Name: Crispy Chicken Tacos Recipe
Prep time: 10 min
Cook time: PT-491240H41M40S
Total time: PT-491240H41M40S
Cuisine: Mexican
Ingredients: 1 ½ pounds chicken breast; 3 tablespoons taco seasoning (or 1 store-bought package); 16-ounce jar of chunky salsa; 3 ounces cream cheese; ¼ cup chopped cilantro; 12 corn tortillas; 3 cups shredded cheese; Cooking oil (for frying)

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Introduction

Crispy Chicken Tacos are a delicious and easy meal that brings flavorful shredded chicken wrapped in crunchy tortillas. Perfect for a weeknight dinner or casual gathering, this recipe combines creamy, cheesy filling with a satisfying crisp.

A close-up of three golden brown folded tacos arranged side by side on a tray lined with white marbled texture, each taco filled with shredded chicken that peeks out from the edges, showing a slightly juicy and spiced texture. Around the tacos are lime wedges with a bright green color, placed between small silver metal containers holding green chunky guacamole, red salsa with visible tomato pieces, and smooth white sour cream. The tacos have a lightly crispy, toasted surface with darker spots and a warm, yellow hue. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds chicken breast
3 tablespoons taco seasoning (or 1 store-bought package)
16 ounce jar of chunky salsa
3 ounces cream cheese
¼ cup chopped cilantro
12 corn tortillas
3 cups shredded cheese
Cooking oil

Instructions

Step 1: Place the chicken breast, taco seasoning, and salsa in a slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender.
Step 2: Shred the cooked chicken with a fork, then add the cream cheese and chopped cilantro to the slow cooker.
Step 3: Stir the mixture until it is creamy and well combined.
Step 4: Heat a few tablespoons of cooking oil in a skillet over medium-high heat. Add one corn tortilla and let it crisp up, then flip it, adding more oil if needed.
Step 5: Place a couple tablespoons of shredded cheese and shredded chicken on one half of the tortilla. Fold the tortilla over and cook for about 30 seconds or until crispy. Flip and cook the other side until it reaches your preferred crispiness.
Step 6: Remove the taco to a paper towel or keep warm in an oven preheated to 200°F. Repeat with remaining tortillas and filling.
Step 7: Serve your crispy chicken tacos with your favorite toppings and enjoy!

Tips & Variations

For extra flavor, add a squeeze of fresh lime juice to the chicken mixture before assembling tacos.
Swap cream cheese with sour cream for a tangier taste.
Use flour tortillas if you prefer a softer wrap.
Add diced avocado or fresh salsa as toppings for a fresh crunch.

Storage

Store leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Keep tortillas separate to prevent sogginess. Reheat chicken gently in a microwave or on the stovetop, and crisp tortillas briefly in a skillet before assembly.

How to Serve

A close-up view of a crispy golden fried taco being held by a woman's hand with a white French manicure, partially dipped into a small metal cup filled with chunky green guacamole, sitting next to another metal cup with red salsa on a white round plate lined with parchment paper. Another taco, showing golden brown crispy edges with some charring, rests on the plate behind the sauces. The plate is placed on a white marbled surface with limes, cherry tomatoes, a bottle, and some green leaves blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the chicken and salsa mixture in a covered pan on the stove over low heat for about 45 minutes to 1 hour, until the chicken is tender, then shred and continue with the recipe.

What type of cheese works best for these tacos?

Cheddar, Monterey Jack, or a Mexican cheese blend work great as they melt well and complement the taco flavors.