Crispy Chicken Tacos Recipe

Ingredients

• 2 pieces Chicken Breast (skinless, boneless; about 1 lb total)
• 2 teaspoons Seasonal Seasoning Blend (mix of salt, garlic powder, onion powder, lemon pepper)
• 3 tablespoons Olive Oil (neutral oil for brushing tortillas and frying)
• 1.5 cups Mole Sauce (store‑bought or homemade red mole; leftover mole works great)
• 8 ounces Low‑Moisture Mozzarella Cheese (shredded; low‑moisture melts well without making tacos soggy)
• 12 pieces Corn Tortillas (6‑inch size; warm before filling)
• 1 cup Lettuce (shredded; any crisp lettuce works)
• 1 piece Tomato (diced)
• 0.5 cup Onion (diced; red or white onion)
• 2 tablespoons Cotija Cheese (crumbled; optional, can use feta)
• 2 tablespoons Mexican Table Cream (Crema) (optional topping)
• 2 tablespoons Salsa (leftover salsa or fresh pico de gallo)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then rub both sides with the seasonal seasoning blend (salt, garlic powder, onion powder, lemon pepper).

   Time: PT5M

2. Bake the Chicken

   Place the seasoned chicken on a baking sheet and bake in a pre‑heated oven at 400°F until the internal temperature reaches 165°F, about 20 minutes.

   Time: PT20M

   Temperature: 400°F

3. Rest and Shred

   Remove the chicken from the oven, cover with another baking sheet and let rest for 15 minutes. Then shred the chicken using two forks.

   Time: PT15M

4. Heat Mole and Combine

   In a skillet over medium heat, warm 1 ½ cups of mole sauce (about 5 minutes). Add the shredded chicken and stir until the meat is evenly coated; the mixture should be thick, not soupy.

   Time: PT5M

   Temperature: medium

5. Grate the Cheese

   Grate the 8 oz block of low‑moisture mozzarella into a bowl.

   Time: PT5M

6. Warm the Tortillas

   Brush each corn tortilla lightly with oil, place them in a microwave‑safe bowl, cover, and microwave on high for about 1 minute per batch (total ~5 minutes) until soft and pliable.

   Time: PT5M

7. Preheat the Griddle

   Add about 1/3 cup of oil to a skillet or griddle and heat over medium until shimmering (about 5 minutes).

   Time: PT5M

   Temperature: medium

8. Assemble the Tacos

   Place a spoonful of the mole‑chicken mixture onto each warmed tortilla, sprinkle with shredded mozzarella, then fold or roll the tortilla.

   Time: PT5M

9. Fry Until Crispy

   Carefully place 2–3 assembled tacos into the hot oil. Fry for 2–3 minutes per side, or until golden brown and crispy (total about 10 minutes). Transfer to a paper‑towel‑lined plate.

   Time: PT10M

   Temperature: medium

10. Add Final Toppings

    Warm any extra mole sauce, drizzle over the tacos, then top with lettuce, tomato, onion, crumbled cotija, a drizzle of crema, and a spoonful of salsa.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g