why make this recipe
This taco recipe is quick, tasty, and good for busy nights. The chicken has a nice crisp bite. You get fresh veg and creamy avocado in each taco. For a simple crispy chicken idea, see crispy chicken.
introduction
These Crispy Chicken Tacos are easy to make. They use cooked, shredded chicken and warm corn tortillas. You add lettuce, tomatoes, cheese, avocado, sour cream, and cilantro. The flavors are fresh and the tacos come together fast.
how to make Crispy Chicken Tacos
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add 1 lb cooked, shredded chicken. Season with salt and pepper. Cook until heated through and slightly crisp at edges.
- In another skillet, warm 1 cup corn tortillas until they are soft and pliable.
- Place warm tortilla on a plate. Layer shredded chicken, 1 cup shredded lettuce, 1 cup diced tomatoes, and 1/2 cup shredded cheese.
- Add slices of 1 avocado. Top with 1/2 cup sour cream and 1/4 cup chopped fresh cilantro. Serve right away.
If you like trying other chicken dishes, you might also enjoy this chicken cordon bleu stromboli for a different dinner idea.
Ingredients :
- 1 lb chicken breast, cooked and shredded
- 1 cup corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/2 cup sour cream
- 1 tbsp olive oil
- Salt and pepper to taste
Directions :
- In a skillet, heat olive oil over medium heat.
- Add the shredded chicken and season with salt and pepper. Cook until heated through.
- In another skillet, warm the corn tortillas until they are pliable.
- To assemble, layer the chicken, lettuce, tomatoes, cheese, and avocado onto each tortilla.
- Top with sour cream and cilantro. Serve immediately.
how to serve Crispy Chicken Tacos
Serve the tacos hot so the tortillas stay soft and the chicken stays crisp. Put lime wedges on the side if you like a bright touch. Offer extra sour cream, hot sauce, or salsa for people to add more flavor.
how to store Crispy Chicken Tacos
Store leftover shredded chicken in an airtight container in the fridge for up to 3 days. Keep tortillas wrapped in foil or plastic in the fridge for up to 2 days. Do not store fully assembled tacos; add fresh toppings when you reheat and eat.
tips to make Crispy Chicken Tacos
- Use warm tortillas so they bend and do not break.
- Pat the shredded chicken dry before heating to help it crisp.
- Cut the avocado just before serving to keep it fresh.
- Use a hot skillet and cook the chicken in small batches for more crispiness.
variation (if any)
- Swap corn tortillas for flour tortillas if you prefer.
- Add pickled onions or jalapeños for a tangy, spicy bite.
- Use shredded rotisserie chicken to save time.
- For extra crunch, lightly pan-fry the assembled tacos in a bit of oil.
FAQs
Q: Can I use leftover chicken?
A: Yes. Leftover cooked chicken works well. Reheat and crisp it in the skillet before using.
Q: Can I make these vegetarian?
A: Yes. Replace chicken with fried tofu, beans, or seasoned mushrooms.
Q: How do I keep tortillas soft?
A: Warm them in a skillet or wrap in a damp towel and microwave 15–20 seconds.
Q: Can I freeze the assembled tacos?
A: No. The fillings, especially avocado and lettuce, do not freeze well. Freeze just the cooked chicken if needed.
Conclusion
If you want another version or more ideas for crispy chicken tacos, check this recipe for a similar take and tips at Crispy Chicken Tacos.
Crispy Chicken Tacos
Ingredients
Method
- Heat olive oil in a skillet over medium heat.
- Add the shredded chicken and season with salt and pepper. Cook until heated through and slightly crisp at the edges.
- In another skillet, warm the corn tortillas until they are soft and pliable.
- Place a warm tortilla on a plate. Layer with shredded chicken, shredded lettuce, diced tomatoes, shredded cheese, and slices of avocado.
- Top with sour cream and chopped cilantro. Serve right away.