Crispy Chicken Tacos

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Fish-Free, Shellfish-Free


Main Course

Prep Time:

20 Mintues

Cook Time:







Kristina Koslosky


Crispy Chicken Tacos are made of a fried, crispy corn tortilla with melted vegan cheese and flavorful chicken filling on the inside.


    2 cups shredded chicken
    1 tbsp. chili powder
    1/2 tbsp. cumin
    1 tsp. paprika
    1 tsp. oregano
    1 tsp. garlic
    1/2 tsp. salt
    1/2 tsp. coriander
    1/2 tsp. onion powder
    1/4 tsp. red pepper flakes
    1/4 tsp. black pepper
    1 jalapeno, diced (optional)
    1 cup corn (optional)
    8 oz. vegan Mexi Shreds
    1 package corn tortillas
    Olive oil


1. In a mixing bowl, combine the shredded chicken, seasonings, and optional jalapenos/corn. Mix until combined.
2. In a large skillet or cast iron, heat olive oil so that the bottom of the pan is covered. Place corn tortillas flat. Cook for 30 seconds and flip. On one half of the tortilla, sprinkle the vegan cheese and add a spoonful of the chicken mixture. Using the spatula, carefully fold one side of the corn tortilla over the other with the chicken mixture. Cook for 1-2 minutes until the tortilla starts to brown. Flip and cook for another 1-2 minutes.
3. Once the tortillas are lightly browned and crispy, remove from pan and place on plate with paper towel.
4. Repeat the process until you have used all of the chicken mixture.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • If you prefer not to fry the chicken tacos, you can bake them. Wrap the corn tortillas in a damp tea or paper towel then microwave for 30 seconds or until pliable. Spray the cookie sheet with cooking spray. Then, brush the tortilla on both sides with olive oil. Sprinkle the vegan cheese and the chicken mixture then press the tortilla together. Place in a single layer on the baking sheet. Bake for 10 minutes or so at 400 degrees.
    • If you have suggestions for us, please share in the comments.


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