Mexican · Dinner
Crispy Chicken Tacos with Salsa
Tacos Dorados de Pollo
Mexican rolled and shallow-fried tacos of shredded chicken in light tomato seasoning, crisped golden in oil and topped with shredded lettuce, crema, queso fresco, and salsa roja.
$
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
28gFat
38gCarbs
4gSugar
4gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Dice 100g white onion and mince 2 garlic cloves. Chop 1 medium tomato (200g) finely. Soak 2 guajillo chiles in hot water 5 minutes, stem and seed. Shred 60g iceberg lettuce. Crumble 60g queso fresco. Cut lime into wedges. Measure all oils and seasonings.
2
Simmer
Divide 440g chicken thigh between 2 saucepans (220g each). To each pan add 0.5 tsp salt, 1 bay leaf, and 1/4 onion with water to cover by 2cm. Bring to a simmer over medium-high heat 5 minutes, reduce to medium-low, poach 12 minutes until opaque and easily shreds. While chicken poaches, blend soaked guajillo chiles with 240g tomato, 2 garlic cloves, and 0.5 tsp salt until smooth. Set salsa aside.
3
Build
Drain chicken and shred finely with two forks. Heat 2 tbsp oil in a large skillet over medium-high heat 1 minute. Add diced onion and minced garlic, cook 2 minutes until softened and fragrant. Stir in chopped tomato, 1 tsp cumin, 0.5 tsp oregano, and 0.5 tsp salt. Cook over medium heat 4 minutes, stirring, until tomato collapses.
4
Wrap
Add shredded chicken to the tomato mixture, toss 1 minute to coat evenly. Warm 6 small corn tortillas in a dry skillet over medium heat 15 seconds per side until pliable. Spoon 1 heaped tbsp filling along the centre of each, roll tightly, and secure with a toothpick.
5
Fry
Heat 120ml oil in a wide skillet over medium-high heat 2 minutes until shimmering. Working in batches if needed to avoid crowding, fry rolled tacos seam-side down 90 seconds, turn and brown 90 seconds more until shells are deep golden and crisp. Drain on a wire rack or paper towel. Remove toothpicks.
6
Plate
Arrange tacos on plates. Top with shredded lettuce, drizzled crema, crumbled queso fresco, and a generous spoon of salsa roja. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 1 tsp fine salt
- 2 bay leaves
- 0.5 white onion
- 2 tbsp neutral oil
- 2 garlic cloves
- 100g (3.5 oz) white onion
- 200g (7.1 oz) tomato
- 240g (8.5 oz) tomato
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 2 guajillo chiles, dried
- 120ml (1/2 cup) neutral oil
- 6 corn tortillas, 6 inch
- 60g (2.1 oz) iceberg lettuce
- 60g (2.1 oz) Mexican crema
- 60g (2.1 oz) queso fresco
- 1 lime