TacosEasyFree

Crispy Fried Chicken Tacos (Tacos Dorados)

Name: Crispy Fried Chicken Tacos (Tacos Dorados)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cloves Garlic; 150 ml Soured cream; 400 g Chicken breasts; 100 g Cotija or fresh white cheese; 1 Avocado; 16 Corn tortillas

45 min (20 prep + 25 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Corn tortillas filled with shredded chicken, rolled and fried until golden and crispy.

About this recipe

Corn tortillas filled with shredded chicken, rolled and fried until completely golden and crispy. Served with shredded lettuce, soured cream, cheese and salsa.

History & Origin

Tacos dorados are one of the most popular and beloved preparations of Mexican street food. The concept is ingenious: transforming a corn tortilla and a simple filling into something crispy, golden and satisfying through the power of hot oil. They are humble in ingredients and extraordinary in result. Although tacos dorados exist across Mexico under different names - in Sonora and Sinaloa they are called taquitos, in the north simply "fried tacos" - chicken-filled ones are perhaps the most universal version. Shredded chicken, cooked and seasoned with garlic, onion and spices, is the ideal filling: economical, flavoursome and moist enough not to dry out inside during frying. Frying technique is crucial: the oil must be well heated (around 175°C) so the tortilla browns quickly without absorbing excess oil. The perfect result is a completely crispy outer shell, almost like a cereal taco, protecting the juicy chicken inside. In Mexico City and many central states, tacos dorados are eaten both at home and at street stalls that prepare them to order, crowning them with shredded lettuce, soured cream, crumbled cheese and green or red salsa.

Estimated cost

£6.50

Total cost

£1.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

26g

Protein

36g

Carbohydrates

20g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook 400g chicken breasts in salted water with 1/4 onion, 2 garlic cloves and pepper for 20 minutes. Leave to cool and shred finely. Season the shredded chicken with salt, pepper and a pinch of cumin.
💡 Save the leftover stock for a soup.
2
Warm the tortillas on a griddle until soft and pliable. Cold tortillas will crack when rolled.
3
Place 1-2 tablespoons of shredded chicken in the centre of each tortilla, at the near edge. Roll tightly into a tube. Secure with a cocktail stick. Repeat with all tortillas.
💡 Do not overfill or they will break during frying.
4
Heat plenty of vegetable oil (at least 2cm deep) in a pan to 175°C. Fry the tacos in batches of 4-5, seam-side down first, turning so they colour all over, 3-4 minutes total.
💡 Use tongs to turn them safely and easily.
5
Drain on kitchen paper. Remove cocktail sticks. Serve immediately on a bed of shredded lettuce. Accompany with soured cream, crumbled cotija or fresh cheese, green or red salsa and avocado slices.
💡 Eat immediately to enjoy the crunch.