Crispy Chicken Mini Tacos or ‘Chicken Flautas’ are a fun and easy way to enjoy a light, colorful and tasty entrée, which kids would love too!
What are these tacos/ flautas made of?
Shredded seasoned chicken is rolled in corn/ wheat tortilla and pan-fried. They are then cut into halves and served with freshly made ‘Pico de gallo’ (salsa), Mexican crema & queso fresco.
Doesn’t it sound simple and delicious! Wait until you try it 🙂
As a foodie, I love exploring different cuisines and watch a lot of food shows ?. With these encounters, I get to know different food combinations and techniques, which I try incorporating.
Well, I love Mexican cuisine as it has so much flavor, texture, color and taste. And one of my favorite dish is tacos.
Tacos I believe are considered a popular street food in Mexico as they are an informal variety of food, that doesn’t require forks and knives to eat. They are easy to eat when walking around and sight-seeing!
I consider tacos to be a versatile dish with different flavor and texture components. It’s easy to make and assemble as well.
In one of my quests to try to replicate a recipe that I watched on a food show, Crispy chicken mini tacos were created!
Crispy Chicken Mini Tacos
- 15 Corn tortillas ‘wheat’ or flour tortillas can also be used
- 1 1/4 lbs Boneless skinless Chicken breasts
- 1 1/4 cup Roma Tomato deseeded and chopped
- 3/4 cup white onions chopped
- 1 1/4 jalapeno pepper stemmed, deveined & chopped
- 3/4 cup Cilantro chopped
- Salt to taste
- Black pepper powder adjust according to taste
- 1 cup Mexican crema or Sour Cream
- 5 tbsp Queso Fresco or Feta cheese (optional)
- 5 tbsp iceberg lettuce shredded (optional)
- vegetable oil for frying
- 2 tbsp lime juice
- Follow this method to make shredded chicken from chicken breasts for any recipe that required diced or shredded chicken.
- Place the chicken breasts in a large pot/ pan and season with salt and pepper. If you are working with a lot of chicken breasts, you can slightly overlap them.
- Next, cover the chicken breasts with 1 inch water.
- Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let it simmer until the chicken is no longer pink in the center, about 10 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching.
- Remove the chicken from water and let it rest until cool enough to handle. Dice, slice, or shred as desired.
Making ‘Pico de Gallo’ salsa
- Combine the tomato, onion, jalapeño, cilantro and lime juice in a bowl. Mix well and season with salt and pepper, to taste. Keep it aside.
- In a medium shallow skillet heat enough vegetable oil for frying.
- Heat up corn tortillas on a skillet to make them nice and pliable.
- Place about 2 tablespoons shredded chicken down the center of each corn tortilla.
- Roll up each tortilla and secure them with a toothpick.
- Fry the tacos until golden brown on all sides, turning once.
- Remove the toothpicks and cut each taco in half.
Assembling the taco
- Place the ‘flautas’ on a serving plate and top with shredded lettuce and ‘pico de gallo’ salsa.
- Next drizzle Mexican crema (or sour cream) and sprinkle queso fresco (or feta cheese).
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