Tacos Dorados de Pollo are crispy on the outside and warm, cheesy, and full of flavor on the inside. These crispy chicken tacos are filled with tender shredded chicken simmered in a simple tomato sauce, then folded into corn tortillas with cheese and pan-fried until perfectly golden.
I love all kinds of tacos, but there is something particularly special about tacos dorados. For me, it's the flavor the corn tortilla takes on when it's fried, golden, slightly toasty, and just a little rich.
Like flautas de pollo, tacos de papa, or pork flautas, the crispy exterior gives way to a warm, flavorful filling, and that contrast is what makes them so satisfying, para chuparse los dedos (finger-licking good).
This is one of those recipes that comes together with simple ingredients but delivers so much flavor. It's the kind of meal that feels familiar, comforting, and always worth making.
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What are Tacos Dorados?
Tacos dorados, or "golden tacos," are a traditional Mexican dish made by filling corn tortillas, commonly with chicken, potatoes, or beef, then folding or rolling them and frying until crispy. They're typically served with toppings like shredded lettuce, crema, salsa, and cheese.
Try these other deliciously crispy tacos, Tacos Dorados de Frijoles.
Ingredients & Substitutions
You only need a handful of simple ingredients to make these crispy chicken tacos:
- Cooked, shredded chicken (chicken breast, thighs, or rotisserie)
- Roma tomatoes
- Onion and garlic
- Dried oregano
- Corn tortillas
- Shredded cheese (Oaxaca, Chihuahua, Monterey Jack, or mozzarella)
- Oil for frying
- Salt and pepper
- For serving: shredded lettuce, diced tomatoes, crema or sour cream, and your favorite salsa.
See recipe card for a full list of the ingredients and quantities.
How to Make Crispy Chicken Tacos
1. Cook Chicken: Add chicken, onion, garlic, and salt to a pot. Cover with water, bring to a simmer, and cook until tender. Shred the chicken and set aside.
2. Make Tomato Sauce: Boil tomatoes, onion, and garlic until softened. Blend with oregano, salt, pepper, and a little cooking water until smooth.
3. Prepare the Filling: Heat a bit of oil in a pan, add the shredded chicken, and pour in the tomato sauce. Cook for a few minutes until well combined. Set aside.
4. Heat Tortillas: Heat tortillas on a comal (griddle or pan) or in the microwave until soft and pliable.
4. Assemble Tacos: Add about 2 tablespoons of chicken and a sprinkle of cheese to each tortilla. Fold in half.
5. Fry: Heat about ½ inch of oil over medium heat. Fry the tacos dorados in batches until crispy and golden, about 2-3 minutes per side.
6. Drain and Serve: Transfer to a paper towel-lined plate or rack and serve immediately with your favorite toppings.
How to Serve
Serve warm with toppings like shredded lettuce, tomatoes, crema, avocado, or Mexican Pickled Onions. Add a salsa like Salsa Verde Taquera, Jalapeño Salsa, or Serrano Salsa, or Salsa Cruda for extra flavor.
What to Serve With
Serve with:
- Rice like: Arroz Rojo (Mexican Red Rice), Mexican White Rice with Corn or Arroz con Cilantro
- Gucamole like: 4-Ingredient Guacamole Recipe or Green Chile Guacamole
- Beans like: Instant Pot Pinto Beans or Refried Beans
- Roasted Corn Pico de Gallo
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or in a 425°F oven for 5-10 minutes until warmed through and crispy again.
Special Tips
- Warm the tortillas before filling to prevent cracking when folding
- Don't overcrowd the pan so the tacos fry evenly and get crispy
- Keep tacos warm in the oven: Place finished tacos on a baking rack over a sheet pan and keep them in a 200°F oven while you fry the rest
- Bake instead of fry (optional): Arrange assembled tacos on a baking sheet, lightly brush or spray with oil, and bake at 375°F for 15-20 minutes until crispy and heated through
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Tacos Dorados de Pollo (Crispy Chicken Tacos)
Equipment
- Medium Pot
- Frying pan
Ingredients
Chicken
- 1 pound boneless, skinless chicken breast
- ½ onion
- 2 garlic cloves
- 1 teaspoon salt
Tomato Sauce
- 3 Roma tomatoes
- ¼ piece of onion
- 1 large garlic clove
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ cup water
Tacos
- 12 corn tortillas or more if needed
- ½ cup oil for frying
- 2 cups shredded cheese such as Mexican muenster, Chihuahua, asadero or Oaxaca
Garnishes
- shredded lettuce
- diced tomato
- sour cream
- salsa
Instructions
- Add chicken breasts, onion, garlic, and salt to a medium pot. Cover completely with water.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes. Turn off the heat and let the chicken sit, covered, for another 10 minutes.
- Drain and discard the onion and garlic.
- Shred the chicken using two forks or your hands. Set aside.
- In a separate pot, boil the tomatoes, onion, and garlic in water until softened, about 8 minutes.
- Transfer the tomatoes, onion, and garlic to a blender. Add salt, pepper, oregano, and ¼ cup of the cooking water. Blend until smooth.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the shredded chicken and sauté for about 3 minutes, until lightly heated and slightly golden.
- Pour the tomato sauce over the chicken and stir to combine. Cook for another 2-3 minutes. Taste and adjust salt as needed. Turn off heat and set aside.
- Heat a comal or skillet over medium heat. Warm the tortillas until soft and pliable, being careful not to let them crisp.
- Add about 2 tablespoons of the chicken mixture and a sprinkle of shredded cheese to each tortilla. Fold in half to form tacos.
- Heat about ½ inch of oil in a heavy skillet over medium heat until hot (about 350°F). Use an oil thermometer or throw in a tiny piece of tortilla in the oil. If the oil starts bubbling, then it is ready.
- Carefully place 2-3 tacos into the oil at a time. Fry for 2-3 minutes per side, until crispy and golden.
- Transfer to a paper towel-lined plate or wire rack to drain excess oil.
- Serve immediately with shredded lettuce, diced tomatoes, crema or sour cream, and your favorite salsa. See blog post for more topping ideas and side dishes.
Notes
- Warm tortillas before filling to prevent cracking
- Keep tacos warm while frying the rest by placing them on a rack over a baking sheet in a 200°F oven
- You can use chicken thighs, leftover chicken, or rotisserie chicken instead of chicken breasts
- To bake instead of fry:
Preheat oven to 375°F. Arrange assembled tacos on a baking sheet lined with parchment paper. Lightly brush or spray with oil and bake for 15-20 minutes, until crispy and heated through.
Nutrition
Originally published September 2, 2023. Updated March 2026.
Elena
These were amazing! The chicken and cheese filling was so good and the crispy tortillas were the perfect way to eat these. Thank you!!
Gemma
Hi Elena, thank you! I love them too, the combination is delicious.