Crispy Chicken Tacos
Crispy Chicken Tacos
These crispy chicken tacos are basically a set it and forget it recipe. It can be made in the oven or the slow cooker. A jar of salsa, some chicken and water is all you basically need. The only work that is required is to fry up your taco shells before eating. Such a fun and delicious way to eat crispy chicken tacos. Perfect to make ahead too!
There is a full, printable recipe at the end of this post. There is also a Pinterest button on the top right you can use to pin this to your Pinterest page. If you are on Pinterest, you can give me a follow at The Tipsy Housewife. There is information below on the products I use, as well as pictures to help those who need more clarification.
The salsa I like to use is this variety by Goya Foods. I love this Goya Pico De Gallo. This is a little more than the amount I call for in the written recipe. That is ok. A little more will just make it a little juicier. I like to use the pico de gallo because I like some chunkiness to this dish but I do not like huge chunks. The flavor of this is also delicious.
This is the adobo seasoning I get that is by the same brand as the salsa. It is Goya Adobo with Pepper. This is an all purpose seasoning that I can find most anywhere at grocery store chains or Walmart. You can use any all purpose seasoning and add s squeeze of lime if you choose too. This is more of a garlic, onion and tangy flavor that I love. I also use this on my Grilled Steak tacos Marinade.
- 2 lbs of chicken breast, if available, buy the chicken cut for stir fry so it shreds easily. (strips)
- 16 ounces (or so) of a chunky salsa
- 8 ounces of water
- All purpose seasoning like Goya Adobo (pictured in post)
- 12 corn tortillas
- 2 to 3 cups of chihuahua cheese or jack cheese or cheddar
- sour cream
- any toppings you like such as lettuce, tomatoes and onions or cilantro
- 2 tablespoons of cooking oil of your choice (I still use vegetable oil because I love chemicals, you can use any oil)
- In a covered roasting dish, add your chicken, season wth the seasoning salt, add your salsa and water. Give it a good stir. Cover. Bake for 90 minutes to 2 hours at 325 degrees. You can also cover a casserole with foil. Or add this to a slow cooker and cook on low 6 hours.
- When the chicken is done cooking, leave it covered and let it rest with no heat on it for 20 minutes. This is so the juices saok back up into the chicken.
- In a skillet, add a little oil at a time and brush it around the pan, heat your toxic oil or your non toxic oil until it is hot but not smoking.
- Add your tortillas, as many as you can fit in the pan, laying flat. LEt the one side get crispy. Flip. Add some cheese to the tortilla, and then the chicken, let this melt a little it. Fold the shell over and continue to let crisp up, flipping once or twice until both sides are crispy.
- Remove and let sit on a plate with some paper towels. Repeat the process until all your tacos are fried up.
- You can keep these warm in the oven on very low.
- You can also make these ahead of time and reheat in an airfryer.
- Tip, when I add the chicken I use a slotted spoon so there are not alot of juices inside the shell. You can serve the juices on the side to dip the tacos into.
- Serve with your favorite toppings.