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
- Heat oil in a skillet over medium-high heat. Add onion and cook 3 minutes.
- Add ground chicken and garlic. Cook 5-7 minutes until browned, breaking it up.
- Stir in chili powder, cumin, paprika, salt, and pepper. Add tomato sauce. Simmer 2 minutes.
Step 2: Warm the Shells
- Warm taco shells in oven at 350°F for 3-4 minutes or in a dry skillet.
Step 3: Assemble Tacos
- Spoon seasoned chicken into each shell.
- Top with shredded cheese (it melts from the warm chicken).
- Add lettuce, tomatoes, sour cream, cilantro, and hot sauce.
Step 4: Serve
- 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.
