Crispy Mini Chicken Tacos
These tacos are a fun twist on a chicken taco
Ingredients
For the 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
For the tacos:
- 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
Instructions
- 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 add the vegetable oil until it completely coats the bottom, heat the oil until it starts to shimmer. Scoop 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.
Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!
