Tacos with Crispy Chicken, Nacho Cheese Dip, and Guacamole
Marinating chicken in mayo is a well-known way of making sure your chicken is juicy. This time, I used this method for chicken tacos. My chicken spent the entire night bathing in mayonnaise, but the minimum of one hour will do too. The process is very easy and results in a quick and yummy meal for any time of the day. I’d also add a fried egg for breakfast, though.
Warning: do not open the Nacho Cheese dip in advance. None will be left for the tortillas.
Cut the chicken into strips. Mix with mayo and marinade in the fridge until needed.
Warm up the tortillas in the oven. Offtopic: did you know you can make homemade tortilla chips using the very same tortillas you’re using for tacos? Just cut the tortillas into triangles and fry them in oil.
While tortillas are heating up, dip your mayo-marinated chicken in Crispy Chicken spice mix and fry it in oil until golden.
When ready, cut the chicken into bite-size pieces.
You can finally open the Nacho Cheese dip. Spread about a tablespoon on each tortilla, top with chicken, cucumber, chili, cilantro, Tex-Mex dip, and squeeze some lime.