Introduction: Crispy Cheesy Chicken Tacos

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About: Estelle Forrest is a wife, mother, business owner and self-taught home cook. She loves to get creative in the kitchen and makes a point of making dinner for her family almost every night of the week. Estelle l…

A delicious and simple chicken taco full of cheesy goodness all in a crispy shell!

Prep Time 10 minutes Cook Time 30 minutes Makes 18 Tacos

Ingredients

  • 2 lbs Chicken Thighs, boneless, skinless
  • 1 qt Chicken Broth
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Chili Powder
  • 18 Fajita-Sized Tortillas
  • 3 cups Cheddar Cheese, shredded
  • Frying Oil, enough for 1 inch deep in pan

Supplies

Sauce Pan

Cutting Board

Knife

Frying Pan

Tongs

Baking Sheet

Paper Towels

Step 1: Cook the Chicken

In a sauce pan over medium-high heat, add chicken, chicken broth, cumin, garlic powder, and chili powder. Let cook for 20 minutes.

Remove chicken from the sauce pan and cut it into bite-sized pieces.

Step 2: Prep the Tacos

Add oil to a frying pan over medium-high heat.

Place a portion of chicken and cheese in the center of the tortilla and fold over, pressing down to help it keep its shape. Repeat with remaining tortillas.
Note: it's best to prep all of the tacos before you start frying. The frying process happens quickly and it's best to have them all ready.

Step 3: Fry the Tacos

Once the oil is hot enough, begin frying the tacos. Start by holding the tortilla with tongs from the top center, so that the bottom folds in free. Start by holding the tortilla in the hot oil for 15 seconds so the shape is created. Then lay flat on each side, cooking for 20 seconds each. Remove to a paper towel-lined baking sheet. Repeat with remaining tacos.

Note: you will want to skim off the collected cheese from the oil every 6 tacos or so.

Step 4: Serve It Up!

Serve with your favorite taco toppings. I added sour cream, Sriracha, and cilantro. And served with my Mexcian Corn Casserole.