🌮 Why You’ll Love These Tacos

These crispy tacos are a quick and easy dinner that pleases everyone at the table. They’re similar in spirit to Fish Tacos with Mango Salsa—simple to assemble and easily personalized. Pair them with Homemade Salsa for extra flair!

🛒 Ingredients Overview

Chicken: Boneless skinless chicken breasts work well, but chicken thighs are also a great choice.
Taco Seasoning: Use your favorite store-bought blend or a few tablespoons of a homemade seasoning mix.
Salsa: Any type will do—jarred chunky salsa is quick and easy.
Cream Cheese: Adds richness and helps bind the filling.
Fresh Cilantro: Optional, but adds a burst of flavor.
Corn Tortillas: Warming them first makes them easier to fold and fry.
Shredded Cheese: Use whatever you love—cheddar, mozzarella, or a Mexican blend.
Cooking Oil: Avocado or olive oil are ideal for pan-frying.

👩‍🍳 Instructions

Step 1: Place chicken in a slow cooker. Sprinkle with taco seasoning and pour salsa over the top. Cover and cook until tender.
Step 2: Shred the chicken using forks or meat claws.
Step 3: Stir in cream cheese and chopped cilantro until fully incorporated.
Step 4: Heat oil in a skillet. Add one corn tortilla at a time and cook until just pliable.
Step 5: Fill with chicken mixture and shredded cheese. Fold the tortilla over and press gently.
Step 6: Cook until golden and crispy on both sides.

🔥 Tips for Success

Let cooked tacos rest on paper towels to absorb extra oil.
Keep finished tacos warm in the oven at 200°F while frying the rest.
Store leftover chicken in an airtight container for 3–4 days.
Reheat leftover tacos in foil using the oven or air fryer for best results.
For a faster version, use seasoned rotisserie chicken in place of the slow-cooked filling.

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