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Crispy Chicken Tacos with Gouda Pimento Cheese

Taking crispy chicken tacos to the next level by wrapping them in a warm tortilla with gouda pimento cheese, lime cabbage and pickled onions!
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crispy chicken

  • 1 pound boneless skinless chicken breasts , cut into 1 inch pieces
  • 3 cups  flour
  • teaspoon  salt
  • teaspoon  pepper
  • teaspoon  smoked paprika
  • teaspoon  garlic powder
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 egg yolks, lightly beaten
  • 1 ½ cups beer or seltzer water
  • vegetable oil for frying

gouda pimento cheese

  • 12  ounces  smoked gouda cheese,  freshly grated
  • 1 4- ounce jar of pimentos, drained
  • ounces  1/2 block cream cheese, softened
  • 1/2  cup  mayonnaise
  • 1/2  teaspoon  garlic powder
  • 1/2  teaspoon  onion powder
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper

lime cabbage slaw

  • 3 cups shredded napa cabbage
  • ½ cup shredded red cabbage
  • ½ cup chopped fresh cilantro, plus extra for topping
  • 2 limes, juiced
  • 1/4 teaspoon salt

quick pickled onions

  • 1   red onion thinly sliced
  • 3/4   cup  apple cider vinegar
  • ½ cup warm water
  • 1 1/2  tablespoons  sugar
  • teaspoon  coarse salt


crispy chicken

  • In a large bowl, whisk together the 3 cups of flour, salt, pepper, paprika and garlic powder.
  • In another large bowl, whisk together the 1 ½ cups flour, salt, pepper, egg yolks and beer/seltzer until smooth. We’re going to triple dip the chicken!
  • Heat a pot or heavy bottomed skillet over medium heat and add an inch or of oil. I like to do it this way so I’m using a TON of oil, but if you have a deep fryer or want to add 3 to 4 inches of oil in a pot, you can. It’s best to fit the pot with a candy thermometer as you want the oil to reach about 325-350 degrees F and you don’t want it to burn. Don’t dip your chicken until the oil is almost ready.
  • Take the chicken pieces and dip in the “dry” flour mix first, totally coating the pieces. Dip them in the beer batter, coating completely, then dip again in the dry flour. Drop the pieces into the oil, frying only 3 to 4 pieces at a time so the oil temp doesn’t drop. Fry for about 2 to 3 minutes, then flip and fry for 2 to 3 minutes more. Remove the chicken and place it on a paper towel-lined plate, then repeat with the remaining chicken.
  • To assemble the tacos, warm your tortillas in the oven. Spread the tortillas with a few spoonfuls of pimento cheese. Top with a handful of the lime slaw. Add a few chicken pieces of top. Top with the pickled onions and you’re in heaven! If desired, you can add a sprinkling of cotija cheese.

gouda pimento cheese

  • Stir all ingredients together in a large bowl and mix well until combined. You will have some leftovers, so store it in a sealed container in the fridge! Best dip with crackers and veggies, woohoo!

lime salted slaw

  • Combine the cabbage and cilantro together in a bowl. Toss with the lime and the salt. I like to make this about 20 minutes ahead of time so the cabbage slightly softens.

quick pickled onions

  • Place the onions in a jar or cup. In a bowl, whisk together the vinegar, water, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar. They last for about a week in the fridge! Love them.


chicken batter lightly adapted from allrecipes

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