Chicken Tacos Recipe

Chicken Tacos stacked on white platter with dish cloth.

5 from 85 votes

Chicken Tacos Recipe

Whip up restaurant-quality chicken tacos at home in under 30 minutes with this delicious, simple, quick recipe the entire family loves.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Mexican

Servings: tacos

Author: Kristyn Merkley

Equipment

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.

Video

Notes

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.

Prep ahead. Make the chicken filling up to 48 hours in advance and store it in an airtight container in the fridge.

Store leftovers. 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.

Nutrition