Nashville Hot Chicken Tacos

Recipe by Whitney Miller.

Yield: 4 servings (2 tacos per person)

1 rotisserie chicken breast, shredded
Hot Spice Mixture (recipe included)
8 6-inch corn tortillas
Toasted Breadcrumbs (recipe included)
1/3 cup homemade or store-bought ranch dressing
4 pickled okra, sliced in half lengthwise

Heat a medium nonstick skillet over medium heat. Add shredded chicken and Hot Spice Mixture. Stir until chicken is coated. Cook for 5 minutes or until chicken is warm, stirring occasionally.
To assemble tacos, heat a medium nonstick skillet over medium-high heat. Add 2 tortillas at a time. Cook for 30 seconds and then flip and cook other side for 30 seconds. Repeat with additional tortillas.
Top each tortilla with chicken, breadcrumbs, a drizzle of ranch dressing and pickled okra half. Serve immediately.

Hot Spice Mixture
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cracked black pepper
1 teaspoon Tabasco hot sauce
4 teaspoons olive oil

In a small bowl, combine all hot spice mixture ingredients. Stir until combined.

Toasted Breadcrumbs
1 tablespoon unsalted butter
2 cups Japanese-style panko breadcrumbs
For the Toasted Breadcrumbs
Heat oven to 400 degrees.

​In microwave, melt butter in a small microwave-safe bowl for 45 seconds. Stir in panko breadcrumbs until combined. Transfer buttered breadcrumbs to a baking sheet. Bake until golden brown, about 5 to 6 minutes, stirring occasionally. Allow to cool.

Flavors pairing suggestion: Rivata Moscato d’ Asti