Crispy Chicken Tacos
Perfect for a weekday dinner, these delicious Crispy Chicken Tacos are amazing!
Crispy Chicken Tacos
Step 1: Chicken
Prepare one batch of Crispy Chicken Bites.
Once transferred to the hot oven to finish cooking, continue prep in Step 2. Don’t forget to set the timer and return to the chicken when it rings.
Step 2: Toppings
Wash and prepare:
Lettuce, shredded
Tomatoes, diced
Assemble:
Cheese, shredded
Flour tortilla (optional: homemade)
Step 3: Assemble Tacos
Heat a non-stick skillet to medium-low. Once hot, drizzle with:
1 tsp oil
Add:
1 flour tortilla
Heat for ~1 minute, flip, and sprinkle with shredded cheese. Fold tortilla in half.
Continue to heat until lightly browned, flip and lightly brown other half.
Remove from skillet, immediately dress:
Sour cream
Salsa
Tomatoes
Lettuce (fill it full!)
Crispy Chicken Bites
Fold and serve immediately.
Brenda’s tips:
Serving size: 4
Mission brand flour tortillas are strongly recommended
Other great toppings to add:
Sour cream
Timesaver tip: cooking for a hungry horde?
Preheat oven 200F
Heat each tortilla and fill with cheese
Transfer to sheet pan in the oven
Repeat until enough tortillas prepped for everyone
Guests can dress taco with desired topping
Tortillas: Tex-Mex style
Brenda’s favorite, simple flour tortilla recipe. Inspired by Homesick Texan.
Brenda has been searching for a good flour tortilla recipe for ages. Her favorite are Mission flour tortillas. Countless searches have failed to produce a decent knock-off recipe until finally she came across this Homesick Texan post who cited The Border Cookbook and introduced Brenda to the recipe she’s been searching for .....
Tortillas: Tex-Mex style
In a large mixing bowl, mix together:
2 cups (10 oz) flour
1 tsp salt
1 1/2 tsp baking powder
2 tsp oil
Stir in:
3/4 cup (6 oz) warmed milk (90-100F)
Knead for 1-2 minutes. Dough should be slightly tacky (i.e. sticky) to allow easier rolling of tortillas.
Divide into equal portions:
8” tortillas (regular size) = divide into 8
10” tortillas (burrito size) = divide into 5
5” tortillas (fajita size) = divide into 20
Place dough balls in a single layer and cover tightly. Let rest ~30 minutes.
Pre-heat cast iron skillet to low side of medium (3.5/10). Using a pastry brush or paper towel, brush very lightly with:
1/2 tsp shortening*
While skillet heats, roll each ball into flat disks, following the HOW TO: Roll Out Pie Crust method:
8 = 8” circle
5 = 10” circle
20 = 5” circle
Cook individually on hot dry skillet. 30-45 seconds/side.
Remove and place in covered dish.
Serve immediately.
Brenda’s tips:
Brenda recommends using your hands to divide dough as cutting with a knife will disrupt the biscuit-like layers in the dough and make it more difficult to roll out.
* oil can be used if shortening is unavailable.
To roll out tortillas, flatten rested dough ball with fingers and place between two square pieces of plastic wrap. Use a rolling pin to press dough into an even circle. Brenda likens rolling tortillas to pie crust.
Brenda simply uses a wide pan with fitted lid to hold the cooked tortillas as she continues cooking. This allows the tortillas to steam slightly and remain supple until use. Leftovers should be stored in an airtight container.
Read the original recipe: HomesickTexan.com
These are great for…
Seal in an airtight bag and they’ll keep in the refrigerator. Rejuvenate in the microwave or on a hot skillet.
Window to B’s Kitchen…
