Tacos Dorados de Pollo are crunchy on the outside, and cheesy and flavorful on the inside. These crispy chicken tacos are made with tender, shredded chicken in a delicious tomato sauce then stuffed into corn tortillas with cheese. The tortillas are then pan-fried until the cheese is gooey and melted and the outside becomes crispy-golden.
I love all kinds of tacos, but there is something particularly special about crunchy, golden tacos. For me, it is the flavor the corn tortilla takes on when it is fried that I find simply irresistible.
Like flautas de pollo, crispy potato tacos, or pork flautas, the crispy exterior gives way to a warm, flavorful interior, and the contrast is "para chuparse los dedos" (finger-licking good).
In today's post, I am sharing an amazing crunchy chicken taco recipe that has all the components for an amazing meal that you will love.
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What are Tacos Dorados?
Tacos dorados literally translates to golden tacos. The name refers to the beautiful, golden color of the tortillas when they are fried.
The tacos can be filled with a variety of ingredients, with some of the most common being potato or ground beef.
Once filled, the tortillas are rolled or folded and then fried until crispy. They are then served with garnishes, like lettuce, tomatoes, sour cream, and salsa, either piled on top of the tacos or placed inside.
Why You'll Love This Recipe
- Crispy Texture: The crispy, fried tortilla is delicious and provides a great crunch.
- Flavorful: The contrast between the crispy exterior, the tender, seasoned chicken and cheese filling, and fresh toppings is absolutely incredible.
- Simple Ingredients: The recipe uses simple, easy-to-find ingredients.
- Budget-Friendly: These golden tacos are relatively inexpensive to make. Plus, they are a great way to use up leftover shredded chicken.
- Versatile: Easily customize with different toppings or salsas.
The Ingredients
- Chicken Breasts: I have included directions on how to make shredded chicken from chicken breasts, however, you can also use leftover chicken or shred a rotisserie chicken.
- Onion and Garlic: These aromatics are used both when cooking the chicken and for the tomato sauce.
- Tomatoes: Roma tomatoes are known for their texture and rich flavor. Select ripe tomatoes that are firm with a little give when squeezed gently for the best tasting sauce.
- Oregano: A small amount of oregano adds an earthy, herbal flavor that complements the tomato sauce and chicken.
- Cheese: Use a white Mexican cheese that melts well such as asadero, Chihuahua, Oaxaca, or Mexican muenster. If you cannot find these, you can use Monterey Jack or mozzarella.
- Corn Tortillas: Use you preferred brand of corn tortillas. Just be sure the tortillas are not labeled "extra soft" since those tend to break easily and don't hold up when fried.
- Oil: You'll use oil to both sauté the cooked chicken and tomato sauce and to fry the tacos. Use a neutral or mild-flavor oil with a high-smoke point. I prefer avocado oil for its high-smoke point and many health benefits.
- Garnishes: Garnish with shredded lettuce, diced tomatoes, sour cream and salsa. Check out more specific ideas under the "How to Serve" section.
- Salt and Pepper
See recipe card for quantities.
Substitutions
I use boneless, skinless chicken breasts because they are easy to cook and shred. However, you can use chicken thighs or even a whole chicken if you prefer.
How to Make Crispy Chicken Tacos
1. Cook Chicken
- Add chicken, onion, garlic and salt to a pot.
- Cover with water and bring to a simmer.
- Shred.
2. Make Tomato Sauce
- Boil tomatoes, onion, and garlic in water until soft.
- Blend vegetables with salt, pepper, and oregano with a little bit of water.
3. Prepare the Filling
- Cook shredded chicken in a pan with a little bit of oil.
- Pour tomato sauce over, cook for a few more minutes. Set aside.
- Shred the cheese.
4. Heat Tortillas
- Heat a comal (griddle or pan) over medium heat.
- Once hot, heat each of the tortillas until soft and pliable. Do not to let them crisp up or they will break when folding.
- You can also heat the tortillas in the microwave in a clean kitchen towel or tortilla warmer for about 1 minute.
4. Assemble Tacos
- Add about 2 tablespoons of chicken and a sprinkle of shredded cheese to each of the tortillas.
- Fold each tortilla in half, creating a half-moon shape.
5. Fry
- Heat about a half-inch of oil on medium heat in a heavy medium sized pan or a cast iron skillet.
- Once the oil is hot, but not smoking, it is time to start frying.
- Using tongs, carefully place 2-3 folded tacos in the oil at a time. Flip them once and allow them to get golden on both sides. This typically takes about 2-3 minutes per side.
6. Drain
- Once they are a light golden color, use tongs to remove them from the oil and place them on a paper towel-lined plate or a wire rack to drain excess oil.
