Crispy Chicken Tacos
Shredded seasoned chicken served in warm tortillas with fresh salsa and lime.
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Ingredients
- 1 1/2 lbs Boneless skinless chicken breasts
- 2 tablespoons Taco seasoning
- 3 tablespoons Vegetable oil
- 12 units Small corn tortillas
- 1 1/2 cups Shredded Monterey Jack cheese
- 1 cup Fresh pico de gallo salsa
- 2 units Limes, cut into wedges
- 1/4 cup Fresh cilantro, chopped(optional)
- 1/2 cup Sour cream(optional)
- 1/2 cup Chicken broth
Instructions
- 1
Poach the chicken breasts in the chicken broth over medium heat until fully cooked, then shred using two forks.
- 2
Toss the shredded chicken with the taco seasoning until every piece is evenly coated.
- 3
Heat one tablespoon of vegetable oil in a large skillet over medium-high heat.
- 4
Place a tortilla in the skillet, add a layer of cheese and a spoonful of chicken to one half, then fold the tortilla over.
- 5
Fry the taco for 2 minutes per side until the shell is golden brown and crispy.
- 6
Repeat the process with the remaining tortillas and filling, adding oil to the pan as needed.
- 7
Drain the finished tacos on a paper towel-lined plate to remove excess oil.
- 8
Serve immediately topped with fresh salsa, cilantro, and a squeeze of lime juice.
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