Crispy Chicken Tacos Recipe
Crispy Chicken Tacos Recipe is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by Simply Mamá Cooks on YouTube.
Prep: 45 min | Cook: 42 min | Total: 1 hr 42 min
Cost: $16.73 total, $4.18 per serving
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
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
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
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
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
Grate the Cheese
Grate the 8 oz block of low‑moisture mozzarella into a bowl.
Time: PT5M
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
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
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
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
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
Dietary info: Contains dairy, Gluten‑Free (when using corn tortillas), High‑Protein, Low‑Carb
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Breast: leftover shredded chicken, turkey breast
- Instead of Seasonal Seasoning Blend: taco seasoning, store‑bought chicken rub
- Instead of Olive Oil: canola oil, vegetable oil
- Instead of Mole Sauce: enchilada sauce, salsa roja
- Instead of Low‑Moisture Mozzarella Cheese: cheddar, Monterey Jack
- Instead of Corn Tortillas: flour tortillas
- Instead of Lettuce: cabbage
- Instead of Tomato: cherry tomatoes, halved
- Instead of Onion: scallions
- Instead of Cotija Cheese: feta, Parmesan
- Instead of Mexican Table Cream (Crema): sour cream
- Instead of Salsa: fresh pico de gallo
Equipment Needed
- Baking Sheet
- Oven
- Mixing Bowl
- Grater
- Microwave‑Safe Bowl
- Skillet or Griddle
- Tongs or Spatula
- Knife
- Cutting Board
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Season the chicken evenly
- Bake until internal temperature reaches 165°F
- Ensure mole‑chicken mixture is thick, not runny
- Warm tortillas just enough to be pliable
- Fry tacos until golden brown on both sides
Chef Tips from the Video
- Low‑moisture mozzarella gives a nice melt without releasing excess water.
- Brush only a thin layer of oil on tortillas; excess oil makes them greasy.
- For extra crunch, press the tacos gently with a spatula while frying.
Troubleshooting
Tortillas become soggy after frying
Make sure the mole‑chicken mixture is not too wet and fry on medium heat until oil is hot enough to crisp the tortilla quickly.
Chicken not fully cooked
Check internal temperature with a meat thermometer; it must reach 165°F. If undercooked, return to oven for a few more minutes.
Mole sauce is too runny
Simmer the sauce a few minutes longer to reduce, or add a pinch of masa harina to thicken.
Storage
Refrigerator: Store leftover mole‑chicken mixture in an airtight container for up to 3 days.
Freezer: Freeze the cooked chicken and mole mixture in a freezer‑safe bag for up to 2 months; reheat before assembling tacos.
Room temperature: Do not leave assembled tacos at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake and shred the chicken a day ahead and store in the fridge.
- Grate mozzarella and keep sealed.
- Mole sauce can be reheated in a microwave or saucepan before mixing.
Frequently Asked Questions
What is the cultural significance and history of Mole sauce in Mexican cuisine?
Mole is a complex, centuries‑old Mexican sauce that blends chilies, spices, nuts, and sometimes chocolate. It originated in pre‑colonial Oaxaca and Puebla and is traditionally served on special occasions, symbolizing celebration and culinary artistry.
What are the traditional regional variations of Mole tacos in Mexican cuisine?
In Oaxaca, mole negro tacos use dark roasted chilies and chocolate, while Puebla’s mole poblano features a sweeter, nut‑rich profile. Each region adds local nuts, seeds, or fruits, creating distinct flavors that can be paired with chicken, pork, or turkey.
How is the authentic traditional way to serve Chicken Mole tacos in Mexico?
Traditionally, the tacos are assembled with warm corn tortillas, a modest amount of shredded chicken coated in mole, topped with fresh cilantro, onion, and a sprinkle of crumbled queso fresco, then served with a side of lime wedges.
What occasions or celebrations is Chicken Mole tacos traditionally associated with in Mexican culture?
Mole dishes are often prepared for holidays such as Día de los Muertos, Christmas, and weddings. Tacos using mole are a casual way to enjoy the sauce during family gatherings or festive street‑food markets.
How does Chicken Mole and Cheese Tacos fit into the broader Mexican cuisine tradition?
The dish combines two Mexican staples—corn tortillas and mole—while adding cheese for extra richness. It reflects the Mexican tradition of repurposing leftovers into flavorful street‑food‑style meals.
What are the authentic traditional ingredients for Chicken Mole tacos versus acceptable substitutes?
Authentic mole includes dried chilies, chocolate, nuts, seeds, and spices. In this recipe, low‑moisture mozzarella can be swapped for Mexican cheeses like Oaxaca or Chihuahua, and if mole is unavailable, enchilada sauce or a homemade chili‑spice blend works as a substitute.
What other Mexican dishes pair well with Chicken Mole and Cheese Tacos?
Serve them alongside Mexican rice, refried beans, a fresh cucumber‑lime salad, or a side of esquites (Mexican street corn) for a balanced meal.
What makes Chicken Mole and Cheese Tacos special or unique in Mexican cuisine?
The combination of crispy fried corn tortillas, rich mole‑coated chicken, and melty mozzarella creates a textural contrast that isn’t typical in traditional tacos, offering a comforting, indulgent twist on classic street food.
How has the Chicken Mole taco evolved over time in Mexican street food culture?
Originally, mole was served over rice or enchiladas. Modern street vendors began using it as a taco filling, adding cheese and frying the tortillas for extra crunch, reflecting contemporary fusion trends while honoring the sauce’s heritage.
What are common misconceptions about Chicken Mole tacos?
Many think mole is always sweet or chocolate‑heavy, but regional versions balance heat, bitterness, and earthiness. Also, tacos are not always fried; the crisp version is a modern adaptation, not a traditional requirement.
What are the most common mistakes to avoid when making Crispy Chicken Mole and Cheese Tacos?
Over‑loading the tortillas makes them soggy, using a runny mole mixture prevents crisping, and frying at too high a heat burns the tortilla before the cheese melts. Keep the mole thick, use medium heat, and fry only a few tacos at a time.
How do I know when the Crispy Chicken Mole and Cheese Tacos are done cooking?
The tortillas should be golden‑brown and firm to the touch, and the cheese should be fully melted. A gentle press with a spatula will show a crisp exterior without sticking.
Can I make the Crispy Chicken Mole and Cheese Tacos ahead of time and how should I store them?
Yes. Cook and shred the chicken, mix with mole, and store in the refrigerator for up to 3 days. Keep tortillas separate and fry them just before serving to retain crispness.
What does the YouTube channel Simply Mamá Cooks specialize in?
The YouTube channel Simply Mamá Cooks specializes in practical, family‑friendly Latin American recipes that focus on using leftovers, budget‑friendly ingredients, and simple techniques for home cooks.
How does the YouTube channel Simply Mamá Cooks' approach to Mexican cooking differ from other Mexican cooking channels?
Simply Mamá Cooks emphasizes quick, economical meals using pantry staples and leftovers, whereas many other Mexican channels focus on traditional, time‑intensive dishes or gourmet presentations. Her style is approachable and geared toward busy families.
Last updated: September 2, 2026