7. Serve
- Serve immediately with your choice of toppings and garnishes.
How to Serve
Serve your tacos de pollo with some garnishes either placed on top of the tacos or carefully open each one and add the garnishes inside.
Ideas for garnishes include shredded lettuce, sliced or diced tomatoes, sliced avocado, sour cream or Mexican crema, or Mexican pickled onions.
Also, top with a spicy salsa such as jalapeño salsa, salsa verde taquera, or serrano salsa.
What to Serve with Fried Chicken Tacos
Serve these tacos with one of these delicious sides for a complete meal:
- Arroz Rojo (Mexican Red Rice)
- Mexican White Rice with Corn
- 4-Ingredient Guacamole Recipe
- Instant Pot Pinto Beans
- Refried Beans
How to Store and Reheat
Serve these immediately after frying for the best texture and flavor. If you have leftovers, place them in an air-tight container in the refrigerator for up to 3 days.
To reheat on the stove, place the tacos on a dry skillet over medium heat. Turn frequently until heated through.
You can also reheat in the oven. Place on a baking rack over a baking sheet. Bake at 425ºF for 5-10 minutes until heated through.
Tips and Variations
- These tacos can also be baked if you prefer. Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease with cooking spray to avoid sticking. Arrange the tacos on the prepared baking sheet in a single layer, being sure they do not touch. Lightly brush or spray them with cooking oil. Bake for 15-20 minutes, or until the tacos are heated through and have become crispy and golden.
- Keep fried tacos warm while frying the rest by placing the completed ones on a baking rack over a baking sheet. Then, place the baking sheet inside of a 200ºF oven.
- If you prefer a dairy-free variation, simply leave out the cheese.
FAQ
Yes, these tacos are gluten-free. Just be sure the corn tortillas are gluten-free and haven't been cross-contaminated.
Yes, you can customize the tacos with other fillings such as ground beef, shredded pork, or potatoes.
Be sure to warm the tortillas before you fry them. This will help make them more pliable and less likely to break.
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
- Blender
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 medium pot and cover ingredients completely with water.
- Bring to a boil, then lower to a simmer.
- Cover and simmer for 10 minutes. Turn off heat and leave the covered pot untouched for another 10 minutes.
- Drain and discard the onion and garlic.
- Use your hands or two forks to shred the chicken.
- Boil the tomatoes, onion, and garlic in water until soft, about 8 minutes.
- Add tomatoes, onion, garlic, salt, pepper, oregano and ¼ cup of water to a belnder. Blend until smooth.
- Heat two tablespoons of oil in a pan.
- Once hot, add shredded chicken. Sauté for about 3 minutes until the chicken gains a light golden color.
- Pour the sauce over the chicken and combine. Cook chicken with the sauce for another 2 minutes. Taste and adjust seasoning if needed. Turn off heat and set aside.
- Heat a comal (griddle) over medium heat. Once hot, warm up each of the tortillas until soft and pliable. Be careful not to let them crisp up or it will not be possible to fold them correctly.
- Add about 2 tablespoons of chicken and a sprinkle of shredded cheese to each of the tortillas. Fold each tortilla in half, creating a half-moon shape.
- When you have used up all of the chicken, heat about a half inch of oil on medium heat in a heavy medium-size pan or a cast-iron skillet.
- Once the oil is hot, but not smoking, it is time to start frying. The oil should be 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.
- Using tongs, carefully place 2-3 folded tacos in the oil at a time. Flip them once and allow them to get golden on both sides. This typically takes about 2-3 minutes per side.
- Once they are a light golden color, use tongs to remove them from the oil and place them on a paper towel-lined plate or a wire rack to drain excess oil.
- Serve immediately with garnishes such as shredded lettuce, diced tomatoes, sour cream and jalapeño salsa. See blog post for more topping ideas and side dishes.
Notes
- Serve your tacos with the garnishes either placed on top of the tacos or carefully open each one and add the garnishes inside.
- Keep fried tacos warm while frying the rest by placing the completed ones on a baking rack over a baking sheet. Then, place the baking sheet inside of a 200ºF oven.
- I use boneless, skinless chicken breasts because they are easy to cook and shred. However, you can use chicken thighs or even a whole chicken if you prefer. You can also use leftover shredded chicken or rotisserie chicken.
- These tacos can also be baked if you prefer. Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease with cooking spray to avoid sticking. Arrange the tacos on the prepared baking sheet in a single layer, being sure they do not touch. Lightly brush or spray them with cooking oil. Bake for 15-20 minutes, or until the tacos are heated through and have become crispy and golden.
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.