Chicken Taco Recipe

This chicken taco recipe is the best and by far the easiest kind of tacos to make. Before you begin decide what type of chicken tacos you want to make. This all has to do with the tortillas and how you want to prepare them.

Choose a Tortilla

When making a chicken taco recipe, there is an assortment of tortillas to choose from. White corn and yellow corn are the two I'd recommend.

Flour tortillas are not appropriate because they absorb too much oil and blue corn tortillas are too dense.

The size of the tortilla will depend on the manner in which you cook them. I've included a discussion of the different techniques below.

Fry the tortilla

If you fry your tortilla and fold it into a shell, use a larger tortilla. These are sold in the supermarkets as King sized tortillas and are typically an inch or two larger than regular tortillas.

The advantage to frying your tortillas and then bending them in half is that they taste great. A fried tortilla can be done quickly so it doesn't absorb too much oil. If you fry use canola or peanut oil.

Cook comal style

A comal is a piece of steel that sits on the burner in typical Mexican kitchens. It is used to make tortillas and to heat them for tacos. If you don't have a comal, use a frying pan 9 inches at least or a flat griddle.

The advantage to cooking comal style is that the tortillas are typically smaller and you would use very little oil to coat the tortilla. If they are fresh (made the same day) there is no better taste than freshly made corn tortillas. This is a flavor you want to taste.

What to do?

My suggestion is to try to get tortillas the same day you are using them and to cook them comal style. If they are even a day old, get the king sized tortillas and fry them.

Get Your Ingredients

Typical ingredients for chicken taco recipes includes the following:

Iceberg lettuce
Diced Tomatoes
Sliced green onions
Sliced br onions
Chopped cilantro
Lime wedges
Grated cheddar cheese or monterey jack
Coyote Trail Hot Sauce

Green Chile Chicken Tacos

The good news is that you can use a deli roasted chicken for this taco dinner. Most of them are as good as you can make at home, so spend the five bucks and go for it.

INGREDIENTS
Shred a deli chicken, skin removed3 green onions, chopped
1 garlic clove, minced
1/4 bunch cilantro chopped
1/8 tsp cumin
Juice from 1 lime
1 cup Fire Roasted New Mexico Frozen Green Chile

Add all ingredients to a pan
Cook on med heat, covered for 15 minutes
Drain before filling tortilla
Top with array of veggies and cheese from above

Line Them Up

If you fry your tortillas, fill them with the chicken filling and line them up in a paper towel lined basket. Simply place this on the table and let them go for it.

If you comal style your tortillas, wrap them in a dish towle and fill the tortillas at the table. Provide plenty of limes and lots of hot sauce because your guests are really going to go wild for these tacos.

More Taco Recipes

Besides a chicken taco recipe, you can learn how to make other types of tacos too. Coyote Trail Products are versatile while having that authentic flavor.

We have an assortment of beef taco recipes that will outline exactly how to create magic in your kitchen.

How about Flank Steak Tacos? Carne Asada Tacos? Learn more than just a chicken taco recipe

Get Out The Salsa

We just released our award winning Christmas Salsa. This stuff rocks and won a prestigious Scovie award the first time it was launched. Make sure this salsa is on the table and include it with your next chicken taco recipe.

Made with both red and green chiles this salsa is the real deal.

It was recently reviewed by an independent salsa taster. Read her Salsa Review
You can order Coyote Trail Christmas Salsa It's the perfect hostess gift and an excellent stocking stuffer.

Chile Verde Anyone?

Nothing goes so well with a chicken taco recipe than a bowl of Chile Verde. This meal will satisfy the most discerning appetite and will be a perfect accompaniment to these tacos.

Learn how to create a quick easy meal using the green chile you just purchased.

This chile verde recipe can be cooked ahead and freezes well. Go ahead-try it. You'll be thrilled that you did.

Buy at a Discount

Taco History

Taco History is a fascinating subject and it nearly goes back to the beginning of civilization. The Aztecs and the Mayans are the earliest users of tacos, but not nearly what we have today.

In current time, there's also Ed Hackbarth, the founder of Del Taco. He's a friend of mine and his humility and work ethic are legendary in the taco business. Read more about Taco History

Salmon Tacos

One of my all time favorite tacos is made after grilling salmon. Simply prepare salmon the way you normally would, then when it's finished, cut it into strips and add a generous amount of shredded lettuce, green onion, cilantro and Coyote Trail Christmas Salsa.

There's something outstanding about red chile salsa and salmon. The combination really works and this healthy meal is something everybody will love.

Are you looking for some other taco recipes? How about Baja Fish Tacos

Southwest Stew

A favorite meal when the weather changes to cold is a southwest pot roast. It can be made in a dutch oven or in a slow cooker, which gives you more time to do other things. The succulent meat tenderizes after long cooking and the chile adds the perfect spice on a chilly night.