Crispy Chicken Club Tacos With Chipotle Crema

Name: Crispy Chicken Club Tacos With Chipotle Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chicken tenders; 1/2 cup fresh lemon juice; 2 Roma tomatoes, seeded and diced; 1/4 small red onion, diced; 1 small jalapeno, seeded and minced; 2 tablespoons chopped cilantro leaves; 1 tablespoon fresh lime juice; Kosher salt; Freshly ground black pepper; 1/2 cup heavy cream; 1/4 cup sour cream; 1 tablespoon adobo sauce (from canned chipotle chiles); Vegetable oil, for frying; 1/2 pound thick-cut bacon; 1 cup all-purpose flour; 6 large eggs, beaten; 8 (6-inch) flour tortillas, warmed

Servings: persons

1 pound chicken tenders
1/2 cup fresh lemon juice
2 Roma tomatoes, seeded and diced
1/4 small red onion, diced
1 small jalapeno, seeded and minced
2 tablespoons chopped cilantro leaves
1 tablespoon fresh lime juice
Kosher salt
Freshly ground black pepper
1/2 cup heavy cream
1/4 cup sour cream
1 tablespoon adobo sauce (from canned chipotle chiles)
Vegetable oil, for frying
1/2 pound thick-cut bacon
1 cup all-purpose flour
6 large eggs, beaten
8 (6-inch) flour tortillas, warmed

1
Place the chicken tenders in a shallow dish and pour the lemon juice over the top, turning to coat. Cover with plastic wrap and refrigerate for 2 hours.
2
Meanwhile, combine the tomatoes, red onion, jalapeno, cilantro, and lime juice in a small bowl and season with salt and pepper, to taste. Set aside.
3
Stir together the heavy cream, sour cream, and adobo sauce in a small bowl to combine. Set aside.
4
Pour enough vegetable oil into a large deep-sided skillet to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 375u00b0F. Drain the chicken tenders. Place the flour in a shallow dish and season with 2 teaspoons of salt and 1/2 teaspoon of black pepper. Place the egg wash in another shallow dish. Working in batches, coat the chicken tenders in flour and shake off any excess. Dredge in the egg wash, then carefully transfer to the hot oil and fry for 6 to 8 minutes, until the chicken is golden brown and cooked through. Drain on paper towels.
5
To serve, divide the fried chicken and bacon between the tortillas. Top each taco with some pico de gallo and chipotle crema and serve.

1699

kcal

Calories

Fat

185

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound chicken tenders, 1/2 cup fresh lemon juice, 2 Roma tomatoes, seeded and diced, 1/4 small red onion, diced, and more.

Yes, Crispy Chicken Club Tacos With Chipotle Crema falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!