Tacos Dorados de Pollo (Crispy Chicken Tacos), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Tacos Dorados de Pollo (Crispy Chicken Tacos)

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
These delicious authenthic tacos dorados de pollo, crispy chicken tacos, are easy to prepare and a crowd-pleaser! Prepare them fast by picking up a store-bought roasted chicken at your grocer's deli tonight.

Tacos Dorados de Pollo, crispy chicken tacos, are still one of my favorites when I am craving Mexican food. It's one of those go-to meals that pleases the most fussy eater in the bunch. If you don't have time to cook chicken, no worries. Just stop by your local market and pick up a tasty roasted chicken from the deli. And don't forget all of the fresh toppings and salsa! My family will request this meal of tacos dorados a few times a week. I feel good preparing meals that are quick and healthier than some of the restaurant versions of chicken tacos out there.

Ingredients

  • pounds shredded chicken previously cooked
  • 8-10 corn tortillas
  • 1/3-1/2 cup grapeseed oil or olive oil
  • 4 cups lettuce shredded and washed
  • 2 Roma tomatoes sliced thin into half-moons
  • 1/3 cup red onion sliced thin
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese or queso fresco crumbled fine
  • 2 cups diced potatoes previously fried until crispy
  • 1 avocado sliced or diced
  • 1-2 limes sliced into wedges
  • 1 cup Your favorite salsa

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Directions

  1. Brush tortillas with oil on one side. Set aside.
  2. Preheat a griddle or skillet to medium heat for 3-4 minutes. Add 2-3 tortillas, oil side down, onto hot surface and heat for 25 seconds.
  3. Add 2 tablespoons of shredded chicken to one half of each tortilla. Fold over to form the taco. Continue cooking, adding a little more oil to make the tortilla shell extra crispy. Remove from pan. Keep tacos and potatoes warm in a low-temperature oven until you are done.
  4. To plate, add 2 tacos per plate. Top with lettuce, tomatoes, onions, cheese and potatoes. Serve the crema, avocado, salsa and lime on the side.To plate, add 2 tacos per plate. Top with lettuce, tomatoes, onions, cheese and potatoes. Serve the crema, avocado, salsa and lime on the side.

Chef Notes

If you prefer to cook your own chicken, try combining boneless chicken breast with boneless chicken thighs. Cover with water, add 1 sliced carrot, celery, onion, garlic clove and salt to taste. Cook at a low simmer for 40 to 50 minutes. Let cool in broth before shredding.

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