One of the main dishes we serve at almost EVERY Mexican family get-together is our famous chicken tacos. They are crispy, flavorful, and ready in only 30 minutes!
What makes them special is the simple filling of tender shredded chicken, melty Mexican blend cheese, and green chiles, all tucked into corn tortillas and fried to golden perfection. Best of all, they are family-friendly, super customizable, and a go-to weeknight dinner the whole family loves.
This is definitely our #1 taco recipe (it’s been handed down for decades), but we also love our Steak Tacos, Pork Tacos, and Ground Beef Tacos.
Why we think you’ll love it:
- Fast and Flavorful. Get dinner on the table in under 30 minutes! Chicken tacos are a lifesaver for busy weeknights.
- Customizable. Spice it up with your favorite hot sauce or keep it simple with fresh toppings like lettuce and Pico de Gallo and Salsa.
- Family-Friendly Fun. Tacos are a great way to get the whole family involved in meal prep. Let everyone customize their tacos with their favorite toppings, making dinner a fun and interactive experience.
Chicken Taco Ingredients
- Shredded, cooked chicken (2 cups): Shredded cooked chicken adds tender, hearty protein, so the tacos feel satisfying without long cook time. Bake or slow cook boneless skinless chicken breast, or use boneless skinless chicken thighs. You can also purchase a rotisserie chicken and shred it.
- Shredded Mexican blend cheese (1 cup): Shredded Mexican blend cheese melts into the filling to bind everything and add creamy richness. Other flavors can also be used, such as Colby Jack cheese, cotija cheese, sharp cheddar, or Monterey Jack cheese.
- Green chiles (4-ounce can): Green chiles bring gentle heat and a little tang that brightens the chicken and cheese.
- Salt and black pepper (to taste): Salt and black pepper sharpen the flavors so every bite pops. We usually use garlic salt with parsley flakes to enhance the flavor.
- Vegetable oil (for frying): Vegetable oil crisps the tortillas to a golden shell that stays crunchy. You can also use canola oil or olive oil.
- Corn tortillas (8, 6-inch): Corn tortillas fry up sturdy and crisp, giving that classic taco shop bite that holds up to all the toppings.
- Toppings: We love to add all the toppings included shredded lettuce, cilantro, Cotija, Salsa, Green Salsa, Queso Blanco and more.
How to Make Chicken Tacos
FILLING. In a medium bowl, combine shredded chicken, cheese, green chiles, salt and pepper, and mix.
PREP. Fill a large saucepan with about ¾ inch of oil. Heat over medium heat to 375°F.
ASSEMBLE. Add ¼ cup of chicken mixture to the middle of a corn tortilla, then fold like a taco and grab with your tongs. Rock the taco back and forth in the oil until it can lay down without opening, then place into the oil on its side.
COOK. Cook for 2–3 minutes on each side. When both sides are cooked, remove from oil and place on a paper towel–lined plate to drain. Repeat with the remaining tortillas and filling.
SERVE. Add your desired toppings to fill the tacos before serving.
Kristyn’s Recipe Tips
- Keep shredded chicken in the freezer (defrost overnight in the fridge or on the counter for a few hours before making it). We also like using rotisserie chicken whenever we’re in a pinch
- We like to use fresh Kroger brand corn tortillas, which don’t crack easily. If your tortillas are tearing, try:
- Microwave the tortillas, covered with a damp paper towel.
- Flash fry them in the oil for a second or two on each side, then fill, fold, and re-fry.
- Our favorite toppings include shredded lettuce, diced tomatoes, extra cheese, and green onion slices. You can also add fresh cilantro, sliced avocado, sour cream or Greek yogurt, freshly squeezed lime juice, Pico de Gallo, or Homemade Salsa.
Chicken Tacos Recipe
Equipment
Video
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded Mexican blend cheese
- 1 (4-ounce) can green chiles
- salt and pepper, to taste
- vegetable oil
- 8 (6-inch) corn tortillas
- shredded lettuce, chopped tomatoes, shredded cheese, salsa, guacamole, for toppings
Instructions
- In a medium bowl, combine chicken, cheese, green chiles, salt, and pepper.
- Fill a large saucepan with about ¾ inch oil. Heat over medium heat to 375 degrees F.
- Add ¼ cup of chicken mixture to the middle of a corn tortilla, then fold like a taco and grab with your tongs. Rock the taco back and forth in the oil until it can lay down without opening, then place into the oil on its side.
- Cook for 2–3 minutes on each side. When both sides are cooked, remove from oil and place on a paper towel–lined plate to drain. Repeat with the remaining tortillas and filling.
- Add your desired toppings to fill the tacos before serving.
Notes
- Keep shredded chicken in the freezer (defrost overnight in the fridge or on the counter for a few hours before making it). We also like using rotisserie chicken whenever we’re in a pinch
- We like to use fresh Kroger brand corn tortillas, which don’t crack easily. If your tortillas are tearing, try:
- Microwave the tortillas, covered with a damp paper towel.
- Flash fry them in the oil for a second or two on each side, then fill, fold, and re-fry.
- Our favorite toppings include shredded lettuce, diced tomatoes, extra cheese, and green onion slices. You can also add fresh cilantro, sliced avocado, sour cream or Greek yogurt, freshly squeezed lime juice, Pico de Gallo, or Homemade Salsa.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Fried. Roll the chicken mixture in a flour tortilla and fry to make Chicken Flautas. Be sure to fry them seam side down first, then flip.
Soft. Heat the chicken, salt, and pepper, and green chiles in the microwave. Add the cheese before filling the soft flour tortillas.
These tacos are best served right after being fried, however, you can make the chicken filling up to 48 hours in advance and store it in an airtight container in the fridge.
Remove any added toppings and keep the chicken tacos in an airtight container in the fridge for 3-4 days.
To reheat. The best way I have found to reheat chicken tacos is in an air fryer. If you don’t have one, I suggest broiling them in the oven on both sides.
Complete the Meal
Serve with
Homemade Spanish Rice Recipe
45 mins
Canned Refried Beans
10 mins
Mexican Street Corn Recipe
13 mins
Calabacitas Recipe
25 mins
Taco Recipes
Steak Taco Recipe
3 hrs 10 mins
Pork Tacos
6 hrs 5 mins
Carnitas Tacos
9 hrs 10 mins
Ground Beef Tacos
35 mins
More Collections
This recipe was first shared April, 2013.
Is there an air fryer option for cooking these?
Do I have to fry the shells?
No, you can skip frying. Warm corn or flour tortillas on a dry skillet for soft tacos and add the chicken filling along with any toppings.
I WILL TRY THESE RECEIPES. THX YOU.
Hopefully you love them!
Best tacos I’ve ever made my family. Even the pickiest eaters will love these. Only thing I changed was adding little some seasoning to my shredded chicken besides S&P.
Thanks so much! Glad you enjoyed it!