Crispy Chicken Tacos
Crispy Chicken Tacos
Ingredients
For the Chicken Filling
- 1 1/4 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1 1/2 teaspoons red chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon chili flakes
- 1/2 teaspoon cumin powder
- 1 lime, juiced
- 1 tablespoon vegetable oil
For the Tacos
- 12 corn tortillas, small (6-inch)
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup vegetable oil, for frying, plus more as needed
For the Creamy Green Sauce
- 1 avocado, ripe, pitted and scooped
- 1/2 cup fresh cilantro, packed
- 1/2 lime, juiced
- 1/4 cup Greek yogurt, plain
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 2 tablespoons water, or more, as needed
For the Toppings
- 1/2 cup red onion, finely diced
- 2 cups shredded lettuce
- 1/2 cup red salsa, for serving
Instructions
- 1
In a medium bowl, combine the cubed chicken with red chili powder, salt, black pepper, chili flakes, cumin powder, and the juice of 1 lime. Mix thoroughly to ensure the chicken is well coated. Cover and refrigerate for at least 15 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the creamy green sauce. In a blender or food processor, combine the avocado, fresh cilantro, lime juice, Greek yogurt, minced garlic, salt, and 2 tablespoons of water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is fully cooked through, browned, and the marinade has reduced, about 8-10 minutes. Remove from heat and set aside.
⏱️ 10 min
- 4
Heat 1/2 cup of vegetable oil in a large skillet or cast-iron pan over medium heat. The oil should be hot enough to sizzle a drop of water, but not smoking.
⏱️ 2 min
- 5
Place one corn tortilla in the hot oil. Immediately sprinkle a generous amount of shredded Monterey Jack cheese onto one half of the tortilla, then add a portion of the cooked chicken filling on top of the cheese. Using tongs, carefully fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down with the tongs to seal.
⏱️ 10 min
- 6
Fry the folded taco for 2-3 minutes per side, or until both sides are golden brown and crispy, and the cheese inside is fully melted and gooey. Remove the crispy taco from the pan and place it on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining tortillas, cheese, and chicken, adding more oil to the pan as needed.
⏱️ 10 min
- 7
To serve, carefully open each crispy taco and fill with a dollop of the creamy green sauce, a spoonful of diced red onion, and a handful of shredded lettuce. Serve immediately with red salsa on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Tacos
For the Chicken Filling
- 1 1/4 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1 1/2 teaspoons red chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon chili flakes
- 1/2 teaspoon cumin powder
- 1 lime, juiced
- 1 tablespoon vegetable oil
For the Tacos
- 12 corn tortillas, small (6-inch)
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup vegetable oil, for frying, plus more as needed
For the Creamy Green Sauce
- 1 avocado, ripe, pitted and scooped
- 1/2 cup fresh cilantro, packed
- 1/2 lime, juiced
- 1/4 cup Greek yogurt, plain
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 2 tablespoons water, or more, as needed
For the Toppings
- 1/2 cup red onion, finely diced
- 2 cups shredded lettuce
- 1/2 cup red salsa, for serving
Instructions
- 1
In a medium bowl, combine the cubed chicken with red chili powder, salt, black pepper, chili flakes, cumin powder, and the juice of 1 lime. Mix thoroughly to ensure the chicken is well coated. Cover and refrigerate for at least 15 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the creamy green sauce. In a blender or food processor, combine the avocado, fresh cilantro, lime juice, Greek yogurt, minced garlic, salt, and 2 tablespoons of water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is fully cooked through, browned, and the marinade has reduced, about 8-10 minutes. Remove from heat and set aside.
⏱️ 10 min - 4
Heat 1/2 cup of vegetable oil in a large skillet or cast-iron pan over medium heat. The oil should be hot enough to sizzle a drop of water, but not smoking.
⏱️ 2 min - 5
Place one corn tortilla in the hot oil. Immediately sprinkle a generous amount of shredded Monterey Jack cheese onto one half of the tortilla, then add a portion of the cooked chicken filling on top of the cheese. Using tongs, carefully fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down with the tongs to seal.
⏱️ 10 min - 6
Fry the folded taco for 2-3 minutes per side, or until both sides are golden brown and crispy, and the cheese inside is fully melted and gooey. Remove the crispy taco from the pan and place it on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining tortillas, cheese, and chicken, adding more oil to the pan as needed.
⏱️ 10 min - 7
To serve, carefully open each crispy taco and fill with a dollop of the creamy green sauce, a spoonful of diced red onion, and a handful of shredded lettuce. Serve immediately with red salsa on the side.
⏱️ 3 min