Chicken Tacos

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Super easy restaurant-style Chicken Tacos . Easy ingredients including shredded chicken, cheese, lettuce, tomatoes, & corn tortillas.

Chicken Tacos have become one of our go-to Mexican recipes. Served with Mexican Rice and Salsa, this simple recipe is loved by all and can be customized by toppings and your chicken mixture.

Chicken Tacos on plate

restaurant-style Chicken Tacos

One of the main dishes we have at all of our Mexican family get-togethers is Fried Chicken Tacos. Each of us make it a little differently, but it’s something we always have and expect when we are having Mexican food at a Luna event, along with our famous empanadas and enchiladas.

These tacos are easy and yummy! What’s best is I like to cook all my chicken in advance and divide it and put it into freezer bags, so I can just pull out a bag in the morning, let it thaw through out the day and have it ready to cook in time for dinner.

It also helps that they are loved by the whole fam and taste just like the Chicken Tacos found at your local Mexican Restaurants – crunchy and delicious!

Shredded chicken for shredded chicken tacos

How to make chicken tacos

Making these tacos is beyond easy. There are different ways to make the chicken mixture, but we like to include the following in it:

  • Shredded chicken
  • Salt & Pepper to taste
  • Mexican Style Cheese
  • Diced Green chiles (optional)

My mom uses just chicken, salt, pepper and oregano in hers. The chicken filling has so many variations, so use the ingredients and spices you like most.

To make the tacos, begin by prepping your chicken so it’s exactly what you want in it. I usually cook up a bunch at once by throwing it in the crockpot on LOW for most the day. Once it’s done and all the way cooked through then take out of crockpot, shred and add the spices, cheese and chiles.

Add vegetable oil to your pan and turn to LOW/MEDIUM heat. Add some chicken to the middle of your corn tortilla. Then grab with your tongs. I like to rock mine back and forth when the oil is ready until I can lay the taco down without opening up.

Take out taco when both sides are cooked and lay on a plate with paper towel on it to help drain the oil.

Add any toppings such as shredded lettuce and tomatoes and/or extra cheese.

Taco Variations:

Can you make soft tacos? Of course you can. If you are wanting to make tacos with this same chicken mixture, we recommend heating up the chicken, salt and pepper and green chiles in the microwave and then adding the cheese before adding to a soft flour tortilla.

Can you roll tacos? Yes, you can roll these instead of making them in a taco shape. When they are rolled, we call them flautas. They taste great and are also perfect for serving as an appetizer at parties.

Other flavors: You can also change up the flavor of these tacos, by adding different spices and cheeses. My mom likes to make them with just shredded chicken, salt, pepper, oregano and cheese.

How to make chicken tacos process pics

Storing & Serving

How to store leftover tacos? We don’t think fried food reheats as well as when it’s fresh, but having said that, if we have leftover tacos, we place them on a plate covered with Saran wrap and reheat them in the oven on low or using the microwave.

what to serve with chicken tacos? We have so many favorite recipes that we like to serve with this shredded chicken taco recipe, but here are some of our favorites:

Easy Chicken Tacos recipe - tacos on gray plate

These tacos are SO stinking good!! We add shredded lettuce and diced tomatoes too along with salsa to make these a hit at dinner.

I know you can buy pre-made shells at the store, and that things are less healthy when they are fried, but these tacos are so good and will be a hit at your next Mexican Meal. 🙂

For more Mexican recipes, check out:

Chicken Taco Recipe

4.92 from 12 votes

Delicious restaurant-style Chicken Tacos that are fried and perfect for any Mexican Meal.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 tacos
Calories 167 kcal
Author Kristyn Merkley

Ingredients

  • 8 corn tortillas
  • 2 cups chicken shredded
  • 1 4 oz. can green chiles
  • 1 cup Mexican cheese
  • salt and pepper
  • vegetable oil

Instructions

  1. Prep chicken by adding shredded chicken, green chiles, cheese, salt and pepper to a bowl - and mix. 

  2. Add vegetable oil to your pan and turn to LOW/MEDIUM heat. Add some chicken to the middle of your corn tortilla. Then grab with your tongs. Rock back and forth when the oil is ready until the taco can lay down without opening up.

  3. Take out taco when both sides are cooked and lay on a plate with paper towel on it to help drain the oil.

  4. Add any toppings such as shredded lettuce and tomatoes and/or extra cheese.

Recipe Video

 

Restaurant Chicken Taco Recipe

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. So yummy looking!!! I’ll have to try this! My oldest is 4 and loves ketchup on anything. I am equally as weird because I love PEAS on my tacos!!! I make chorizo tacos and I LOVE them with peas! haha!!

