How to make The BEST Easy Mexican Crispy Chicken Tacos Recipe | Views Cantina "Ranch Water 2

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

queso fresco

🥗Healthier: feta cheese

💰Cheaper: ricotta cheese

Feta provides a similar tangy flavor at a lower cost.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper provides sweetness without the heat.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumbers

Mashed peas mimic creaminess with lower cost.

Shred the rotisserie chicken from H-E-B.

Add a little pepper to the shredded chicken for seasoning.

Warm up corn tortillas in a pan for 10 seconds on each side to prevent them from falling apart when filled.

Add oil to the pan until it covers the bottom for frying the tacos.

Fill the warmed corn tortilla with shredded chicken, squeezing it to keep it in place.

Place the filled taco into the hot oil, ensuring to place it down and away from you.

Once all tacos are in the oil, flip them quickly as they are thin and cook fast.

Place the cooked tacos on a rack to let the oil drip off, avoiding moisture absorption from paper towels.

Add green salsa, sour cream, avocado, guacamole, salsa, lettuce, cotija cheese, thinly sliced red radish, and pickled purple onions to the tacos.

Cooking Techniques

Equipment Needed

Spice Level: