Crunchy Chicken Tacos
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Hard shell tacos are a version of tacos that’s unique and popular because they are delicious and its crunchy texture is so enjoyable. The meat should be well seasoned to impart flavor through each bite and the toppings add an extra touch of magic. For instance; this marinade has chipotle and paprika for smokiness, lime to bring balance and a few spices for complex flavors. These tacos not only look amazing but are a crowd pleaser!
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Crunchy Chicken Tacos
Course: MainCuisine: MexicanDifficulty: Easy8
tacos20
minutes25
minutes6
hrs45
minutesHard shell tacos are a version of tacos that’s unique and popular because they are delicious and crunchy texture is so enjoyable.
Ingredients
2 lbs chicken thighs, boneless & skinless
1/2 large white onion, sliced
1/2 bunch cilantro, chopped
- Marinade
1/2 cup avocado oil
2 TBSP white wine vinegar
Zest of two limes
1/4 cup lime juice
4 ea garlic cloves, pressed/minced
1 tsp chipotle, ground
1 tsp paprika, smoked
1/2 tsp cumin, ground
1 tsp Mexican oregano, dry
1 tsp onion powder
1 tsp white or black pepper
2 tsp salt, kosher
- More items needed…
8 ea Corn Tortillas
Or Almond Flour tortillas (Alternative, Optional)
For pan frying, avocado oil
Zip lock bag, large
- Toppings
Lettuce, shredded
Mexican-style cream or sour cream
Cotija Cheese or queso fresco
Mexican Salsa
Directions
- Marinade: in bowl combine all of the marinade ingredients and whisk to combine.
- Place the onions, cilantro, marinade and chicken inside a zip lock bag. Close it and mix until the marinade is well distributed. Place in the fridge to marinade overnight, or at least 6 hours.
- Taco shells: Line a sheet pan with a rack. Place a large pan over medium heat and add about 1/2 in of oil, enough for pan frying. Carefully slide in a tortilla and fry just until it starts to crisp up but is still pliable. Flip and use tongs to quickly fold in half. Fry each side until golden brown and crispy. Feel free to use tongs to keep the tortilla from closing completely, leave a good gap in between for the filling. When done, transfer on to the prepared baking sheet and allow it to drain any excess oil. Repeat with the remaining tortillas. Set aside until needed.
- Cook the chicken: Place a large pan over medium to medium high heat. When hot add in the chicken. Brown both sides and fully cook it. When ready remove from the heat and allow them to rest for 10 minutes. Dice them into small bite size pieces. Fill each taco shell with the chicken and top with lettuce, Mexican style cream, queso cotija, and a good Mexican salsa. ENJOY!!!
Recipe Video
Notes
- YouTube Short Video Tutorial ⬆️
