Nani's Favorite Crispy Chicken Tacos
These crispy chicken tacos are a crowd pleasing favorite that bring a satisfying crunch to your taco night.
recipesbynani.comThere is something so special about the way a crispy corn shell holds together juicy, seasoned chicken. My family always asks for these whenever we need a quick and tasty meal, and I love how easy they are to put together on a busy weeknight.
To get the best texture, make sure you do not overfill the shells. Just a small spoonful of chicken goes a long way, and it keeps everything from falling apart when you take that first delicious bite.
🧺 Ingredients
- 1 pound cooked chicken breast, shredded
- 1 tablespoon taco seasoning
- 1/2 cup salsa
- 12 small corn tortillas
- 1/2 cup vegetable oil for frying
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup diced white onion
👩🍳Instructions
- 1
Mix the shredded chicken with the taco seasoning and salsa in a medium bowl.
- 2
Heat the vegetable oil in a large skillet over medium heat.
- 3
Place a tortilla in the oil for a few seconds until it softens slightly, then flip it over.
- 4
Add a spoonful of the chicken mixture to one half of the tortilla and fold it over to create a taco shape.
- 5
Fry the taco for two to three minutes per side until the shell is golden brown and crispy.
- 6
Remove the taco from the skillet and drain it on a paper towel lined plate.
- 7
Repeat this process with the remaining tortillas and chicken.
- 8
Top each taco with lettuce, cheese, sour cream, and onion before serving.
💡 Tips
Serve these tacos immediately while they are hot and crunchy. You can keep leftover chicken in an airtight container in the fridge for three days, but it is best to fry the shells fresh right before you eat.
Made this recipe? Let us know how it went.
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