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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 Time15 mins
Cook Time5 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: tacos
Servings: 4


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

Poblano 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


  • 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.


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.