Crispy Chicken Tacos Pan-Fried (Print Version)
# Ingredients:
01 -
1 ½ pounds chicken breast
02 -
3 tablespoons taco seasoning or 1 store-bought packet
03 -
16 ounces chunky salsa
04 -
3 ounces cream cheese
05 -
¼ cup chopped cilantro
06 -
12 corn tortillas
07 -
3 cups shredded cheese
08 -
Cooking oil
# Instructions:
01 -
Place the chicken breast, taco seasoning, and salsa in a slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours.
02 -
Shred the chicken with a fork and add in the cream cheese and chopped cilantro. Mix until creamy and well combined.
03 -
Heat a couple of tablespoons of oil in a skillet over medium-high heat. Add a corn tortilla to the skillet and let it crisp up, then flip it. Repeat, adding oil as needed.
04 -
Add a couple of tablespoons of shredded cheese and a couple of tablespoons of shredded chicken to the tortilla. Fold it over and cook for another 30 seconds or until crispy. Flip and fry the other side until the desired crispiness.
05 -
Place cooked tacos on a paper towel or in an oven preheated to 200°F to keep warm. Repeat with the remaining tortillas until finished.
06 -
Serve the tacos with your favorite toppings.
# Notes:
01 -
Keep cooked tacos in a 200°F oven to serve them all warm together. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or air fryer.
02 -
For stovetop preparation, dice the chicken into small cubes. Heat a tablespoon of olive oil in a large skillet over medium-high heat, add the chicken, and cook until browned. Add taco seasoning and salsa, then simmer over low heat for 3-5 minutes. Add cream cheese and cilantro, stirring until combined.