Crispy Chicken Chalugas with Quick Lime Crema
Crispy fried tortilla shells stuffed with seasoned shredded chicken, topped with fresh slaw and a tangy lime crema. Tex-Mex street food that tastes like a restaurant but comes together in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 8 count corn tortillas (6-inch)
- ½ cup sour cream
- 1 count lime (juiced)
- 1.5 tsp cumin
- 2 cups coleslaw mix (shredded cabbage & carrots)
- 1 count jalapeño, minced
- ¼ cup cilantro, chopped
- 3 tbsp neutral oil (for frying)
Instructions
- 1
Place chicken, 1 tsp cumin, salt, and pepper in a large pot. Cover with water and bring to a boil.
- 2
Reduce heat and simmer until chicken is cooked through, ~12 minutes. Meat should shred easily.
- 3
Remove chicken and let cool. Shred into bite-sized pieces with two forks.
- 4
Stir sour cream, lime juice, remaining 0.5 tsp cumin, salt, and pepper in a small bowl until smooth.
- 5
Toss coleslaw mix with jalapeño, cilantro, and a pinch of salt. Set aside.
- 6
Heat oil in a 10-inch skillet over medium-high until it shimmers, ~90 seconds.
- 7
Working with one tortilla at a time, lightly fry it ~10 seconds until pliable, then quickly fold in half and hold open with tongs to form a shell shape. Fry 45 seconds per side until golden and crispy.
- 8
Drain chalupas on a paper towel-lined plate. Repeat with remaining tortillas.
- 9
Fill each chalupa with shredded chicken, then top with slaw and a drizzle of lime crema.
- 10
Serve immediately while shells are still warm and crispy.
Tools you’ll need
- large pot with lid
- two forks for shredding
- small mixing bowl
- 10-inch nonstick or cast iron skillet
- kitchen tongs
- paper towels
- shallow serving plate
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