Crispy Mini Chicken Tacos

These tacos are a fun twist on a chicken taco

Crispy Mini Chicken Tacos

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Total Time: 55 minutes
Servings: 4


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


  • 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!

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