Grammy's Kitchen · Chicken Tacos · Crispy Chicken Tacos
One of 96 chicken tacos recipes we measured
from sugarspunrun.com
4 cooks on sugarspunrun.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 2% |
| liquid | 18% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 20 g | 1 1/2 Tablespoons cooking oil ((I use avocado or olive) + additional for brushing) |
| 454 g | 1 lb chicken breast |
| 1 g | 1 batch taco seasoning ((can use storebought or click the link for my homemade taco seasoning – my preference)) |
| 1/2 cup salsa | |
| 120 g | 1/2 cup chicken broth (+ additional as needed) |
| 12 corn tortillas ((5-6” tortillas)) | |
| 227 g | 8 oz Mexican blend cheese (shredded) |
Method: 10 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made your taco seasoning and it’s sitting in a jar on my countertop. These chicken tacos look quick, easy and delicious. The recipe makes a lot and they look like they will freeze well, so I’ll definitely make them soon. Fantastic job!!!” — a cook, 5.0★
“These were delicious and yummy! I had trouble getting the tortillas to stay closed (mine had cooled off too much) and was worried they’d open in the oven but only 2 of them did which was an easy fix when I turned the trays. Very good!” — a cook, 5.0★