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Crispy Chicken Tacos

Crispy Chicken Tacos

Prep Time:
15 mins
Cook Time:
15 mins
Servings:
2

Flavors Used:

Mild Tac-O

My friends, if you’ve never fried a flour tortilla for a taco, you’ve got to try this Crispy Chicken Taco! We’re simmering chicken tenders with cilantro, green onion, and Dan-O’s Tac-O Seasoning Packet- Mild to pack that chicken with flavor from the start. Then we load it into a big flour tortilla and fry it until golden and crispy. Here’s the tip: keep the oil over medium-high heat. You want it hot enough to crisp the tortilla quickly, but not so hot that it burns before it gets crunchy. It’s crunchy, loaded, and seriously Dan-Good!

Ingredients

  • 1 packet Dan-O’s Tac-O Seasoning Packet- Mild, divided
  • 1 lb chicken tenders
  • 2 cups chicken stock
  • ¼–⅓ bunch fresh cilantro
  • 1 small bunch green onions, roughly chopped
  • ½ cup cooking oil, or as needed to cover the bottom of the skillet
  • 2 large burrito-size flour tortillas
  • ¼ cup sour cream
  • 1 cups shredded lettuce
  • 1 fresh jalapeño, thinly sliced
  • 1 medium tomato, diced
  • 1 cup shredded cheese
  • ¼ cup taco sauce

Preparation Instructions

  1. Cook the Chicken: Add the chicken tenders and chicken stock to a medium pot. Add the cilantro and green onions, then sprinkle in about ¼ of the Dan-O’s Tac-O Seasoning Packet- Mild. Bring the mixture to a boil and cook for about 10 minutes, or until the chicken is fully cooked.
  2. Cool and Shred the Chicken: Remove the cooked chicken tenders from the pot and set them aside until cool enough to handle. Pull the chicken apart into small, bite-size shredded pieces.
  3. Season the Shredded Chicken: Place the shredded chicken in a bowl and add the remaining Dan-O’s Tac-O Seasoning Packet- Mild. Toss until the chicken is evenly coated with the seasoning.
  4. Heat the Oil: Add the cooking oil to a large skillet, using enough to cover the bottom of the pan. Heat over medium-high heat.
  5. Fry the Flour Tortillas: Carefully place one flour tortilla into the hot oil. As the tortilla begins to puff, use tongs to gently press down the air pockets so it stays relatively flat instead of ballooning. After about 10 seconds, flip the tortilla and continue pressing down any bubbles that form. Flip as needed and fry for no more than about 1 minute total, or until golden and crispy. Remove from the skillet and repeat with the second tortilla.
  6. Build the Chicken Tacos: Divide the seasoned shredded chicken between the crispy flour tortillas. Top each taco with sour cream, shredded lettuce, sliced jalapeño, diced tomato, shredded cheese, and taco sauce.
  7. Serve: Serve immediately while the flour tortillas are hot and crispy and Yum Yum Get Ya Sum!
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