Crispy Chicken Mini-Tacos Recipe

Name: Crispy Chicken Mini-Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl.
2
Mix well and season with salt and pepper, to taste.
3
Set aside.
4
Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste.
5
Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes.
6
Remove the chicken from the oven and allow it to cool before shredding.
7
In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan.
8
Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla.
9
Roll up each tortilla like a cigar and secure them with a toothpick.
10
Fry the tacos until golden brown on all sides, turning once, about 4 minutes total.
11
Remove the toothpicks and cut each taco in half.
12
To serve: Top with shredded lettuce and freshly made salsa.
13
Drizzle with Mexican crema and sprinkle with crumbled queso fresco.
14
Cook's Note: *Before rolling flautas heat up tortillas directly over a gas flame (or dry skillet) to make them nice and pliable.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup finely chopped tomato, 1/2 cup finely chopped white onion, 1 jalapeno, stemmed and deveined, 2 1 tablespoons chopped fresh cilantro leaves, and more.

Yes, Crispy Chicken Mini-Tacos falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Chicken Mini-Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions