If you’re looking for a perfect fusion of fast food favorites with a twist, then this Chicken Big Mac Taco recipe is just what you need. Combining crispy chicken with layers of flavor-packed ingredients, it’s an exciting spin on a cherished classic that’s sure to tantalize your taste buds.
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Growing up, my family had a special knack for combining dishes in whimsical ways. The first time I tasted a chicken taco with a Big Mac-style sauce was during a family reunion. My uncle, known for his culinary creativity, dared to mix his love for Mexican cuisine with a dash of Americana. Ever since that memorable summer afternoon, this delightful dish has been a favorite at our family gatherings.
Why You’ll Love This Recipe
This incredible Chicken Big Mac Taco is packed with flavor and perfect for anyone seeking something different from their usual taco night. It’s an easy-to-make dish that combines the satisfying crunch of chicken with the creamy richness of special sauce. Additionally, it’s a wonderful way to surprise guests at your next get-together, offering something both familiar and refreshingly new.
Ingredients Notes
The beauty of this recipe lies in its simplicity. You’ll need seasoned chicken strips, taco shells, lettuce, cheese, pickles, and a simple homemade Big Mac sauce. You can source these ingredients from your local grocery store, or if you’re looking for something unique, your local farmer’s market is a great place to explore. Feel free to substitute regular cheese with a dairy-free alternative if needed.
Recipe Steps
Step 1
Prepare the chicken by slicing it into strips. Season generously with salt, pepper, and paprika. Fry them in a pan until they’re golden brown and crispy.
Step 2
In the meantime, make the special sauce by mixing mayonnaise, mustard, and a dash of white vinegar. Add finely chopped pickles and onion for a true Big Mac taste.
Step 3
Warm up your taco shells in the oven for a few minutes until they’re slightly crispy.
Step 4
To assemble, start with a layer of special sauce at the base of each taco shell, followed by lettuce and a few strips of chicken. Top with shredded cheese and extra pickles.
Step 5
Drizzle a bit more sauce on top and serve immediately. Garnish with fresh parsley if desired.
Storage Options
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, warm the chicken separately and fill fresh taco shells to retain their crunch. You can also freeze the cooked chicken strips for up to a month, making your next Taco Tuesday even simpler.
Variations & Substitutions
Want to switch things up? Use a spicy sriracha mayo for an extra kick, or swap out chicken for a plant-based protein for a vegetarian-friendly option. For a citrusy twist, add a hint of lime to the sauce, which pairs beautifully with cilantro-laced taco shells.
Serving Suggestions
This dish is perfect for casual dinners or summer barbecues. Serve with a fresh avocado salad or spicy jalapeno cornbread on the side. It’s also fantastic paired with an ice-cold soda or your favorite beer.
Frequently Asked Questions
Can I use store-bought sauce? Absolutely! While homemade sauce offers the freshest flavor, you can use store-bought Big Mac sauce or another favorite condiment in a pinch.
What type of cheese is best? A mild cheddar or American cheese emulates that classic fast-food taste. However, feel free to experiment with smoked gouda or pepper jack for a bolder flavor.
How can I make this recipe gluten-free? Simply swap out the regular taco shells for gluten-free corn tortillas. Ensure all other ingredients are certified gluten-free, and you’re good to go!
This Chicken Big Mac Taco recipe combines cherished flavors with a touch of innovation, offering a delightful culinary experience that’s sure to become a staple in your home. Enjoy every bite!
How to Make the Best Chicken Big Mac Taco: 7 Delicious Tips
Ingredients
Main Ingredients
- 1.5 lbs chicken tenderloins tendons removed, sliced for even cooking
- 2 cups all-purpose flour divided use
- 1 tsp salt
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 large egg
- 0.5 cup milk
- 0.5 cup chicken broth low-sodium
- 1 tbsp olive oil for frying
- 0.5 cup mayonnaise
- 1 tbsp grated yellow onion with juices
- 2 tbsp sweet pickle relish
- 2 tsp yellow mustard
- 0.5 tsp white vinegar or apple cider vinegar
- 0.5 tsp paprika
- 0.5 tsp onion powder
- 0.25 tsp sea salt
- 0.25 tsp garlic powder
- 8 flour tortillas
- 8 slices American cheese
- 0.5 head iceberg lettuce shredded
- 24 slices dill pickles about 3 per taco
Instructions
Preparation Steps
- In a bowl, mix all ingredients for the sauce. Refrigerate for 30 minutes.
- Prepare a dry mix with 1 ½ cups of flour and spices. Prepare a wet batter with remaining ingredients.
- Coat chicken in wet batter then dry mix. Heat oil to 350°F and fry.
- Heat tortillas in a skillet, add cheese, and melt.
- Assemble tacos: sauce, chicken, pickles, lettuce, and more sauce.
