Chicken Tacos | Tacos Recipe

These tacos are so much fun to make and eat because they are extra crispy on the exterior and cheesy on the inside. It may seem strange to put cheese right in your skillet, but it works! Use a nonstick skillet, and wait until the food has begun to crisp before making any changes. Give it another minute and try again if you try to fold your tacos in half and the cheese doesn’t appear to want to attach to the tortilla. After being removed from the heat, the cheese begins to firm and crisp up, giving it a crispy taco shell-like feel but with more cheese. After cooking them, you’ll be making tacos every night of the week.

Have you ever used these? Comment below and let us know how it went.



  • 1 avocado
  • 1 jalapeño, seeded and chopped
  • 2 cloves garlic
  • 1/2 c. packed fresh cilantro
  • 1/4 c. buttermilk
  • 1/4 c. sour cream
  • Juice of 1 lime
  • Kosher salt
  • Freshly ground black pepper


  • 1 tbsp. 
  • extra-virgin olive oil 
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. ground chicken
  • 1 chipotle chile in adobo sauce, chopped, plus 2 tbsp. adobo sauce
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • Kosher salt 
  • Freshly ground black pepper
  • 3 c. shredded cheddar, divided
  • 8 small corn tortillas
  • Fresh cilantro leaves, for serving



  • Avocado, jalapenos, garlic, cilantro, buttermilk, sour cream, and lime juice should be blended or pureed until smooth. Add salt and pepper to taste.
  • Put the sauce in a container that is airtight. Keep chilled until you’re ready to use.
  • Sauce can be prepared three days in advance. Ensure refrigeration.


  • Heat oil in a big skillet over medium heat. For approximately 5 minutes, while stirring, add the onion and cook it until tender. Add the garlic and continue to stir-fry for another minute or so, until aromatic. Add the chicken and simmer for 8 minutes, breaking up the flesh with a wooden spoon, or until it is no longer pink. Chili powder, cumin, chipotle chiles, adobo sauce, and season with salt and pepper. Get rid of the heat.
  • Place a circle of cheese the size of your tortillas—about 1/4 cup—in a small nonstick pan over medium heat. Top with a tortilla. Place a little amount of cheese and around 2 teaspoons of chicken filling on each side of the tortilla. Cook for about 4 minutes, or until cheese on the bottom begins to crisp. Fold the cheese-topped half up and over the chicken using a rubber spatula, pushing to keep the taco closed. Cook for about 1 minute, or until heated through, then turn and cook for another minute or so, or until the second side is heated through. Place on a platter. Continue with the remaining tacos.
  • Add cilantro to the tacos. Avocado ranch sauce should be served on the side

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