Tacos Dorados
Shredded chicken rolled tight in corn tortillas and shallow-fried until they crackle — the tacos dorados of comida corrida counters all over central Mexico. Bury them under lettuce, crema, queso fresco, and salsa verde.
- Time
- 35 min
- Heat
- Yield
- 12 tacos
- Region
- Central Mexico
Ingredients
Chicken filling
To fry and build
Per-100g nutrition (9 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Chicken breasts | 96 | 17.5 g | 2.2 g | 0 g |
| Ground cumin | 500 | 0 g | 0 g | 50 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Neutral oil, for shallow frying | 884 | 0 g | 100 g | 0 g |
| Iceberg lettuce, shredded | 18 | 1.2 g | 0 g | 3.5 g |
| Crema | 212 | 1.8 g | 15 g | 15.9 g |
| Queso fresco, crumbled | 298 | 18.9 g | 23.4 g | 3 g |
| Salsa verde | 31 | 0 g | 0 g | 6.3 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Simmer the chicken in salted water until just cooked through, then shred it fine and season with the minced onion, cumin, and salt.
Warm the tortillas on a comal until soft and completely pliable — a cracked tortilla will not roll.
Spoon a line of filling across each tortilla, roll it into a tight cylinder, and secure with a toothpick.
- Advertisementslot: recipe-midsteps
Shallow-fry the rolled tacos seam side down in 350°F oil, turning once, until golden and crisp all over.
Drain on a rack, pull the toothpicks, and salt lightly while hot.
Pile the dorados onto plates and top with lettuce, crema, queso fresco, and salsa verde.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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