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spicy soft shell chicken tacos, iris

Recipe by
iris mccall
chicago, IL

We love tacos, any time, any kind, the boys seldom let me get one, unless I snatch one in the process of cooking them. So today, early, before they try to Shanghai my kitchen, I will make em' and put back enough meat so I can have a couple for myself, Hey, the cook deserves to eat too...right? There are a number of ingredients in the marinade, increase or decrease at your discretion. Grilled, broiled or sautéed, they are so good.

yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Pan Fry

Ingredients For spicy soft shell chicken tacos, iris

  • 6 lg
    chicken breast skinless and boneless
  • 3 Tbsp
    canola oil
  • white cheese
  • cayenne pepper
  • cilantro, fresh
  • coriander
  • crushed red pepper flakes
  • cumin
  • garlic
  • lemon zest
  • red chili powder
  • 1
    smoked chilipolte, mashed
  • sour cream
  • onions
  • limes
  • tortillas

How To Make spicy soft shell chicken tacos, iris

  • From Instagram:
    Take chicken breast and dice into 1-2 inch cubes, partially frozen makes for easier cutting.
  • From Instagram:
    For grilling or broiling leave breast whole, and lightly prick with a fork so the chicken can absorb the marinade.
  • From Instagram:
    Place all ingredients in a large sealable Container or bag with the exception of sour cream and white cheese, and onions.
  • 4
    Add the chicken and let it sit in the marinade 2-4 hours.
  • From Instagram:
    Remove chicken from marinade, and cook chicken til juices run clear. Don't let the breast overcook, we want them juicy.
  • 6
    Warm tortillas, place desired amount of chicken into each tortilla garnish with cheese, onions, cilantro and lime.