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Crispy Shredded Chicken Tacos (Pan Fried)

These crispy pan-fried chicken tacos will become your go-to Taco Tuesday recipe! Quick, delicious and versatile, you’ll never make chicken tacos any other way after trying this easy recipe! Use roast chicken or leftovers!

Crispy Chicken Tacos on a white plate with grated cabbage and lime wedges.

I’m really excited about this post.

I’m so in love with crispy tacos. Not the crispy tacos made from the shells you buy at the store, but from corn tortillas. 

In a nutshell, you fry the tacos (with the filling already inside) in a little oil until they’re crispy. If you’re a Pioneer Woman fan, you may have noticed the chicken taco recipe she recently posted to her cooking site. These ones are similar but much easier, I think.

I made tacos for the first time like this a couple years ago when I discovered the Crispy Black Bean Tacos from a Bon Appetit mag, but never played around with fillings. That vegetarian version has graced our table many, many times.

Crispy chicken tacos on a plate.

There’s another reason why I’m excited for this post. This first variation was actually a collaboration between myself and a real-life friend (Mindy) who lives 600 miles away. Mindy, who runs the book review blog Reading for Sanity, emailed me one day and told me that she’d used my taco seasoning to make some pretty wicked chicken tacos. . .

Since I had planned on roasting a chicken in the next week or two, I tucked away the idea until I had some leftovers. Because I love to add my own spin on things, I added a variation of Southwestern Cabbage Slaw (which tops pretty much every taco I make), used cotija cheese (that’s what I had), and fried them in a little oil.

Uh yeah… any other recipe I find that calls for leftover shredded chicken better have a lot of potential because if not, that chicken will turn into a taco every time.

Side view of crispy chicken tacos on a plate with cabbage slaw and lime.

Crispy Taco Ingredients

Crispy Chicken taco ingredients in bowls.

How to make homemade crispy tacos

  1. In a skillet over medium heat, add the chicken, taco seasoning, and 1/4 cup of water. 
  2. Bring to a simmer and let it cook until the sauce thickens. Remove from heat and stir in the cilantro. 
  3. In another large skillet, heat the oil on medium-high heat.
  4. Add a couple of tortillas to the oil. Wait 10-15 seconds, then flip them over.
  5. Place some of the chicken mixture down the center of the tortillas. Using tongs, fold the tortillas in half and press for a few seconds. The tortilla should start to hold its shape.
  6. Cook for 2-3 minutes, then flip them over to the other side to cook. Both sides should have golden brown spots and the tortilla should be somewhat crisp. 
  7. Repeat with remaining tortillas and filling.
Crispy Chicken tacos cooking in a pan.

SaveSaveSaveSaveTips

  • If you can get your hands on a tortilla press, making your own tortillas will be worth the effort! You can make them without the press, but they will have the “handmade” thickness and shape to them.
  • If you don’t have taco seasoning, you can always use salsa! (Just omit the water as salsas are more watery already)

Flavor Variations

Roasted Tomatillo-Chipotle Salsa

Simple Homemade Salsa Verde

Smoky Grilled Salsa

Grilled Pineapple and Jalapeno Salsa

Grilled Pineapple Salsa

Crispy chicken tacos with lime wedges on a plate.

Serving Suggestions

 Southwestern Cabbage Slaw – This tops almost every taco I make

Roasted Jalapeno Ranch (Paleo)

Cilantro Pesto

The Best Guacamole

Homemade Pico de Gallo

Whole30 Enchilada Sauce


If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Crispy Shredded Chicken Tacos

Crispy Shredded Chicken Tacos

Yield: Serves 6-8

Taking the time to pan fry these tacos is time well spent. We love whipping this up on a lazy Saturday and no other taco can compare!

Ingredients

  • 3 1/2 - 4 cups cooked, shredded chicken (about half of a 4 lb roast chicken)
  • 2-3 Tablespoons taco seasoning, to taste
  • 1/4 cup chopped fresh cilantro
  • 20-24 corn tortillas
  • about 1/4 cup oil, for frying + more if necessary

Instructions

  1. In a medium skillet over medium heat, add the chicken, taco seasoning, and 1/4 cup of water.
  2. Bring to a simmer and let it cook until the sauce thickens and the mixture isn't so watery, about 5 minutes or so. Remove from heat and stir in the cilantro.
  3. Place a few paper towels on a plate and set it next to the stove. In another large skillet, heat the oil medium-high heat. It should "shimmer" and bubble quite a bit if you stick a wooden spoon in it.
  4. Add a couple of corn tortillas the oil. Wait 10-15 seconds, then flip them over. Place some of the chicken mixture down the center of the tortillas (about 2-3 T, depending on the size of your tortillas). Using tongs, fold the tortillas in half and press for a few seconds. The tortilla should start to hold its shape. Cook for 2-3 minutes, then flip them over to the other side to cook for another 2-3 minutes. Both sides should have golden brown spots and the tortilla should be somewhat crisp.
  5. Transfer to the plate lined with paper towels. Cover or place in a warm oven to keep them warm.
  6. Repeat with remaining tortillas and filling, adding more oil if the tortillas start to stick or scorch. Serve with desired garnishes.

Salsa Verde Variation: Omit the taco seasoning and water. Add 1/2 cup homemade or purchased salsa verde when the instructions say to add the taco seasoning.

This post may contain affiliate links. Any purchases made by using these links won’t cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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Paula

Monday 15th of December 2014

But wait, your website says "paleo". Does "progressively paleo" mean not really paleo? Corn? Really? On what planet is corn paleo?

Natalie Perry

Tuesday 23rd of December 2014

https://www.perrysplate.com/2013/03/baby-steps-to-paleo.html

Erin @ Texanerin Baking

Sunday 6th of May 2012

Those look SO good. I've been craving fried tortillas lately so I made baked taquitos today. I just brushed on some melted butter and they were almost like fried. But this way with just 1/4 cup oil sounds good, too! I have a tortilla press too but it's useless. At least for flour tortillas. They always come out tiny and super thick.

I love your pictures! Nice and vibrant.

Shaina

Saturday 31st of December 2011

Thanks so much for the link! My family is going to have a taco night now!

Shaina

Saturday 31st of December 2011

This sounds so delicious!!! I'm having a slight problem though, the taco seasoning link isn't working... Can't wait to make this... soon!

Natalie

Saturday 31st of December 2011

Shaina I'm sorry about the link! Some of the links within the posts aren't working because of the recent changes in the site. The taco seasoning post is still there, and I updated it within the text. I'm not able to place links within the recipes right now so here's a quick link: https://www.perrysplate.com/2008/11/perrys-plate-taco-seasoning.html

Cara

Wednesday 11th of May 2011

I know the black bean taco recipe you speak of and it's one of our faves! I always bake mine instead of frying, though, and I'm sure I'm missing out ;)

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