried
- ●1/2 teaspoon kosher saltto taste
- ●1/4 cup, chopped fresh cilantrooptional
- ●1/4 cup sour creamdairy or dairy-free alternative
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large bowl, whisk together lime juice, cumin, chili powder, and salt.
- 3
Add the chicken to the marinade and mix to coat.
- 4
Add the cubed bread to the marinade and mix to coat.
- 5
Heat the butter in a large skillet over medium heat.
- 6
Add the chicken and cook until browned on both sides, about 5-6 minutes.
- 7
Transfer the chicken to a baking dish and bake for 15-20 minutes, or until cooked through.
- 8
While the chicken is baking, toast the bread in the skillet until crispy and golden brown.
- 9
Once the chicken is done, let it rest for 5 minutes before slicing.
- 10
Serve the chicken in tacos with toasted bread, cilantro, and a dollop of sour cream.