Mexican · Dinner
Crispy Chicken Rolled Tacos (High-Protein)
Corn tortillas rolled tight around shredded chicken thigh and cottage cheese, deep-fried until the shells blister and crackle, then piled with shredded lettuce, tomato, and cotija. Extra cottage cheese folded into the filling pushes protein well past a standard rolled taco without changing the flavor profile.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
735Calories
52.6gProtein
41.8gFat
42.1gCarbs
3.9gSugar
5.8gFiber
1180mgSodium
215mgChol
10.9gSat Fat
780mgPotassium
330mgCalcium
3.2mgIron
0.9mcgVitamin B12
9.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mix shredded chicken thigh with cottage cheese, garlic, cumin, chili powder, smoked paprika, and salt until evenly combined and mixture holds together when pressed.
2
Build
Warm each corn tortilla in a dry skillet over medium heat for 20 seconds per side until pliable and no longer cracking.
3
Wrap
Spoon filling in a line down each tortilla center and roll tightly into a cylinder, securing with a toothpick.
4
Fry
Heat vegetable oil in a small deep skillet to 350°F over medium-high heat; fry rolled tacos in single layer 3 to 4 minutes, turning occasionally, until deep golden and crisp.
5
Plate
Remove toothpicks, arrange tacos over lettuce and tomato, scatter cotija on top, add sour cream dollop, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken thigh
- 150g150g full-fat cottage cheese
- 88 corn tortillas (12-inch)
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 2 cup480ml vegetable oil, for frying
- 60g60g shredded lettuce
- 90g90g tomato
- 56g56g cotija cheese
- 60g60g sour cream
- 22 lime wedge
