Ingredients
- 1 ½ pounds chicken breast
- 3 tablespoons taco seasoning (or 1 store-bought packet)
- 16-ounce jar of chunky salsa
- 3 ounces cream cheese
- ¼ cup chopped cilantro
- 12 corn tortillas
- 3 cups shredded cheese
- Cooking oil (for frying)
Instructions
- Cook the Chicken: Place the chicken breast, taco seasoning, and salsa in a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours until the chicken is tender.
- Shred the Chicken: Once cooked, shred the chicken using a fork. Add the cream cheese and chopped cilantro to the chicken mixture and stir until combined and creamy.
- Fry the Tortillas: Heat a couple of tablespoons of cooking oil in a skillet over medium-high heat. Add the corn tortillas and cook until they start to crisp up. Flip them and add a little more oil if needed.
- Assemble the Tacos: Add a couple of tablespoons of shredded cheese and shredded chicken to the center of each tortilla. Fold the tortilla over and cook for another 30 seconds or until crispy. Flip and cook the other side until the desired crispiness is achieved.
- Keep Warm: Remove the tacos to a paper towel-lined plate or place them in the oven heated to 200°F to keep warm. Repeat the process until all tacos are made.
- Serve: Serve your crispy chicken tacos with your favorite toppings, such as sour cream, guacamole, salsa, or extra cilantro.
Notes
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- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker, Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
