Chicken Tacos

Billie Blair


I love tacos, any kind, any time. This recipe came to me, thru Ree Drummond's cookbook "Food from my Frontier" page #162. They are so good, and I had enough for 2 days. I did change the procedure the second day and browned them on a flat grill, which is a lot easier. I hope you all enjoy them and I recommend that you purchase her book, as she has some very good recipes in there.


★★★★★ 1 vote

25 Min
10 Min
Stove Top


Add to Grocery List

  • 1 tsp
    chili powder
  • 1 tsp
    ground cumin
  • 1/2 tsp
  • 1 c
    vegetable oil
  • 1 1/2 lb
    boneless, skinless, chicken breasts, diced
  • 8 oz
    canned chopped green chili, or fresh chopped
  • 16
    corn tortillas
  • 1 1/2 c
    grated cheese
  • ·
    sour cream
  • ·
    hot sauce
  • 2 c
    chopped romaine lettuce
  • 4
    roma tomatoes, seeded and diced

How to Make Chicken Tacos


  1. Mix the first 3 spices together and set aside.
  2. Heat 1 tbls. of oil to medium heat and add the chopped chicken and green chile. Saute till chicken has lost its color.
  3. sprinkle spices over chicken and continue cooking until chicken is done. set aside.
  4. In a separate skillet, heat cup of oil till hot. Spoon about 1/4 cup of the chicken into the middle of the tortilla. fold in half and add to the hot oil. fry till crisp on one side, turn carefully and brown the other side.
  5. drain well and add cheese, lettuce. Serve with a good chile sauce of your choosing. I finished mine with some parmesan cheese cause my husband likes that. I made some pico de gallo to serve with the tacos.

Printable Recipe Card

About Chicken Tacos

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tag: Quick & Easy

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