Crispy Chicken Rolled Tacos
These crispy chicken rolled tacos are inspired by one of San Diego’s most iconic food staples. Found in nearly every taco shop across the city, rolled tacos are a true California classic. This homemade version delivers the same golden crunch and flavorful filling, topped with guacamole, cheese, and fresh toppings for the perfect bite.
Ingredients
Chicken Filling:
- 2 cups cooked shredded pasture-raised chicken
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp paprika optional
- Salt & pepper to taste
- 3 tbsp Chicken broth
Tacos:
- 12 Corn tortillas
- Ghee for frying
Toppings:
- Guacamole
- Shredded cheese
- Lettuce
- Diced tomatoes
- Sour cream
Instructions
Season the Chicken Filling
- Combine shredded chicken with garlic powder, cumin, paprika, salt, pepper, and chicken broth until evenly coated and moist.
Warm the Tortillas
- Heat corn tortillas until soft and flexible so they roll without cracking.
Roll the Tacos
- Place chicken filling inside each tortilla and roll tightly.
Fry Until Crispy
- Fry seam-side down first, then turn until all sides are golden and crispy.
Drain and Top
- Remove excess oil, then top with guacamole, cheese, lettuce, tomato, and sour cream.
Notes
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here