Crispy Chicken Tacos
These crispy chicken tacos are filled with tender, seasoned chicken, fresh veggies, and a satisfying crunch, perfect for a fun family meal.
Servings 4 servings
Calories 300kcal
Ingredients
Main Ingredients
- 2 cups shredded chicken Cooked shredded chicken, preferably rotisserie
- 8 small corn tortillas Look for thicker tortillas for extra crunch
- 1 cup shredded lettuce Romaine or iceberg for the best crunch
- 1 cup diced tomatoes Use ripe, juicy tomatoes or cherry tomatoes off-season
- 1/2 cup shredded cheese Cheddar or a Mexican blend
- 1/4 cup sour cream Greek yogurt can be used as an alternative
- 1 tablespoon taco seasoning Store-bought or homemade
- Oil for frying Vegetable oil for shallow frying
- Salt to taste Add as needed
Instructions
Preparation
- Slow-cook the chicken: Place shredded chicken and taco seasoning into a slow cooker. Cover and cook on low for 6 hours.
- Heat the oil: Pour oil into a frying pan to coat the bottom and heat over medium heat.
- Crisp the tortillas: Fry each corn tortilla lightly on both sides until warm and golden.
- Assemble your tacos: Spoon the seasoned shredded chicken down the center of each crispy tortilla.
- Add your favorite toppings: Layer shredded lettuce, diced tomatoes, cheese, and sour cream.
- Serve immediately: Presentation is key! Serve on a platter while they're fresh.
Notes
For extra crunch, warm tortillas before frying and consider double-frying for crispy shells. Store toppings separately until serving to avoid sogginess.
