Chicken Tacos Recipe
Make your own restaurant-style chicken tacos at home. They are easy to make, perfectly crunchy, and SO delicious!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 8 tacos
Author: Lil' Luna
- 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
In a medium bowl, combine chicken, cheese, green chiles, salt and pepper, and mix.
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.
Flash Fry. If your corn tortillas are cracking easily, flash fry them in the oil for a second or two on each side, then fill and re-fry. We like to use the Kroger brand of corn tortillas which don't crack easily and don't require flash frying first.
Taco Variations:
- 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).
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Calories: 107kcal | Carbohydrates: 12g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 97mg | Potassium: 60mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 93IU | Vitamin C: 0.01mg | Calcium: 113mg | Iron: 0.4mg