    Thanks for the recipe!

    XOXO, Mallory @ Classy Clutter

  2. These look delicious. When you cook your chicken in the crock-pot do you add any specific seasonings? I laughed when you said your family will put Ketchup on their tacos. My family likes to do that too, but, I only let them put it on a specialty taco I call Cheeseburger tacos. Other wise, I think, It is just wrong and gross! 😉

    1. I do not put any seasonings on when the chicken is cooking, but my mom drizzles on some olive oil and a little garlic pepper. She also puts in crushed Oregano instead of the diced green chiles that I use. 🙂

    1. It does get a little oily, but that’s what makes these so good. I do let the oil drip out and also place them on a plate with a paper towel to let drain when done. 😉

    2. that is why in Mexico, these tacos are rolled and not folded. Furthermore, in mexico we add sour cream, cheese and green sauce on the top, we also add tomato, lettuce and avocado.

    1. You can use a good grade of ground beef or chuck roast (cooked in crock pot) and shred it like you would the chicken or pork. I use Pork Butt (in crock pot), that is all to it. Hope this answers your question.. GOD BLESS

      Marie Czarnecki and her furry SHELTIE’S

  3. This is the way Mama made beef tacos when we were kids, they were the best ever! Your recipe brought back fond memories, I’ve never tried fixing them, but I will now, thanks.

  4. I love all of your recipes, they look delish, and will make all of them and thinking they are inexpensive. I always use chicken, good grade of ground beef, and for pork I buy a pork butt and shred.. Thank you so much for you passing on “GREAT STUFF”…

    Marie and her furry four legged SHELTIES.. 🙂

  5. Hi Love your recipes. There awesome and I so want to get really good at making Mexican Food. I have learned to make and Can Green Sausa Verda so as to have it year round. I so want to learn to make Fajata’s and Burritoes. Thank You for your Lovely Recipes. Please Keep them Coming.

  6. These tacos were so easy and tasted great. I was a little afraid of frying the shells, but that turned out to be simple and to be honest, that’s what put this dish over the top.

  7. Can you please make a video foe these chicken tacos. They look so good and i loVe resta chicken tacos but im doing something wrong. I think its my frying technique. The first one fell apart and the next one was Super greasy and heavY. Please!

  8. 5 stars
    I always keep chicken in my frezzer. One of my go to meals is chicken tacos. I love the added green chilies to the chicken and you just cant go wrong with this meal.

  9. 5 stars
    These are my family’s favorite! when I’m in a pinch, I always have shredded chicken on hand & tortillas, so they are my go-to! Always gone in minutes..love paring it with your Spanish rice.

  10. 4 stars
    These loOk tasty. Cant wait to make. WoUld you RECOMMEND any veggieS for us VEGETARIANS out here -as a SUBSTITUTE to your chicken.

    1. We love potato cheese Tacos.! I just microwave washed aNd scrubbed yukon gold potatoes 1 1/2-2 potat Per person ( with or without skins), pierce each potato several times on all sides. Wrap each one in a moist paper towel. Microwave 5-6/mins. Let them cool slightly like 5-10 mins. Mash the potato In a large bowl and season (use whatever seasonings you like, i usually use lawry’s seasoned salt. I Microwave whatever amount of corn tortillas you plan to eat e.g. 6-10 for 45 seconds. Be careful they are sTEaming hot. Get your frying pan ready by heating enough oil anywhere from 1/8-1/4 inch in frying pan on medium heat. When you feel its hot enough, we do not want it smoking but hot enough to start frying place 2=spoonfuls of potatoes mashing it in equal portions throughout taco, fry until golden crispy on each side. I like to paper towel line a COLANDER with about 6-8 paper towels. Stand the tacos upright. This is where you can drain oil off the tacos.. now Top your tacos with favorite toppings: cheese, guacamole, tomato, lettuce, salsa, sour cream, etc. HOpe that was helpful.

      1. 5 stars
        ELIZABETH- Great recipe for potato tacos! I would never have thought of it. My sis-in-law is vegetarian. I think I will make these for her.
        kristyn- thank you for your tips on frying the tacos. I always have fried the taco shells empty and then when I try to fill them the taco shell breaks or when I filled them with meat and then fried them, the filling would fall out.. I hate to make the shells because it is so frustrating. I will try them your way. It sounds so simple AND EASY. I never have had chicken tacos before-but I will now. tHANK YOU.

  11. 5 stars
    These are my go to tacos. My older ones like them with the LETTUCE and tomato, but my YOUNGER kids like them plain. Either way i always serve them with yOur spanish rIce recipe.