Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, finely chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon or 5g)
  • 1 packet (1 ounce/28g) taco seasoning
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) chopped fresh cilantro, plus more for garnish
  • Salt and black pepper to taste
  • Optional: 1 jalapeño, seeded and minced
  • 18 corn tortillas (6-inch/15cm diameter)
  • Vegetable oil, for frying (about 3 cups/710ml)
  • Toothpicks (optional)
  • 2 ripe avocados
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • 1/4 cup (60ml) lime juice, freshly squeezed
  • 1/4 cup (60ml) chopped fresh cilantro
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Sauté onion and garlic in olive oil. Add chicken and cook until browned. Stir in taco seasoning, chicken broth, and cilantro. Simmer until chicken is cooked through and easily shredded. Shred chicken and let cool slightly.
  2. Warm tortillas slightly (microwave or dry skillet). Fill each tortilla with a couple of tablespoons of chicken filling. Roll tightly and secure with toothpicks if needed.
  3. Heat vegetable oil in a large skillet to 350°F (175°C). Fry floutas in batches until golden brown and crispy on all sides (about 3-4 minutes per side).
  4. Remove floutas from the skillet and drain on paper towels. Remove toothpicks (if used).
  5. Combine all avocado dip ingredients in a blender or food processor and blend until smooth and creamy. Season to taste.
  6. Serve floutas immediately with creamy avocado dip. Garnish with extra cilantro, if desired.