Crispy Chicken Sandwich Tacos with Cotija Lime Aioli

Name: Crispy Chicken Sandwich Tacos with Cotija Lime Aioli
Prep time: 15 min
Cook time: 12 min
Yield: 10
Cuisine: American,
Ingredients: 3 tbsps Cholula® Chipotle Hot Sauce; 3 tbsps mayonnaise; 3 tbsps sour cream; 2 tbsps crumbled Cotija cheese; 3 green onions chopped; 1 tbsp fresh lime juice; 2 packages Southwest Ranch Chicken Street Taco divided; 2/3 cup buttermilk; 1 pound chicken tenderloins (10 pieces); 1 cup flour; Vegetable oil for frying; 10 street taco size flour tortillas warmed

Stacked like a sandwich but eats like a taco, these crispy chicken tacos are the real reason Taco Tuesday exists. Drizzle with a generous pour of Cotija Lime Aioli for finish that really hits home.

15m

PREP TIME

12m

COOK TIME

227

CALORIES

12

INGREDIENTS

Servings: 10

Ingredients

Cotija Lime Aioli
3 tablespoons Cholula® Chipotle Hot Sauce
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons crumbled Cotija cheese
3 green onions, chopped
1 tablespoon fresh lime juice
Crispy Chicken Sandwich Tacos
2 packages McCormick® Street Taco Southwest Ranch Chicken Seasoning Mix, divided
2/3 cup buttermilk
1 pound chicken tenderloins, (10 pieces)
1 cup flour
Vegetable oil, for frying
10 street taco size flour tortillas, warmed

KEY PRODUCTS

INSTRUCTIONS

1 For the Cotija Lime Aioli, place all ingredients in food processor; cover. Pulse until smooth. Refrigerate until ready to serve.
2 Whisk 1 package of the Seasoning Mix and buttermilk in medium bowl until well blended. Add chicken tenders, tossing to coat well. Cover and refrigerate 1 hour.
3 Mix remaining package of Seasoning Mix and flour in shallow dish until well blended. Remove chicken from buttermilk mixture; reserve buttermilk. Working in batches, coat chicken evenly with flour mixture. Dip in reserved buttermilk mixture again, then return to flour to coat. Discard any remaining buttermilk and flour.
4 Pour oil into large heavy skillet to a depth of about 1-inch. Heat to 350°F on medium-high heat. Line large sheet pan with foil. Place wire rack on top; set aside. Add chicken to hot oil a few pieces at a time. Fry 6 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Transfer chicken to wire rack to drain.
5 To assemble tacos, place one chicken tender in each tortilla. Drizzle with Cotija Lime Aioli and serve with desired toppings, such as shredded cabbage, chopped tomatoes and pickles.