Crispy Chicken Chalupas with Guac & Crema
Fried tortilla cups stuffed with shredded chicken, topped with guacamole, sour cream, and a tangy salsa. Ready in under 20 minutes—all the crunch, none of the fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 cup rotisserie chicken, shredded
- 6 count small corn tortillas
- ¾ cup salsa (fresh or jarred)
- 1 count ripe avocado
- ½ cup sour cream
- ¼ cup cotija cheese, crumbled
- 1 count lime
- 1 cup tortilla chips
Instructions
- 1
Heat 1/4 inch neutral oil in a 10-inch skillet over medium-high until it shimmers, about 90 seconds.
- 2
Working one at a time, fry each tortilla 30 seconds per side, then quickly drape it over a ladle or small bowl to form a cup. Set on paper towels.
- 3
Warm shredded chicken with 1/4 cup salsa in the same skillet over medium for 2 minutes, stirring once.
- 4
Halve the avocado, remove the pit, and scoop flesh into a bowl. Mash with a pinch of salt and half the lime juice.
- 5
Fill each tortilla cup with warm chicken, then top with guacamole, sour cream, cotija, and a dollop of remaining salsa.
- 6
Serve immediately with tortilla chips and a lime wedge on the side.
Tools you’ll need
- 10-inch skillet
- ladle or small bowl
- paper towels
- small bowl
- fork or spoon
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