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Poached Chicken Crispy Tacos


24 Street Corn Tortillas

8-12 oz grated Mild Cheese

1 fine diced Onion

Pickled Jalapeños - optional


  • On an oiled skillet, heat tortillas, on both sides to ensure there is a a light coating of oil and the tortillas are pliable. Stack on a plate.

  • Shred poached chicken breast halves with forks.

  • Preheat oven to 425 degrees.

  • Assemble tacos and place onto parchment lined cookie sheets for crisping. Assembly:

    • On half of one tortilla place a serving of shredded chicken.

  • Top with grated cheese.

  • Top with onion and jalapeños.

  • Fold tortilla in half pressing into the cheese to ensure a better seal during baking.

  • Place on to the prepared cookie sheet, weighing down the tortillas with spoons or forks to ensure they stay folded during crisping.

  • Bake tacos in the oven for 15-20 minutes, until crisp and browned. Allowing to rest for 2 minutes before plating.

Makes 12-16 standard tacos. Approximately 6-8 dinner servings.

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