Cinco de Mayo Recipe: Crispy Chicken Mini-Tacos

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).


: Crispy Chicken Mini-Tacos

Recipe courtesy of Marcela Valladolid


  • 1 cup finely chopped tomato
  • 1/2 cup finely chopped white onion
  • 1 jalapeno, stemmed and deveined
  • 1 tablespoon chopped fresh cilantro leaves
  • Salt and freshly ground black pepper
  • 1 bone-in chicken breast, with skin
  • 2 teaspoons olive oil, plus 2 tablespoons
  • Salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 6 corn tortillas
  • 1/4 cup Mexican crema or sour cream
  • 3 tablespoons shredded iceberg lettuce
  • 3 tablespoons queso fresco or mild feta cheese
  1. To make salsa, combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
  2. Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
  3. In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
  4. To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.

Cook’s Note: Before rolling the flautas, heat the tortillas directly over a gas flame, or dry skillet to make them nice and pliable.

Preparation time: 15 minute(s)

Cooking time: 35 – 40 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican


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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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2015 1st Place Luck of the Irish Cook-off
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