Mexican Chicken Taco

Overview

One of my favorite Western fast food dishes, the Mexican chicken taco, is unknown when it disappeared. Back then, my appetite was still very small, and a hamburger set was a bit filling, so replacing it with Mexican chicken wraps was just right. The chicken fillet is wrapped in the pancake and served with lettuce and tomato sauce. It is sour and sweet, I like it very much. There are also delicious recipes taught by friends who have lived abroad for a long time, and there is also Mexican salsa in it, which tastes even more refreshing and relieves greasiness. The recipe introduced today is a less-oil version made with a fryer. It abandons the traditional frying method. You don’t have to worry about health problems and you can eat it with confidence. For the chicken breast, I used chicken legs instead, which is more tender and more flavorful. It’s up to you to decide what to use.

Tags

• staple food
• home cooking
• children
• breakfast
• western food
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• fast food
• chicken legs
• chicken marinade
• colorful pepper
• fried chicken noodles
• lettuce
• tacos
• tomato sauce

Ingredients

Steps

1. 1 Wash the chicken legs.

   

2. 2 Remove the skin and bones from the chicken legs.

   

3. 3 Cut into strips.

   

4. 4 Add marinade. The spicy fried chicken marinade I used can be prepared with salt, sugar, cooking wine, soy sauce, chili powder, starch, etc.

   

5. 5 Grasp it with your hands repeatedly and refrigerate for more than half an hour.

   

6. 6 Dip in fried chicken powder and shake evenly.

   

7. 7 Shake off excess fried chicken powder.

   

8. 8 Drizzle some oil.

   

9. 9 Place in air fryer.

   

10. 10 degrees, about 13-16 minutes, stir halfway, and control the time according to the size of the chicken.

    

11. 11 Heat tortillas, place lettuce, fried chicken tenders, bell peppers, and a squeeze of tomato sauce.

    

12. 12 Roll into rolls and serve. You can also cut it in half.