Description
Crispy Chicken & Potato Tacos: Bold, Crunchy, and Totally Satisfying
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 1½ cups potatoes, diced small (Yukon Golds or Russets)
- 2 tbsp olive oil (or avocado oil)
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper, to taste
- 1 cup shredded cabbage or coleslaw mix
- 1 tbsp lime juice (or lemon juice)
- 1 tbsp mayo or Greek yogurt
- Pinch of salt
- Small tortillas (flour or corn)
- Hot sauce, salsa, chopped cilantro, green onions (optional)
Instructions
- Prepare the Potatoes: Preheat oven to 425°F (220°C) or heat a skillet over medium-high heat. Toss diced potatoes with oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Cook Potatoes Until Crispy: Oven: Roast on a lined sheet pan 18–22 min, flipping halfway.
- Skillet: Cook 12–15 min, leaving undisturbed initially for a golden crust.
- Add Chicken: Toss shredded chicken with the hot potatoes until warmed and coated with spices. Add a splash of water or broth if using a skillet to loosen browned bits.
- Make the Slaw: Whisk mayo (or yogurt) with lime juice. Toss with cabbage and a pinch of salt. Set aside.
- Warm Tortillas: Heat over a gas flame, in a dry skillet, or wrapped in a damp paper towel in the microwave 30 sec.
- Assemble Tacos: Spoon the crispy chicken-potato mixture into tortillas. Top with slaw and optional garnishes like hot sauce, cilantro, or diced onion.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crispy Chicken Potato Tacos