There are certain foods we grew up with that stand the test of time. For me chicken tacos on white is one of them. So what’s up with the “white”? It’s simply a reference to the white flour tortillas used for the taco.
Let’s be clear, these bad boys aren’t going to fit into your diet, lol. They are most definitely an indulgence that deserve to be savored. Just remember, it’a all about balance!
For the chicken I like to use a store bought rotisserie chicken, (one whole chicken will make 10-12 tacos). You can also boil a whole chicken and shred the meat, which is what my grandma does. Additionally, if I’m making a whole roast chicken or a beer can chicken on the grill I like to make an extra one and store the shredded meat in the freezer to use in recipes such as this. It’s a real lifesaver on nights when you have nothing in the fridge and don’t feel like going to the store.
These tacos are also great for entertaining, you can prep the tacos to be fried ahead of time and then cook them right before guests arrive or while you’re entertaining. They’re even great at room temp too, which is always a win when serving a crowd.
Fry them in a shallow pan, just long enough to crisp the tortilla to a beautiful golden brown. Serve with your favorite toppings. I love shredded iceberg lettuce, guacamole and pico.
Lastly, if you’re looking for a gluten/grain free alternative to the flour tortillas, I made a batch for myself using Siete Cassava Flour Tortillas. They were just as good if not better than the regular version. Siete has a variety of grain free tortilla options. I’ve tried them and love them all, but for this recipe I highly recommend using the cassava flour tortillas as they are the most pliable.
Chicken Tacos on White
- 3-4 c Shredded Chicken a rotisserie chicken works great for this!
- 8 taco size flour tortillas to make gluten free sub for siete cassava flour tortillas
- 2 c shredded chedder cheese
- 4-6 c safflower oil or flavorless oil of your choice
- 1 c shredded iceburg lettuce for serving
- 1-2 roma tomato, seeded and diced small for serving
- guacamole for serving
- pico de gallo or your favorite salsa for serving
- Add the oil to a large saute pan or cast iron skillet with high sides. There should be 1 inch of oil in the pan. Add more or less oil depending on the size of your pan.
- Heat the oil to 350° over medium /medium high
- Wrap tortillas in 3-4 damp paper towels and heat in microwave for 1 minute or until soft and pliable (i.e. flexible)
- One at a time, fill each tortilla with 3-4 tbsp of chicken and 2 tbsp cheese.
- Fold to close and secure the edges with 2-3 toothpicks to create a seal so the oil can't penetrate the interior of the taco. You do not want the cheese to come into contact with the oil!
- When all the tacos have been filled, test the temperature of the oil by tearing off a small piece of tortilla from one of the tacos and adding it to the oil. If it sinks to the botom the oil is too cold. If it immediately begins to smoke and burn, the oil is too hot.
- Working in batches gently add 3-4 tacos to the pan using a pair of tongs. Don't overfill the pan or you'll reduce the heat of the oil too much.
- Fry on each side for 1 minute or until golden brown.
- Using tongs, remove each taco from the pan one at a time, holding upright for a few seconds to let the access oil drain.
- Place on a wire cooling rack set on top of a a sheet pan lined with paper towels to drain.
- Continue cooking the remaining tacos.
- Once all the tacos have been cooked, allow them to rest until they're cool enough to handle. Then remove the tooth picks from each taco and discard.
- Gently open each taco and fill with your choice of toppings!