Crispy chicken tacos

Ingredients

• 1roast chicken
• To tastecorn tortillas

Instructions

1. 1

   Warm the tortillas

   Heat the tortillas in a frying pan for about 10 seconds on each side, until soft and flexible.

2. 2

   Fill and roll

   Put a little chicken at one end of each tortilla and roll it up tightly. Secure each one with a cocktail stick so it holds its shape.

3. 3

   Heat the oil

   Pour enough oil into a frying pan to cover the tacos. Once it is hot, carefully add the tacos.

4. 4

   Fry until crisp

   Fry for about 3 minutes, turn the tacos, then fry for another 1–2 minutes until golden and crisp.

5. 5

   Drain and serve

   Transfer the tacos to a plate lined with kitchen paper to absorb excess oil, then serve.

What are crispy chicken tacos?

These are rolled corn tortillas filled with shredded cooked chicken and fried until crisp. Rolled, fried tacos are a familiar style of Mexican home cooking, with regional and household variations.

Using roast chicken makes the filling quick to prepare, while briefly warming the tortillas helps them bend without splitting. The method here keeps the filling simple and puts the focus on a crunchy shell.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 38g protein, 30g carbs, 22g fat.

The chicken supplies most of the protein, while the corn tortillas provide most of the carbohydrate. Fat and some additional calories come from the oil absorbed during frying, so the exact amount depends on the cooking process. Serve with a fresh salad or vegetables for a more balanced plate.

Choosing the chicken and tortillas

Chicken: Remove the meat from the roast chicken and pull it into small pieces so it is easy to distribute and roll. Avoid overfilling, which can make the tortillas difficult to close.

Tortillas: Use corn tortillas, as specified, and warm them until pliable before filling. The recipe does not give a tortilla count, so the number of tacos depends on their size and how much chicken you use in each.

Rolling them securely

Tight rolls: Place the filling near one end, then roll firmly around it without tearing the tortilla. A cocktail stick holds the seam together during frying.

Careful handling: Put the tacos into the hot oil gently, with the seam secured. Take care around splashes, and use tongs to turn them.

Getting a crisp finish

Oil: The method calls for enough oil to cover the tacos, heated before frying. Add them carefully rather than dropping them in.

Colour: Fry for about 3 minutes, turn, then cook for 1–2 minutes more. They are ready when golden and crisp; drain them on kitchen paper to remove excess oil.

Timing and serving

Quick preparation: With roast chicken already cooked, the main work is warming, filling and rolling the tortillas. Keep an eye on the oil while you prepare the rolls.

To serve: These tacos are best eaten soon after frying, while the shells are crisp. The description mentions creamy avocado sauce, but no sauce ingredients or preparation are included in the supplied recipe.

Recipe notes & tips

• Warm the tortillas just until flexible so they are less likely to crack as you roll them.
• Keep the chicken pieces small to make the tacos easier to fill evenly.
• Secure each roll with a cocktail stick before it goes into the oil.
• Lower the tacos into the hot oil carefully to reduce splashing.
• Drain the fried tacos on kitchen paper and serve them promptly for the best crunch.

Variations

• Add avocado sauce: Serve with a creamy avocado sauce on the side, as suggested in the description.
• Add salsa: Offer a fresh salsa alongside the tacos for a bright contrast.
• Add lime: Serve with lime wedges for squeezing over the filling.
• Add herbs: Scatter chopped coriander over the tacos just before serving.
• Change the filling: Use another cooked, shredded meat in place of the chicken.

Common mistakes to avoid

• Cold tortillas: They can crack when rolled; warm them briefly until pliable.
• Overfilling: Too much chicken makes the rolls hard to close; use a small amount in each tortilla.
• Loose rolls: They may open during frying; roll tightly and secure with a cocktail stick.
• Oil not hot enough: The tacos may absorb more oil before crisping; wait until the oil is properly hot.
• Skipping the draining: Excess oil can leave the shells greasy; rest them on kitchen paper after frying.

How to store

For the best texture, eat the tacos straight after frying. If needed, refrigerate leftovers in a sealed container for up to 3 days and reheat in an oven or air fryer until hot and crisp; they may soften in storage.

Frequently asked questions