Tacos Dorados de Pollo │ Mexican Crispy Chicken Tacos

When Time’s Ticking, I Make Tacos Dorados de Pollo

Español When I’m running out of time (which is… always), and I want to put something delicious on the table fast, there’s nothing like good ol’ tacos dorados de pollo. Think of those frozen crispy chicken tacos from Costco or Trader Joe’s—but better. Homemade always wins, right?

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I actually learned how to make these from my friend Ana’s mom back in Mexico. She’s one of those magical señoras who can make ten things at once and everything tastes amazing. Whenever we had teenage pajama parties at Ana’s house, her mom would fry up a tray of these rolled crispy tacos as appetizers (yes, appetizers for a pajama party—Mexican moms don’t play!). And she always served them with her creamy salsa de aguacate that I’m sharing here too, because trust me—you’re going to want to dip everything in it.

Ever since, I’ve been hooked. Now I love making them with tortillas taqueras, those cute, small tortillas you find at Latin stores. They’re the perfect size for party appetizers—like crispy little chicken cigars. But hey, if you only have regular tortillas, go big and serve them for dinner!

Top them with finely chopped lettuce, maybe some salsa de molcajete or salsa taquera, or my dreamy avocado salsa below. And if you want to go all out, serve them next to arroz rojo and frijoles puercos (chorizo fried beans from northern Mexico). Boom—full-on fiesta on a plate.

How I Make My Authentic Mexican Shredded Chicken Tacos Recipe

I keep it simple and use shredded rotisserie chicken (yes, I’m that mom).

Step 1. Warm the tortillas on a skillet for about 10 seconds on each side until they’re soft and bendy.

Step 2. Place some chicken on one end of the tortilla and roll it up tight. Stick a toothpick in it to keep it from unraveling.

step 3. Heat up oil in a pan—enough to cover the tacos—and once it’s hot, gently place the tacos in the oil.

Step 4. Fry for about 3 minutes, flip, and fry for another 1–2 minutes until golden and crispy.

Step 5. Let them rest on a paper towel-covered plate to soak up the excess oil. That’s it!

Creamy Avocado Salsa for Dipping (or Drinking… I won’t judge)

I love this salsa de aguacate so much, I’ve even used it as salad dressing. It’s creamy, dreamy, and dangerously easy to make.

You’ll need:

• 1 ripe avocado
• 1/4 cup milk
• 3 tbsp Mexican crema (or sour cream if that’s what you have)
• Salt to taste
• 1 garlic clove
• 1 jalapeño
• 1/3 cup fresh cilantro (yes, with stems!)
  

Little trick: While you’re frying the tacos, toss the jalapeño and garlic clove into the oil for a couple of minutes. This brings out amazing flavor and makes the salsa even better.

Now, just blend everything until smooth. Taste for salt. Done!

Pro tip: Make the salsa the same day you plan to serve it so the avocado doesn’t turn brown. We want green and gorgeous.

Need More Taco Ideas ?

• Authentic Tacos de Barbacoa
• Tacos de Carne Picada
• Tacos de Birria

If you make these, tag me on IG  so I can see your version! And let me know if your house smells like a taquería afterward—mine always does, and I’m not mad about it.