Mexican · Dinner
Crispy Chicken Rolled Tacos
Shredded chicken breast rolled tight in corn tortillas, baked until shatter-crisp instead of deep-fried, then topped with lettuce, tomato, and a light drizzle of crema. Seasoned with cumin, chili powder, and garlic, this lightened version keeps the crunch and rolled-taco identity while cutting fat and calories sharply.
$4
20 minsPrep
18 minsCook
38 minsTotal
EasyLevel
Nutrition per serving
392Calories
41.2gProtein
11.8gFat
33.6gCarbs
4.3gSugar
5.1gFiber
410mgSodium
115mgChol
3.9gSat Fat
780mgPotassium
110mgCalcium
2.4mgIron
0.4mcgVitamin B12
9.5mgVitamin C
Goes well with
Mexican Lager or Light Pilsner
local
Agua Fresca (Hibiscus)
international
low-calorie
gluten-free
protein-rich
high-fiber
low-calorie
Instructions
1
Prep
Poach chicken breast in simmering water over medium heat for 12 minutes until 165°F internally, then shred with forks.
2
Saute
Heat olive oil in a skillet over medium heat, saute onion and garlic for 3 minutes until translucent and soft.
3
Bloom
Stir in cumin, chili powder and paprika over medium heat for 30 seconds until fragrant.
4
Simmer
Add shredded chicken and stock over medium-low heat for 4 minutes until liquid reduces and chicken coats, then season with salt.
5
Build
Warm tortillas in a dry skillet for 15 seconds per side, spoon chicken along each edge and roll tightly into cigars.
6
Crisp
Bake rolled tacos seam-side down at 425°F (220°C) for 15 minutes, turning once, until deep golden and crisp.
7
Plate
Arrange tacos on a plate, scatter lettuce and tomato, drizzle with thinned sour cream, sprinkle cilantro, serve with lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 66 corn tortillas (12-inch)
- 2 tsp2 tsp olive oil, for brushing tortillas
- 11 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 cup120ml low-sodium chicken stock
- salt, a pinch
- 1 cup70g lettuce
- 4 oz112g tomato
- 4 tbsp60g sour cream, thinned with a splash of water
- 2 tbsp8g cilantro
- 22 lime wedge
