Rachael's Buffalo Fried Chicken Tacos

For seasoned salt, combine all ingredients in a small bowl.

For guacamole, in a bowl, combine onion, garlic, jalapeño, salt, cumin and juice of 2 limes, and let stand 10 minutes. Halve, pit and add avocados to the bowl, add cilantro or parsley, and mash, adjust salt.

For chicken, season the tenders with about 1/3 of the seasoned salt and add the remaining mix to flour in large bowl. In a second bowl, whisk up eggs and cayenne pepper sauce.

Heat frying oil to 350˚F or preheat over medium-high heat in a fry pot or Dutch oven, leaving at least 2½ inches between oil line and top of pot.

Coat the chicken in egg batter, then in flour, shaking off excess. Fry chicken tenders in batches to deep golden. Transfer to wire rack in a lined baking sheet. When cool enough to handle, slice the tenders on the bias to serve.

Char tortillas. Serve with toppings of choice.