Crispy Skillet Chicken Tacos
These crispy skillet chicken tacos have a golden, crunchy shell and perfectly seasoned chicken that stays hot inside. They're pan-fried in a regular skillet - no deep fryer needed - and taste just like the fried tacos you'd get at a taco shop.
Servings: 6 servings
Calories: 323kcal
Equipment
- Large Cast Iron Skillet
Ingredients
- 1 lb chicken breast chopped small
- 2 tablespoons olive oil (to cook chicken)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 18 white corn tortillas
- Vegetable oil for frying (about 1-2 cups, enough for 1/2 inch depth)
- 2 cups shredded cheese Mexican blend or cheddar
- your favorite toppings
Instructions
- Cook the chicken: Add chopped chicken, olive oil, chili powder, cumin, cayenne, salt, and black pepper to a large skillet over medium-high heat. Stir occasionally until the chicken is cooked through and no longer pink, about 7-8 minutes. Transfer chicken to a plate.
- Heat the frying oil: Pour about 1/2 inch of vegetable oil into the same skillet. Heat over medium until the oil shimmers. Test it by dropping in a small piece of tortilla - it should sizzle right away.
- Add cheese and chicken to tortilla: Place one corn tortilla flat in the hot oil. Immediately sprinkle a small handful of shredded cheese on one half, then add about 2 tablespoons of cooked chicken on top of the cheese.
- Fold and fry: Let the tortilla fry for about a minute until the bottom starts browning, then fold it in half with tongs. Keep frying, flipping every 30-45 seconds, until both sides are golden and crispy, about 2-3 minutes total.
- Drain and repeat: Remove the taco and place on paper towels to drain excess oil. Repeat with remaining tortillas and filling. You can fry 3-4 tacos at once if your skillet is large enough.
- Add toppings and serve: Carefully open each crispy taco slightly and fill with pico de gallo or your favorite toppings. Serve immediately while hot.
Notes
- Oil temperature matters: If the oil isn't hot enough, tortillas will absorb grease. If too hot, they'll burn before cheese melts. Medium heat is key.
- Don't overfill: Use only about 2 tablespoons of chicken per taco or they won't seal properly.
- Cheese first: The melted cheese acts like glue and prevents moisture from making tacos soggy.
- White corn tortillas work best: Flour tortillas get doughy instead of crispy.
- Make ahead: Cook chicken up to 2 days ahead. Fry tacos fresh when ready to serve.
- Reheating: Use a dry skillet over medium heat for 2-3 minutes per side. Don't microwave.
Nutrition
Serving: 3tacos | Calories: 323kcal