Crisp Chicken Tacos

Be the first to review
READY IN: 1hr
Recipe by Brookelynne26

From Sunset Magazine. Their notes regarding the recipe: No need to use stale store-bought shells to make crispy tacos. Our easy method turns fresh corn tortillas into crunchy pockets filled with a simple, savory filling. Prep and Cook Time: about 1 hour. Notes: A typical rotisserie chicken yields just enough meat for this recipe. Tacos can be assembled up to 4 hours ahead, then fried just before serving. Or, you can fry them up to 6 hours ahead and recrisp them in a 300° oven for 15 minutes before serving.

Ingredients Nutrition

Directions

  1. Preheat oven to 200°. In a bowl, mix chicken with cheese and season to taste with salt.
  2. Pour 3 tablespoons oil into a medium frying pan over high heat. When hot, add tortillas, 1 at a time, heating just enough to soften but not crisp, about 10 seconds per side. As heated, stack on paper towels, cover with a kitchen towel, and keep warm in oven. Add more oil to pan as needed.
  3. Mix cilantro with chicken filling. Working with 1 tortilla at a time, distribute about 1/4 cup packed chicken filling down center. Fold tortilla in half over filling and thread 1 toothpick through top edges to seal. If assembling ahead, arrange filled tacos on a tray, cover with plastic wrap, and chill up to 4 hours.
  4. Pour at least 1/2 inches oil into same pan and set on high heat. When hot, add 4 to 6 tacos (depending on pan size; do not overcrowd). Tacos should sizzle when they hit oil. Turn as needed until shells are crisp and golden brown, 1 to 2 minutes per side. Lift tacos from pan with a slotted spoon, draining oil back into pan. Lay tacos in a single layer on a baking sheet lined with paper towels and keep warm in oven. Fry remaining tacos the same way, adding more oil as needed. When all tacos are cooked, pull out and discard toothpicks. Serve with salsa on the side.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a