Puffy Chicken Tacos

Loaded seasoned chicken tacos on a puffy fried tortilla. A fun and spicy way to change up taco night!

Loaded seasoned chicken tacos on a puffy fried tortilla. Recipe by @bakedbyrachel

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.

Loaded seasoned chicken tacos on a puffy fried tortilla. Recipe by @bakedbyrachel

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!

Loaded seasoned chicken tacos on a puffy fried tortilla. Recipe by @bakedbyrachel

Puffy Chicken Tacos

Loaded seasoned chicken tacos on a puffy fried tortilla. A fun and spicy way to change up taco night!
Course: Main Course
Cuisine: American
Keyword: Dinner
Servings: 2

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

An original recipe from Baked by Rachel

Stay Connected


30 Responses to “Puffy Chicken Tacos”

Leave a Comment