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CRISPY CHICKEN TACOS

Crispy Chicken Tacos
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Crispy Chicken Tacos recipe: Ultimate flavor, easy preparation.

Ingredients

Scale
  • 2 large chicken breasts
  • 8-12 corn tortillas
  • 2-3 tablespoons olive oil (for cooking chicken and frying shells)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon salt (for chicken, plus more to taste)
  • 0.25 teaspoon black pepper
  • 0.5 cup chicken broth
  • 1 cup full-fat sour cream or Mexican crema
  • Juice of 1 fresh lime (about 2 tablespoons)
  • 2 tablespoons finely chopped fresh cilantro
  • Small pinch minced garlic (optional, for crema)

Instructions

  • Pat two large chicken breasts dry with paper towels. In a medium bowl, combine one tablespoon of chili powder, one teaspoon of cumin, one teaspoon of paprika, half a teaspoon of garlic powder, half a teaspoon of onion powder, half a teaspoon of dried oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper. Rub this spice blend generously all over the chicken breasts, ensuring they are fully coated. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken breasts and sear for 3-4 minutes per side until beautifully golden brown. Reduce the heat to medium-low, pour in half a cup of chicken broth, and cover the skillet. Let the chicken simmer for 15-20 minutes, or until it’s cooked through and easily shreds with two forks. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet, let it rest for 5 minutes, then shred it finely using two forks. Set aside, keeping warm.
  • Heat about half an inch of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be hot enough to sizzle when a drop of water is added, but not smoking. Gently dip each corn tortilla, one at a time, into the hot oil for about 10-15 seconds per side, just until it softens and becomes pliable but not yet crispy. Using tongs, carefully fold the softened tortilla in half and hold it gently against the side of the pan to create a taco shape. Fry for another 1-2 minutes per side, pressing lightly with the tongs, until it turns golden brown and wonderfully crispy. Cook 2-3 at a time to maintain oil temperature. Place the crispy taco shells on a wire rack lined with paper towels to drain any excess oil. Repeat with all tortillas.
  • In a small bowl, combine one cup of full-fat sour cream or Mexican crema, the juice of one fresh lime (about two tablespoons), two tablespoons of finely chopped fresh cilantro, and a tiny pinch of minced garlic (optional). Stir everything together until smooth and well-blended. Taste and adjust seasoning with a pinch of salt.
  • Take each freshly crisped corn tortilla shell and generously fill it with the warm, shredded chicken. Drizzle a generous amount of your freshly made lime crema over the chicken. Garnish with a sprinkle of extra fresh cilantro, a dash of your favorite hot sauce, or a thin slice of fresh avocado, if desired.

Notes

These Crispy Chicken Tacos are an absolute game-changer, transforming ordinary weeknight meals into a fiesta of flavor and texture. Imagine perfectly seasoned, tender chicken nestled inside a golden, unbelievably crunchy taco shell, all brought together with a vibrant, zesty crema. Every bite offers a delightful explosion – the shattering crispness of the shell yielding to the succulent, juicy chicken, complemented by the cool, tangy creaminess of the lime crema. This isn’t just a taco; it’s an experience, promising a symphony of culinary joy that will have everyone reaching for seconds.

Find it online: https://homecookstudio.com/crispy-chicken-tacos-ultimate-recipe/