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Skip the wait and cost – whip up restaurant-quality chicken tacos at home in under 30 minutes for a satisfying crunch and explosion of flavor!
Restaurant-style Tacos
One of the main dishes we have at almost EVERY Mexican family get-togethers is our famous chicken tacos.
Each of us makes 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 Beef Empanadas and Red Cheese Enchiladas.
Chicken tacos have become one of our go-to Mexican recipes. It’s definitely our #1 taco recipe, followed closely by Steak Tacos and Pork Tacos. But, who are we kidding?! All tacos are our favorite!
WHY WE 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.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 15 minutes
- 2 cups shredded, cooked chicken – Cook up a boneless skinless chicken breast or use boneless skinless chicken thighs. Or purchase a rotisserie chicken and shred it.
- 1 cup shredded Mexican blend cheese – other flavors can also be used such as Colby Jack cheese, cotija cheese, sharp cheddar, or Monterey Jack cheese.
- 1 (4-ounce) can green chiles
- salt and black pepper to taste
- vegetable oil – you can also use canola oil or olive oil
- 8 (6-inch) corn tortillas
- optional toppings – 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.
Keep Chicken On Hand
Keep shredded chicken in the freezer to make this an easy, quick meal (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
How to make chicken tacos
- FILLING. In a medium bowl, combine 2 cups shredded chicken, 1 cup cheese, 1 (4-ounce) can green chiles, salt and pepper, and mix.
- PREP. Fill a large saucepan with about ¾ inch 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.
PRO TIP: Prevent Cracked Tortillas
Corn tortillas can tear when rolled, especially if they are old.
- To help keep this from happening place the corn tortillas in the microwave covered with a damp paper towel.
- You can also flash fry them in the oil for a second or two on each side, then fill, fold, and re-fry.
We like to use fresh Kroger brand corn tortillas which don’t crack easily and don’t require flash frying first.
Complete the Meal
- Side dishes: Spanish Rice, Canned Refried Beans, Mexican Street Corn
- Toppings: Homemade Salsa, Guacamole, Sweet Salsa Verde, Black Bean Corn Salsa, Avocado Cream Sauce
- Desserts: Arroz con Leche, Tres Leches Cake, Flan, Churro Cheesecake Bars
- More taco recipes: Steak Taco Recipe, Pork Tacos, Carnitas Tacos, Ground Beef Tacos
More collections: Mexican Dinner Ideas, Mexican Chicken Recipes, Easy Dinner Ideas
Chicken Tacos
Equipment
Ingredients
- 2 cups chicken, cooked and shredded
- 1 cup Mexican blend cheese, shredded
- 1 (4-ounce) can green chiles
- salt and pepper, to taste
- vegetable oil
- 8 (6-inch) corn tortillas
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°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.
Video
Notes
- Soft Tacos: Combine the chicken, chiles, salt and pepper and heat in the microwave, then add the cheese. Serve with toppings in soft flour tortillas.
- Rolled Tacos: You can roll these instead of making them in a taco shape—when rolled, they are called flautas.
- Meat: Switch up the chicken for other meats like shredded beef (the same as our Pot Roast recipe) or pork (the same as our Kalua pork recipe).
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.
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.