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Honduran-Style Crispy Fried Tacos

Rated as 4.5 out of 5 Stars
6

"This is one of my favorites to make when it comes to deep-fried appetizers! My mom is Honduran and taught me how to make these amazing crispy tacos. Serve topped with white cheese, onion sauce, or chopped cabbage."
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Ingredients

1 h 11 m servings 347
Original recipe yields 5 servings (10 tacos)

Directions

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  1. Place chicken breasts and salt in a pot; cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Cool until easily handled, about 5 minutes. Shred into thin pieces.
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and green bell peppers; cook and stir until softened, about 2 minutes. Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper; cook until golden brown, about 5 minutes.
  3. Spoon some of the chicken mixture into the middle of each corn tortilla. Fold tortilla around filling and secure with a toothpick.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
  5. Bring 1/4 cup water to a boil in a small saucepan. Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.

Footnotes

  • Cook's Note:
  • Add diced vegetables to the tomato sauce if desired.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts


Per Serving: 347 calories; 11 49.4 15.6 23 694 Full nutrition

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Reviews

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I’m Honduran and I do this meal very often. It’s delicious however a little trick for keeping the corn tortillas from ripping is to microwave them for a few seconds so they’re easier to work wit...

The flavor of these are good however I had a bit of trouble with the recipe. I prefer corn tortillas over flour but corn tortillas break so easily that it was impossible to put more than a pinch...