Crispy Chicken Mini-Tacos
Crispy Chicken Mini-Tacos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 47
- Saturated Fat
- 7
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 67
- Sodium
- 551
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 47
- Saturated Fat
- 7
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 67
- Sodium
- 551
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
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
1 bone-in chicken breast, with skin
2 teaspoons olive oil, plus 2 tablespoons
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
Directions
- 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 heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put 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.
Cook’s Note
Before rolling flautas heat up tortillas directly over a gas flame (or dry skillet) to make them nice and pliable.
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