| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 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
- 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
Instructions
- Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
- Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
- In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
- To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 581 |
| Total Fat | 47 g |
| Saturated Fat | 7 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 20 g |
| Cholesterol | 67 mg |
| Sodium | 551 mg |
Reviews
We can’t buy queso fresco up north but did sub the feta.. what an awesome substitute! The recipe is very easy and good… but the substitution idea is a real good game changer for people whom can’t get the queso fresco Thank you- big time!
Delicious Marcela love your style of cooking
delicious! i added 12 lime zest and juice, 2 cloves of garlic to the salsa. mmmmmm
Delicious
great recipe, my mexican husband LOVED them, I made it with a warm corn salad, it was a perfect dinner
This recipe surprised me. It was very good. A bit messy to make, but it looks impressive on a serving platter. I particularly liked the freshly roasted chicken breast. It really made it extra tasty.
Made this for my hubby and he loved it! I added 1 more jalapeño to the Pico cause we love a little more spice.
On the contrary, I have an hispanic friend who uses a family recipe for fried tacos.
Those look more like flautas than tacos although they DO look delicious!
aren’t these tacquitos , as they are made w/ corn tortillas ?
aren’t flautas made w/ flour tortillas ?
when i buy these at a taqueria , they are called tacquitos.