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Crispy Chicken Tacos

Crispy chicken tacos filled with creamy shredded chicken, salsa, and cheese, then pan-fried until golden. A fun and delicious taco night recipe!
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Prep Time 10 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 30 minutes
Servings: 12
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1½ lbs boneless skinless chicken breasts
  • 3 tbsp taco seasoning or 1 packet store-bought
  • 1 16 oz jar chunky salsa
  • 3 oz cream cheese softened
  • ¼ cup fresh cilantro chopped
  • 12 corn tortillas
  • 3 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • Cooking oil vegetable, canola, or avocado oil

Method
 

Cook the Chicken
  1. In a slow cooker, combine chicken breasts, taco seasoning, and salsa.
  2. Cook on low 4–5 hours or high 2–3 hours, until tender.
Shred & Mix
  1. Shred chicken directly in the slow cooker with two forks.
  2. Stir in cream cheese and cilantro until smooth and creamy.
Prepare the Tortillas
  1. Heat a thin layer of oil in a skillet over medium-high heat.
  2. Quickly fry tortillas for ~30 seconds per side to soften and begin crisping.
Assemble & Fry Tacos
  1. Add shredded cheese and chicken mixture onto half of each tortilla.
  2. Fold over and gently press.
  3. Fry 30–60 seconds per side until golden and crispy.
Keep Warm & Repeat
  1. Transfer finished tacos to a paper towel-lined plate or a 200°F (95°C) oven to stay warm.
  2. Repeat until all tacos are cooked.
Serve & Enjoy
  1. Top with sour cream, guacamole, salsa, or jalapeños.
  2. Serve hot and crunchy!