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!
These were delicious but after frying it was very difficult to open them enough to add the other toppings. Is there a trick/technique to frying them so they stay open enough to more easily add toppings?
I made these tonight for supper.
But l’m a lazy cook. So l lightly brushed the tortillas with olive oil and then baked them at 400° for 15 minutes. Awesome!
My sweet lady Mrs Kristyn, I have followed you for several years now and have loved all your recipes I have made. I wish I would have wrote to you after each one, but I’m sort of a computer idiot. But this time I had my son help me. I made this recipe last night and it was for sure 10 stars! I started following you when I had no idea what Pinterest was , much less how to use it, I have an email address, but never check it. But I just wanted to let you that I’m silently in the background admiring your work.
Thank you Tonya! Messages like this mean so much and I’m grateful to have you here trying recipes and supporting. Thank YOU!!
Making the tender flavorful moist chicken can be the hardest part. You don’t tell the secret of that.
Here is how I make the shredded chicken: https://lilluna.com/shredded-chicken/
These are really good! We loved them fried!
These were so good! They were even good the next day heated in the air fryer (minus lettuce and tomato of course)
This was a big hit with my kids, and me. Very easy to make.
Yay!! So happy to hear that. Thanks for giving the recipe a try!
Made your salsa, then used that instead of the tomato sauce to make your Spanish/Mexican rice. Used my deep fryer the kids were so interested in the tacos and toppings (Guac, Sour cream, lettuce, tomato and more salsa) that I forgot about the rice. 🙁
Oh I have done that a time or two… forgotten about a dish cooking! I feel you there. That’s a fun change to swap the salsa for the tomato sauce. I’m sure it would have tasted delicious! Hope the chicken tacos turned out yummy too.
Wow such simply and easy ingredients to pull together. Monday might come again before week is out.
Haha! Yes! We’re all about simple, quick and delicious. No one will be mad if Monday comes around twice in a week, right? 😉
I usually try a new recipe for tacos every Tuesday, but after we had these my whole family asked that these be the tacos we have every week instead. Second time making them tonight and I woke up this morning and my first thought was TACOS!!!! They are SO good!!! Better than any restaurant taco. Definitely add the green chilies. Thank you for the recipe!!!!
Oh that makes me so happy to hear! I’m so glad your family enjoys the tacos! Thanks for sharing. 🙂
If I could give 10 stars I would! I make these for big family gatherings. They are my absolute favorite. I crave them. Such a game changer from taco shells you buy in the store. Such a simple recipe but so amazing!
Thanks for saying that!!
Obviously nothing too complicated here but a few pointers did give me the courage to fry up tacos for dinner and now we make them all the time!
My 6 year old is a picky eater and she ate THREE of these tacos!!! That says something!!! My whole family devoured them and they are now in our rotation of dinners. Easy and so yummy! She has the best recipes for Mexican food!
Crunchy tacos for life! So yummy!
Our favorite Chicken Taco recipe!! Oh so good!!!
Thanks for the recipe! I can’t wait to make them tonight with your enchilada recipe. It’s really hard to watch any of the recipe Videos you have on your page with all the adds that interrupt in the middle of them.
You are welcome! Love them with the enchiladas. Thanks!
we love Mexican Food at our house. The taste for this recipe is a home run for the whole family! YUMMY
Thank you so much for saying that! We love Mexican food at our house, too! Glad they were a hit!
Hello.
These LoOk amazing and i want to tRy and make them. Any idea if they would turn out okay using canned chIcken? LaSt minute meal idea and i do not have Any chicken thawed and ready to cook so thought maybe canned chicken would be okay to use? Thanks
Using canned chicken is a great option!! I totally would do the same, if it was last minute & I didn’t have chicken on hand. Sure hope you like them as much as we do!
These look delish!!!! Has anyone tried them in the air fryer? I know pArt of the magic and deliciousness is frying in oil bur WONDERING if the aie fryer Would be an option.
Thank you! I personally have not, but that’s a good option!
I’ve followed you for two years and your blog always has best recipes in many blog I read. Now, i just follow you. Thank you for great dishes you’ve posted.
You are so welcome!! Thank you for following 🙂
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.
Hi 🙂
Can i use flour tortillas instead?
You sure could 😉 Enjoy!!
These loOk tasty. Cant wait to make. WoUld you RECOMMEND any veggieS for us VEGETARIANS out here -as a SUBSTITUTE to your chicken.
Thank you!! I really think any would be great. It’s all a personal preference, but I’d say any of your favorites!
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.
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.
Thank you! I’d love to know what you think! They are my favorite taco!! Hope the tips help!
we love Mexican Food at our house. The taste for this recipe is a home run for the whole family! YUMMY
Can’t wait to try these! MY family always loves taco night!
I want these for lunch every day now!
Made these for dinner again this week, my kids just love it!
Love a good, easy taco recipe. Looks fantastic!
These tacos are the best. Love chicken tAcos!
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.
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.
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!
I am sorry they weren’t working out. I’m not sure what you are doing, but it doesn’t take long for them to fry & I don’t put too much oil in the pan. Is your temp low-med?
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.
Yay! I am so glad you liked them 🙂 Thank you for sharing!
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.
Thank you so much!! That’s great that you can salsa verde. I love that stuff. I hope you find some recipes to try & like.
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.. 🙂
Thank you Marie!! I like to share when I try and find new recipes 🙂 Thanks so much for stopping by!
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.
Oh, thank you!! I’m glad this recipe could bring back good memories!!
DO YOU HAVE A BEEF TACO RECIPE.WOULD LOVE IT.
I MADE THE RED ENCHILADAS…THEY WERE WONGERFUL.
THANK YOU FOR GREAT RECIPES.
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
TACOS ARE NEXT. I KNOW THEY WILL BE GREAT.
I don’t understand. When you put the tortilla in the oil, doesn’t the chicken get all oily?
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. 😉
Thank you for clearing this up.
No problem. 🙂
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.
All nice recipes. Thanks so much.
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! 😉
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. 🙂
MM the chicken tacos look delicious. And I love how tacos can meet so many peoples dinner requirements by adding a little of this for me and a little of that for you! You like ketchup- I like sour cream!
Those look great!
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
So sorry they cracked. Thank you for giving them a try.