Crispy Chicken Tacos Dorados
Golden-fried corn tortillas stuffed with shredded chicken and topped with fresh lettuce, tomato, and a squeeze of lime. Ready in under 30 minutes for an easy weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 2 cups shredded cooked chicken
- 8 count corn tortillas
- ½ cup vegetable oil, for frying
- 2 cups romaine lettuce, chopped
- 1 medium tomato, diced
- 1 count lime
Instructions
- 1
Place the shredded cooked chicken in a small bowl, breaking apart any clumps with a fork or spoon until it is evenly shredded with no large pieces remaining.
- 2
Place the romaine lettuce in a separate small bowl; place the diced tomato in another small bowl; set both within arm's reach of your cooking area.
- 3
Cut the lime in half lengthwise from tip to root, creating two equal halves.
- 4
Pour 0.5 cup vegetable oil into a 10-inch or larger skillet and set it on the stove over medium-high heat for about 2 minutes, until the oil shimmers and slides quickly when you tilt the pan.
- 5
Gently lay one corn tortilla flat in the hot oil; it will immediately soften. Using tongs or two forks, fold the tortilla in half so the sides meet, creating a taco shape, and hold it folded for 3 seconds so the oil can begin crisping the exposed surface.
- 6
Using tongs, flip the folded tortilla to crisp the other side, cooking for about 2 more seconds until the tortilla is light golden and firm. Carefully slide it onto a paper towel to drain.
- 7
Repeat steps 5 and 6 with the remaining 7 tortillas, frying one tortilla at a time until all are crispy and golden.
- 8
Once all tortillas are fried and still warm, stuff each taco shell with 2 tablespoons of the shredded chicken, pressing gently so it fills the inside without breaking the shell.
- 9
Divide the stuffed tacos between two plates, arranging them so they stand upright or lean slightly against each other for balance.
- 10
Top each taco with a small handful of chopped romaine lettuce and a small spoonful of diced tomato, mounding them so the taco is visible underneath.
- 11
Squeeze one half of the lime over the four tacos on one plate, and the other half over the tacos on the second plate, squeezing firmly so juice drips onto the lettuce and meat.
Tools you’ll need
- 10-inch or larger skillet with high sides
- instant-read or deep-fry thermometer (optional, for oil temp verification)
- tongs or two forks
- paper towels
- small bowls (3)
- fork or spoon for shredding
- cutting board
- chef's knife
- two dinner plates
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