Crispy Chicken Mini-Tacos

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Salsa:
  • 1 cup finely chopped tomato
  • 1/2 cup finely chopped white onion
  • 1 jalapeno, stemmed and deveined
  • 2 1 tablespoons chopped fresh cilantro leaves
  • Salt and freshly ground black pepper
  • 1 bone-in chicken breast, with skin
  • 2 teaspoons olive oil, plus 2 tablespoons
  • Salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 6 corn tortillas
  • 1/4 cup Mexican crema or sour cream
  • 3 tablespoons shredded iceberg lettuce
  • 3 tablespoons queso fresco or mild feta cheese
Directions
Watch how to make this recipe.
  • Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.

  • Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.

  • In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.

  • To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.

  • Cook's Note: *Before rolling flautas heat up tortillas directly over a gas flame (or dry skillet) to make them nice and pliable.


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    This recipe is featured in:

    Cinco de Mayo