Ingredients
Scale
- 8 small flour tortillas (street taco size)
- 3 cups shredded cooked chicken (rotisserie chicken works best)
- 2 cups shredded Mexican blend cheese or sharp cheddar
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil or butter (for the pan)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional toppings: Sour cream, sliced jalapeños, pickled red onions, or avocado
Instructions
- Place your shredded chicken in a medium mixing bowl. Sprinkle the taco seasoning over the meat and toss thoroughly to coat. If the chicken feels a bit dry, add a tiny splash of water or lime juice to help the seasoning stick to the fibers of the meat.
- Lay your tortillas out on a clean work surface. Distribute a generous pinch of shredded cheese onto one half of each tortilla, then top the cheese with a mound of the seasoned shredded chicken. Add another small sprinkle of cheese on top of the chicken to act as “glue.”
- Heat a large non-stick skillet or griddle over medium-high heat and add the olive oil or butter. Place two to three tortillas onto the skillet, chicken-side down (or fold them over first if you prefer a traditional taco shape). Use a heavy spatula or a grill press to firmly “smash” the taco down against the hot surface. Pressing down ensures the cheese melts into the chicken and the tortilla gets incredibly crispy.
- Cook for about 2 to 3 minutes until the cheese is browned and crispy. Carefully flip the taco to crisp up the other side of the tortilla for another 60 seconds. Repeat this process for the remaining tacos.
- Remove the tacos from the pan and immediately open them slightly to stuff with your favorite fresh toppings. Squeeze fresh lime juice over the crispy chicken, sprinkle with cilantro, and serve while piping hot.
- Cook Time: 20 minutes