Crispy Chicken Tacos: Shell Yeah

Soft tacos are great. Crispy tacos are a texture masterpiece.

Crunchy shells. Seasoned ground chicken. Melted cheese. Lettuce, tomato, sour cream. 20 minutes. No deep fryer needed. Just a hot skillet and hungry people.

Ingredients

Serves 4.

• 1 lb ground chicken
• 8 hard taco shells
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup tomato sauce or water
• 1 cup shredded cheddar or Mexican blend cheese

Toppings:

• Shredded lettuce
• Diced tomatoes
• Sour cream
• Hot sauce
• Fresh cilantro
• Lime wedges

Step-by-Step Instructions

Step 1: Cook the Chicken

1. Heat oil in a skillet over medium-high heat. Add onion and cook 3 minutes.
2. Add ground chicken and garlic. Cook 5-7 minutes until browned, breaking it up.
3. Stir in chili powder, cumin, paprika, salt, and pepper. Add tomato sauce. Simmer 2 minutes.

Step 2: Warm the Shells

1. Warm taco shells in oven at 350°F for 3-4 minutes or in a dry skillet.

Step 3: Assemble Tacos

1. Spoon seasoned chicken into each shell.
2. Top with shredded cheese (it melts from the warm chicken).
3. Add lettuce, tomatoes, sour cream, cilantro, and hot sauce.

Step 4: Serve

1. Squeeze lime. Eat immediately. Crunch. Repeat.

Summary

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Yield: 8 tacos

Difficulty: Easy

Storage Notes

Best Fresh:

Assemble right before eating. Soggy shells = sad tacos.

Leftover Chicken:

Store cooked chicken in fridge for 4 days. Reheat and make fresh shells.

Pro Tip:

Double the chicken mixture. Use it for nachos, quesadillas, or burritos later.