Fried Chicken Tacos

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.

Print Recipe

Fried Chicken Tacos

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.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Appetizer, Main Course

Cuisine: American

Servings: 4

Ingredients

• Fried chicken tenders:
• 1 cup buttermilk
• ½ cup taco seasoning or ½ cup savory seasoning
• 12 chicken tenders
• 2 cups flour
• oil for frying
• Tacos:
• 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
• 1 cup sour cream
• ¼ cup water

Instructions

• In 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.

Notes

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.