Ingredients:

  • 1 pound (450g) chicken breast, boneless and skinless, cut into strips
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon (5g) paprika
  • 1 teaspoon (5g) garlic powder
  • ½ teaspoon (2.5g) cayenne pepper (adjust to taste)
  • Salt and pepper, to taste
  • 2 large eggs
  • ½ cup (120ml) buttermilk
  • Vegetable oil, for frying
  • 1 medium onion, sliced
  • 2 bell peppers (any color), sliced
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) cumin
  • 1 teaspoon (5g) chili powder
  • 8 small flour or corn tortillas
  • 2 medium tomatoes, diced
  • 1 lime, juiced
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and diced (optional)
  • ¼ cup (15g) fresh cilantro, chopped
  • Salt, to taste

Instructions:

  1. In a bowl, combine buttermilk, salt, and pepper. Add chicken strips and marinate for 30 minutes.
  2. In a separate bowl, mix flour, paprika, garlic powder, cayenne, salt, and pepper. In another bowl, beat the eggs.
  3. Heat oil in a skillet over medium-high heat until shimmering. Dredge marinated chicken in the flour mixture, dip in eggs, then coat again with flour. Fry in batches until golden brown and cooked through (about 4-5 minutes). Drain on paper towels.
  4. In the same skillet, add olive oil and sauté onions and bell peppers until tender (about 5-7 minutes). Season with cumin and chili powder.
  5. In a bowl, mix diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Adjust seasoning.
  6. Warm tortillas and fill with fried chicken and sautéed vegetables. Top with zesty salsa and serve immediately.