When I go to Dallas, I’m always on a mission for amazing tacos. Since Dallas is so big it’ll take a while to find the true best but one place has this taco I must have every trip. Torchy’s tacos, they have a taco called the trailer park, fried chicken taco. This is my play on that menu item.
Fried Chicken Tacos
- Fried chicken tenders:
- 1 cup buttermilk
- ½ cup taco seasoning or ½ cup savory seasoning
- 12 chicken tenders
- 2 cups flour
- oil for frying
- 12 corn tortillas
- 1 cup pico de gallo store brought
- 2 cups cheddar jack cheese
- Poblanos sauce:
- 1 poblano pepper charred and peeled
- 2 garlic cloves
- 6 oz. green chilies
- 6 sprigs cilantro
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Greek yogurt
- ¼ cup water
n a bowl mix buttermilk and ¼ cup taco seasoning together then add chicken tenders and let sit for 15 minutes. Add remaining taco seasoning to flour, dredge tenders in flour and fry in oil that’s 350 F degrees for 6-8 minutes.
In a blender add all ingredients for poblanos sauce and blitz on high for 1 minute add some water if mixture will not blend.
Toast tortillas in a dry skillet for 30 seconds each side before assembling tacos. Assemble tortillas, poblano sauce, chicken tenders, ¼ cup cheese, 1 tablespoon pico de gallo.
Note: You can use flour tortillas if you like. You can cut chicken breast into strips and fry in substitute for tenders. Also, you can cut fish in strips and do a fried fish taco. Pico De gallo: 2 roma tomatoes, diced ¼ red onion, diced 1 garlic clove, minced juice of 1 lime 3 sprigs cilantro, chopped salt and pepper to taste Mix all ingredients in a bowl serve immediately. Remains fresh for 48 hours.