In a bowl, combine chicken strips and buttermilk. Let it marinate in the fridge for at least 1 hour.
In a separate bowl, mix flour, paprika, garlic powder, salt, and black pepper.
Heat vegetable oil in a large skillet over medium-high heat.
Dredge marinated chicken strips in the flour mixture, coating well.
Fry the chicken strips in the hot oil until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
In a small bowl, mix shredded cabbage, mayonnaise, lime juice, and sugar to make the slaw.
Warm tortillas in a skillet or microwave.
Assemble the tacos by placing fried chicken strips in each tortilla, topped with slaw and fresh cilantro.
Serve with lime wedges on the side.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 380 kcal
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