Mexican · Dinner
Crispy Chicken Rolled Tacos
Shredded chicken thighs seasoned with cumin, garlic, chili powder and lime are rolled tight in corn tortillas and fried until the shells blister and crackle. Served over shredded lettuce with crumbled cotija, avocado, and Mexican crema, these tacos pair a crunchy shell against tender, well-seasoned filling.
$4
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
33.6gFat
38.9gCarbs
3.2gSugar
6.8gFiber
890mgSodium
168mgChol
9.1gSat Fat
760mgPotassium
210mgCalcium
3.4mgIron
0.6mcgVitamin B12
8.5mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
spice-route
all-time-classics
Instructions
1
Prep
Toss shredded chicken thigh with garlic, cumin, chili powder, lime juice and salt until evenly coated.
2
Warm
Lay corn tortillas between damp paper towels and microwave 30 seconds until pliable.
3
Build
Spoon seasoned chicken along the center of each tortilla and roll tightly into a cigar, securing with a toothpick.
4
Fry
Heat vegetable oil in a skillet over medium-high heat until shimmering, then fry rolled tacos seam-side down 3 minutes per side until deep golden and crisp.
5
Plate
Scatter lettuce on a plate, arrange crispy tacos on top, then finish with cotija, avocado, crema and salsa.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g chicken thigh
- 88 corn tortillas (12-inch)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp lime juice
- 1/2 cup120ml vegetable oil, for frying
- 50g50g lettuce
- 56g56g cotija cheese
- 11 avocado
- 60g60g Mexican crema or sour cream
- 30g30g salsa
- 1/2 tsp1/2 tsp salt
