Eddie Hernandez’s Fried Chicken Tacos with Jalapeño-Lime Mayo & Green Peach Salad

Eddie Hernandez is the head chef behind the widely popular and Atlanta favorite Taqueria del Sol, where casual Tex-Mex fare meets good ol’ Southern cookin’. All parts of this recipe - including the tacos, the sauce and the peach salad - are adapted from his new book, “Turnip Greens & Tortillas,” and complement one another on the plate like no other. Underripe “green” peaches are more tart than the plump,nectarous peaches you may be familiar with, but they still have a hint of sweetness to complement the salty savoriness of fried chicken. The creamy jalapeño-lime mayo adds another interesting layer of subtle heat and refreshing coolness to tie it all together.

Prep Time: 25 Min Cook Time: 25 Min

About the Dish

  • Chicken Breast

    Chicken Breast

  • Buttermilk

    Buttermilk

  • Lime

    Lime

  • Green Peaches

    Green Peaches

  • Jalapeño Pepper

    Jalapeño Pepper

  • Mayonnaise

    Mayonnaise

  • All Purpose Flour

    All Purpose Flour

  • Flour Tortillas

    Flour Tortillas

  • Tomato

    Tomato

  • Lettuce

    Lettuce

METHOD

1
MISE EN PLACE • Halve peaches. Discard pit, and thinly slice flesh. • Discard pepper seeds and stems. Finely chop flesh. • Juice limes. • Chop tomatoes. • Thinly slice lettuce leaves. • Cut each chicken breast lengthwise into 6 strips.
2
In a bowl, combine chicken and buttermilk.
3
• In a large bowl, whisk together 1 tablespoon cooking oil, half of lime juice and 1/4 teaspoon kosher salt. • Add peaches and 1 tablespoon jalapeño. Toss to coat in dressing.
4
In a small bowl, combine mayonnaise, remaining lime juice and about 1 teaspoon jalapeño (use more or less to your preferred spiciness). Taste and adjust seasoning as desired with jalapeño and kosher salt.
5
• Place a large skillet over medium-high heat. Add 1/4-inch cooking oil. • On a plate, whisk together flour, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. • Dredge chicken in flour.
6
• When oil is hot, add chicken. Cook without disturbing until golden brown on bottom, about 3 minutes. • Flip chicken. Cook, turning occasionally, until browned all over, 3-4 minutes. • Transfer to a paper towel-lined plate.
7
WARM TORTILLAS AS DESIRED • Heat tortillas in a dry skillet. • Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
8
• Fill tortillas with chicken, mayo, tomato and lettuce. • Serve with green peach salad, and enjoy!

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