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Fried Chicken Tacos

Servings 30 tacos


  • Coconut, Vegetable or Canola Oil
  • Shredded Mexican Chicken  (Get the recipe HERE)
  • 30 Yellow Corn Tortillas
  • 2 c Shredded Cheese (we use Colby Jack)


  • Heat about 1/2 inch of your desired oil in a frying pan on medium/medium high heat. 
  • Strain the juice from your chicken mixture.
  • Heat 2-3 tortillas at a time in the microwave, wrapped in paper towels for about 15 seconds. 
  • Place a small amount of chicken down the center of each heated tortilla, then fold in half. 
  • Carefully lay each taco into the hot oil, using tongs to hold the taco in place until it keeps it’s shape, about 3 seconds or so. 
  •  Let the taco brown for 2-3 minutes and then turn over to brown the opposite side.
  • Pick up the taco vertically to allow oil to drip out before placing taco onto paper towels to continue soaking up any excess oil. 
  • Open taco up while still hot and sprinkle shredded cheese over top of the chicken.
  • Finish each taco with your preferred toppings!