CHICKEN ROLLED TACOS / CRISPY TAQUITOS WITH SALSA

shredded chicken

🥗Healthier: lean turkey

💰Cheaper: canned chicken

Turkey is lower in fat, and canned chicken is budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein, and plain yogurt is often cheaper.

Cut the white onion into 4 pieces.

Boil the chicken breasts with the onion, 2 garlic cloves, and pepper in enough water to cover the chicken for about 30 minutes.

In a small pot, boil 5 roma tomatoes in 300ml of water for about 15 minutes until they start to peel.

Drain the tomatoes and let them cool down.

Chop the cilantro and 1/4 of the white onion.

In a blender, add the cooled tomatoes, jalapenos, 3 garlic cloves, 1 tablespoon chicken bullion, 1 teaspoon oregano, and 1/4 cup of water; blend until smooth.

Mix the blended sauce with the chopped cilantro and onion; taste and adjust salt or add more chicken bullion if needed.

Remove the boiled chicken from the pot and let it cool down.

Shred the chicken once cooled.

In a frying pan over medium-high heat, add 1 tablespoon of canola oil, then add the chopped tomatoes and onion; cook for 3 minutes.

Add 1 teaspoon of chicken bullion to the pan and mix.

Add the shredded chicken and 3 tablespoons of the chicken broth; mix and cook for a few minutes until combined.

Warm the corn tortillas in the frying pan for a few seconds until pliable, being careful not to toast them.

Fill each tortilla with the chicken mixture and roll tightly.

Heat oil in the same frying pan over low-medium heat for frying.

Fry the rolled tacos until golden brown, holding them to prevent unrolling.

Repeat the frying process until all tacos are cooked.

Serve the tacos with lettuce, tomatoes, queso cotija, crema, and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens