Crispy Chicken Tacos

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Crispy Chicken Tacos

Crispy Chicken Tacos are the perfect combination of crunchy, creamy, and savory. Made with tender shredded chicken cooked in a flavorful blend of taco seasoning and salsa, then mixed with cream cheese and cilantro for an irresistible filling. Stuffed into pan-fried corn tortillas with melted cheese, these tacos are golden, crispy, and delicious in every bite. Ideal for busy weeknights or casual entertaining, this recipe will quickly become a family favorite.

 Prep Time: 20 minutes

 Cook Time: 3 hours (Slow Cooker)

 Servings: 6 (Makes about 12 tacos)

 Calories per Serving: 360 kcal (for 2 tacos)

Ingredients

  • 1 ½ pounds chicken breast
  • 3 tablespoons taco seasoning (or 1 packet store-bought)
  • 1 (16 oz) jar chunky salsa
  • 3 ounces cream cheese, softened
  • ¼ cup fresh cilantro, chopped
  • 12 corn tortillas
  • 3 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Cooking oil, for pan-frying

Instructions

1. Slow Cook the Chicken

Place chicken breasts in your slow cooker. Add taco seasoning and pour the salsa over the top. Cover and cook:

  • On low for 4–5 hours
  • Or on high for 2–3 hours

Chicken is done when tender and easy to shred.

2. Shred and Mix

Once cooked, shred the chicken using two forks directly in the slow cooker. Add the cream cheese and cilantro, then stir until the mixture is smooth and creamy.

3. Crisp the Tortillas

Heat 2–3 tablespoons of oil in a large skillet over medium-high heat. Add a corn tortilla and let it soften and crisp slightly (about 10–15 seconds per side). Add more oil as needed throughout the process.

4. Fill and Fold

On one half of each tortilla, sprinkle:

  • A couple tablespoons of shredded cheese
  • A couple tablespoons of creamy chicken mixture

Fold the tortilla over and gently press it with a spatula.

5. Fry to Perfection

Continue frying the taco for another 30–60 seconds per side, or until both sides are golden brown and crispy. Adjust heat if needed to prevent burning.

6. Keep Warm

Place cooked tacos on a paper towel-lined plate or keep them warm in a 200°F (95°C) oven while you prepare the rest.

7. Serve

Serve hot with your favorite toppings such as:

  • Sour cream
  • Avocado or guacamole
  • Diced tomatoes
  • Jalapeños
  • Extra cilantro or salsa

Stovetop Variation (No Slow Cooker)

If you’re short on time, you can make this on the stovetop:

  1. Dice the chicken breasts into small cubes.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  3. Add the chicken and cook until browned.
  4. Stir in taco seasoning and salsa. Simmer on low for 3–5 minutes.
  5. Add the cream cheese and cilantro. Stir until creamy and well combined.

Storage and Reheating

  • Refrigerator: Store leftover tacos in an airtight container for up to 3–4 days.
  • To Reheat: Use an oven or air fryer to restore crispiness. Avoid microwaving, which may soften the tortillas.

Nutrition (Per 2 Tacos)

  • Calories: 360 kcal
  • Protein: 40g
  • Carbohydrates: 25g
  • Fat: 22g
  • Saturated Fat: 11g
  • Cholesterol: 131mg
  • Sodium: 551mg
  • Fiber: 3g
  • Calcium: 344mg
  • Iron: 1mg

These Crispy Chicken Tacos are everything a taco night should be: easy, cheesy, and packed with bold flavors. Whether slow-cooked or made quickly on the stovetop, they deliver maximum comfort with minimal effort. Perfect for parties, family dinners, or just a fun twist on your taco Tuesday tradition.

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