Amazing Crispy Chicken Tacos
Upgrade a standard crispy taco with this flavorful chicken filling of onions, garlic, jalapenos, and spices.
Ingredients
- 1 lb boneless skinless chicken breasts cut into 1/4-inch cubes
- 2 tbsp olive oil
- 1/2 yellow onion, chopped
- 2 cloves minced garlic
- 1 small jalapeno pepper seeded and finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 medium tomatoes, chopped
- 16 corn tortillas
- 1 cup avocado oil or vegetable oil
- sour cream
- 2 cups shredded lettuce
- hot sauce
- 1 cup shredded Mexican blend cheese
Instructions
Chicken Filling
- In a 10-inch skillet, heat 1 tablespoon of olive oil over medium-high heat until hot. Cook chicken in oil, stirring occasionally, until no longer pink in the center. Remove chicken from skillet and keep warm.
- In the same skillet, heat remaining tablespoon of olive oil until hot. Cook onion in oil until tender and translucent. Stir in garlic, jalapeno, cumin, chili powder, and salt. Cook 1 minute, stirring contantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occassionally. Remove from the and keep warm.
Taco Assembly
- In a separate skillet, on the backburner, heat 1 cup of avocado oil over medium-high heat. Add a drop of water into the skillet; if hot enough, it will sizzle. Line a deep casserole dish with paper towels (for excess oil from the tacos).
- Spoon 3-4 tablespoons of chicken filling into a tortilla. Grasp the tortilla closed between tongs, then lay it in the hot oil, holding down the top half of the tortilla so it stays closed. Cook until golden brown, then flip the taco to fry the other side. Cook until crispy. Remove taco from the pan, allowing excess oil to drip off one end. Place the taco in the paper towel lined dish.
- While the taco is hot, gently add cheese, hot sauce, sour cream, and top with lettuce. (It helps to have an extra kitchen helper!)
- As soon as all the tacos are fried, eat and enjoy while hot!