Crunchy Chicken Tacos

These Crunchy Chicken Tacos are a unique and popular version of tacos, renowned for their delicious flavor and satisfying crunch. Well-seasoned meat is essential to infuse each bite with flavor, while the toppings add an extra layer of magic. For example, this marinade combines chipotle and paprika for a smoky depth, lime for balance, and a blend of spices for complex flavors. Not only do this tacos look amazing, but they’re also a crowd pleaser!

Crunchy Chicken Tacos Texture

Frying the tortilla for these crunchy tacos is essential in order to experience the textures on each bite. For some reason, texture in food always gives us the sense of adding even more flavor, or at least more satisfaction. Whether it adds flavor or not could be debated, but the satisfaction the crunch yields is undeniable. Adding a hard shell to this Crunchy Chicken Tacos recipe allows us to enjoy both texture and flavors.

Hard Shell Tacos

The hard shell for the taco itself can be made from store bought tortillas. I feel making your own taco shells gives you the advantage of choosing better oils to fry with than buying the already fried product. It is very important your tortillas are stale as it prevents them from fluffing up while frying.

Serving Crunchy Chicken Tacos

Serving the tacos is the easiest part of the recipe and it tantalizes our huger with all the aromas. We’ve discussed textures and more, but the presentation of your food is equally vital. Top these scrumptious Crunchy Chicken tacos with lettuce for a subtle burst of freshness, Cotija cheese, Mexican-style cream or sour cream, and Mexican salsa for vibrant flavors. You can accompany them with a refreshing Agua Fresca or the beverage of your choice.

Step by Step Video Tutorial

Below is my easy to follow video tutorial on how to make this Crunchy Chicken tacos. It will teach you every step to make sure your recipe comes out on point. You can also find the video down on the recipe card.

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Crunchy Chicken Tacos

Recipe by Villa Cocina

4.8 from 8 votes

Course: MainCuisine: MexicanDifficulty: Easy

Servings

8

tacos

Prep time

20

minutes

Cooking time

25

minutes

Marinating time

6

hrs

Total time

45

minutes

Hard shell tacos are a version of tacos that’s unique and popular because they are delicious and crunchy texture is so enjoyable.

Cook Mode

Keep the screen of your device on

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 ⬆️

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