Howdy! Some recipes are just too good to share only once, and Fried Red Chili Chicken Tacos are one of those dishes. They’re the kind of meal that, once you’ve tasted it, you’ll find yourself craving again and again. Perfect for taco night or anytime you’re in the mood for something with a little kick, these tacos are sure to become a staple in your kitchen.
A Recipe Worth Repeating
If you’ve been following along, you might remember this recipe from a previous post around Cinco de Mayo. But trust me, it’s worth repeating! The combination of tender, juicy chicken coated in a flavorful red chili sauce and then fried to crispy perfection is absolutely irresistible. The tacos have just the right amount of spice, balanced by the freshness of your favorite toppings.
Perfect for Taco Night
These tacos are perfect for any taco night. The crispy, fried chicken pairs beautifully with the soft tortillas, creating a satisfying contrast of textures. Top them off with shredded lettuce, diced tomatoes, a sprinkle of cheese, and a dollop of sour cream, and you’ve got a taco that’s bursting with flavor in every bite. Don’t forget to squeeze a little lime juice on top for that extra zing!
Recipe
📖 Recipe
FRIED RED CHILI CHICKEN TACOS
Ingredients
- 3-4 white corn tortillas per person
- 1 lb chicken tenders thinly sliced
- 1 large green onion minced
- 5 garlic cloves minced
- 3 limes halved
- 1 c shredded Mexican cheese blend
- 1 wheel cotija cheese
- 14 oz tub red Chile purée
- 2 T ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 T cilantro chopped
- canola oil for frying
Instructions
TACOS:
- Sautee chicken seasoned with salt, pepper, 1T cumin, paprika, garlic powder, 1T salt and 1tsp pepper until done, about 5 minutes.
- Add onion and garlic and cook 1-2 more minutes.
- Squeeze the juice of 1 lime over the top.
- Crumble chicken into very small pieces with a metal spatula.
- Set chicken aside in a bowl.
- Heat ¼ cup canola oil in skillet on medium until shimmering.
- Add 2 corn tortillas and fry 30-45 seconds.
- On one side of each tortilla, top with chicken mixture, shredded cheese and crumbled cotija.
- Fold the other side of the tortilla over the top and press with spatula until closed.
- Fry until golden on the underside.
- Flip and repeat until all tacos are made.
SAUCE:
- In a small saucepan, place entire tub of red Chile paste, 2tsp salt, juice of one lime, cilantro and 1tsp cumin.
- Simmer on low while you cook the tacos.
- Drizzle over the top and leave plenty for dunking, too!
Nutrition
Customize Your Tacos
While these Fried Red Chili Chicken Tacos are amazing as is, feel free to get creative with your toppings. Add some sliced avocado or guacamole for a creamy element, or throw on some pickled jalapeños if you want to turn up the heat. You can also switch up the tortillas—corn, flour, or even lettuce wraps work great with this recipe.
Make It a Meal
To turn these tacos into a complete meal, serve them alongside some Mexican rice, refried beans, or a fresh corn salad. If you’re hosting a gathering, consider setting up a taco bar where everyone can build their own tacos with a variety of toppings. It’s a fun, interactive way to enjoy these flavorful tacos, and it’s sure to be a hit with your guests.
Fried Red Chili Chicken Tacos are a recipe you’ll want to make again and again. Whether it’s taco night or just a craving for something delicious, these tacos hit the spot every time. So, if you’ve tried them before, you already know how good they are—and if you haven’t, now’s the perfect time to give them a try. Once you do, you’ll understand why they’re too good not to share again.
Give this recipe a try, and tag me on Instagram @thefischerupper.
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