Puffy Chicken Tacos
ShareLoaded seasoned chicken tacos on a puffy fried tortilla. A fun and spicy way to change up taco night!
At least once a week we have tacos. It’s an easy and tasty dinner that usually most of the family enjoys. The kids, well… they can be finicky. Everyone is allowed their moment though. Normally it’s a pretty standard and basic spread of taco fixings and a range of shell styles from soft to crunchy and edible bowls.
But, ever since making these fried tacos years ago, nothing has quite compared. I knew I needed an updated version that was even tastier and less messy.
My updated version features seasoned shredded chicken, a variety of favorite toppings from chopped iceberg lettuce to shredded cheese and jalapeños. While the chicken is the absolute star of this dish (meaning no ifs ands or butts… you cannot skip the steps for that or you’ll be lacking some serious flavor in your tacos), the base of the taco is just as important! A flour tortilla, fried until golden and puffy. Eat it folded, sliced or as is. Just be sure to make it and enjoy!
And as weird as this may sound, these taste as scrumptious cold as they are warm! I was pretty stuffed after one, so I put the leftovers in the fridge for later. So good! Leftover for tacos anyone? :)
Be sure to add these to your taco night or Cinco de Mayo plans! You’ll be glad you did!
Puffy Chicken Tacos
Ingredients
- 1 chicken breast trimmed of fat
- 1 1/2-2 C chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 3/4 tsp salt
- 4 : 8-inch flour tortillas
- Vegetable oil
- Lettuce chopped
- Cherry tomatoes
- Monterey Jack cheese shredded
- Sour cream
- Jalapeños
Other topping options:
- Corn
- Guacamole
- Lime juice
- Avocado
- Tortilla strips
- Black beans
Instructions
- In a small saucepan over medium heat, place 1 whole boneless chicken breast. Add seasonings and chicken broth to cover the chicken breast. Cook for 10-15 minutes, flipping the chicken and continuing to cook until chicken is cooked through and no longer pink. Remove from saucepan, shred with forks and return to pan. Continue cooking, reducing head to medium-low until chicken broth has cooked off. Transfer shredded chicken to a clean bowl. Set aside.
- Pour vegetable oil to a depth of 1/2-inch in a medium skillet, heating over medium heat until hot. Frying one tortilla at a time, cook each side for 30 seconds or until lightly browned. Repeat with additional tortillas.
- In a medium bowl, combine all desired topping ingredients. Divide chicken mixture between fried tortillas. Fold or slice, enjoying immediately or chilled and enjoyed at a later time.
Notes
These tacos are looking so delicious!
Thank you! :)
Those look amazing!! I love the taco shells- so good :-D
Thanks Chloe!
Oh my gosh! YES!!! I could eat quite a few of these I think…with a side of margarita!
Absolutely with a margarita ;)
Mmm! Your chicken tacos look delish, Rachel!
Thanks Stacy!
I had no idea they got puffy when fried, yummy!
Seriously there’s no going back now ;)
These look amazing! Love that puffy crispy shell. Plus that chicken looks delicious!
Thanks so much! :)
Yummmm! These look so good. I’m loving this variation.
Thanks Amanda!
I’m from San Antonio where puffy tacos are a religion! These look amazing!
Thanks Marie!
Making tacos for dinner tomorrow night, but now I want your version!! These look so delicious, especially that puffy tortilla! Pinned :)
Thanks Rachel! You should give them a try! :)
Mmmmm, Puffy. I love this recipe! One because of the shredded chicken and two the amazing puffy tortilla. My favorite part of tortillas are the little bubbly air pockets and now I can fry them up so they are even bigger air pockets! Pinned!
Those air pockets are the best! :)
AHHHHH These are my FAVE tacos. Puffy tacos are the best! We make make Mexican food often in my house and tacos are often what we make. I am totally making your recipe soon, with lots of guac and margs of course!
Thanks Shanna! I hope you enjoy them :)
It’s never a bad time for a taco!
Agreed!
I could totally eat these cold too! We have tacos once a week as well, but never with tortillas like this, so I will have to try them. Thanks so much!
It sounds weird, but they really are just as amazing cold! :)
I made these last night for my cinco de mayo dinner, and they were outstanding! Thanks so much for sharing, they have become a fast favorite with my fiance!
So glad to hear you enjoyed them! :)
Saw this on G+ and had to come over for a look. Thank you for this recipe. I had Indian Tacos for the first time last Summer and thought the task at home would be too much. Pinned.
I hope you enjoy them! :)