Soft tacos are great. Crispy tacos are a texture masterpiece.
Crunchy shells. Seasoned ground chicken. Melted cheese. Lettuce, tomato, sour cream. 20 minutes. No deep fryer needed. Just a hot skillet and hungry people.
Cook the Chicken
Heat oil in a skillet over medium-high heat. Add onion and cook 3 minutes.
Add ground chicken and garlic. Cook 5-7 minutes until browned, breaking it up.
Stir in chili powder, cumin, paprika, salt, and pepper. Add tomato sauce. Simmer 2 minutes.
Warm the Shells
Warm taco shells in oven at 350°F for 3-4 minutes or in a dry skillet.
Assemble Tacos
Spoon seasoned chicken into each shell.
Top with shredded cheese (it melts from the warm chicken).
Add lettuce, tomatoes, sour cream, cilantro, and hot sauce.
Serve
Squeeze lime. Eat immediately. Crunch. Repeat.
Summary
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Yield: 8 tacos
Difficulty: Easy
Storage Notes
Best Fresh:
Assemble right before eating. Soggy shells = sad tacos.
Leftover Chicken:
Store cooked chicken in fridge for 4 days. Reheat and make fresh shells.
Pro Tip:
- Double the chicken mixture. Use it for nachos, quesadillas, or burritos later.
