Ingredients
Scale
- 3 cups shredded chicken (rotisserie or leftover)
- 12 small corn tortillas
- 2 tablespoons vegetable oil or avocado oil
- 1 tablespoon taco seasoning (chili powder, cumin, garlic powder, onion powder)
- 1/4 cup chicken broth or water
- 1 tablespoon fresh lime juice
- 1 cup shredded Monterey Jack or Oaxaca cheese
- 1/2 cup finely chopped white onion
- 1/2 cup fresh cilantro, chopped
- Optional toppings: Salsa verde, sliced radishes, or sour cream
Instructions
- Step 1: Preparation
Start by shredding your chicken into fine pieces if you have not already done so. In a small bowl, mix your taco seasoning with the chicken broth and lime juice to create a concentrated flavor slurry. Finely dice your white onion and chop the fresh cilantro so they are ready for the final assembly. Set your corn tortillas aside and ensure they are at room temperature to prevent cracking. - Step 2: Cooking
Heat a large non-stick or cast-iron skillet over medium-high heat and add one tablespoon of oil. Toss the shredded chicken into the hot pan, spreading it out in an even layer. Pour the seasoning mixture over the chicken and let it sear undisturbed for 3-4 minutes until the bottom starts to get crispy and dark. Stir the chicken to distribute the crispiness and cook for another 2 minutes. Move the chicken to one side of the pan or a plate. Add a tiny bit more oil to the pan and place the tortillas down, topping each with a sprinkle of cheese and a portion of the crispy chicken. Fold them in half and press down with a spatula, cooking for 1-2 minutes per side until the tortilla is golden and the cheese is melted. - Step 3: Plating
Remove the tacos from the heat and immediately open them slightly to tuck in the raw diced onions and fresh cilantro. Serve three tacos per plate while they are still piping hot and the shells are at peak crispiness. Garnish with an extra squeeze of lime and your favorite hot sauce or salsa verde for a kick of acidity that cuts through the savory chicken.
- Cook Time: 20 minutes