Traditional Crispy Chicken Tacos Recipe

“Yesterday I really wanted tacos. Today, I’m eating tacos. Follow your dreams.” – Borracha Mexican Cantina.

Tacos are one of the most representative dishes of the Mexican Culture.

But in the USA, the mix with the TEX-MEX food has created the impression that all the tacos are made with a hard corn shelf and that it always has “Mexican Cheese” on it.

The reality it’s something different and there are too many ways and options to make tacos.

Today I want to share a traditional recipe that I learned from my mom and that it’s not only easy to make but also it’s good for everyone!


  • Chicken breast (about 2 lbs).
  • 2 tbsp of Minced garlic.
  • 1/2 small white onion.
  • Salt.
  • Corn tortillas.
  • Cooking oil.
  • Sour cream.
  • Queso Fresco.
  • Shredded lettuce.
  • Avocado.


  1. First, you need to cook the chicken to put in a pot the raw chicken, garlic, onion, and salt up to taste and enough water to cover the chicken.
  2. Boil the chicken for about 40 minutes.
  3. Once the chicken is fully cooked, let it cool down in a bowl.
  4. Shred the chicken.
  5. Start warming up your tortillas so you can roll them.
  6. In a separate pan, pour some of the cooking oil and turn the heat up to medium.
  7. On the tortillas put some of the chicken and roll it.
  8. Keep doing it until you run out of chicken.
  9. Once the oil it’s hot enough, star frying the rolled tacos carefully (hot oil can be dangerous).
  10. Fry the tacos for about 2 minutes or until they turn gold.
  11. Set the tacos aside on a paper towel if you want to remove excess of oil.
  12. Serve the tacos on a plate and garnish with the lettuce, sour cream, avocado, and queso fresco up to taste.
Crispy Chicken Tacos
Crispy Chicken Tacos


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