Crispy Rice Chicken Tacos

Ingredients

• 2 cup cooked rice (For the rice tortillas)
• 1 tbsp olive oil (For the rice tortillas)
• 2.5 tbsp water or milk (Source specifies 2–3 tbsp; use water or milk as preferred)
• salt and black pepper (To taste; for the rice tortillas)
• 2 chicken breast (Diced; for the filling)
• 1 onion (Small, chopped)
• 2 garlic (Cloves, minced; for the filling)
• 1 tbsp olive oil (For cooking the filling)
• salt and pepper (To taste; for the filling)
• 0.5 tsp paprika or chili powder (For the chicken filling)
• 2 tbsp ketchup (For the filling)
• 1 tsp sriracha (Optional; for the filling)
• shredded cheese (For filling the tortillas)
• fresh herbs (Optional; for serving or filling)
• butter or oil (For frying the tortillas and folded tacos)
• 3 tbsp yogurt or mayonnaise (For the quick sauce)
• 1 tsp lemon juice (For the quick sauce)
• 1 garlic (Clove, for the quick sauce)
• salt (To taste; for the quick sauce)
• cilantro (Chopped; for the quick sauce)
• honey, mustard, or sriracha (Optional add-ins for the quick sauce)

Steps

1. 1

   Add the cooked rice, 1 tablespoon olive oil, salt, black pepper, and 2–3 tablespoons water or milk to a blender. Blend until the mixture is thick and sticky.

2. 2

   Prepare parchment paper for the tortillas so they can be stacked and folded before frying. Place portions of the rice mixture between parchment paper or plastic wrap and press them into tortilla-sized circles.

3. 3

   Heat a pan with a little butter or oil over medium heat. Fry each rice tortilla for 3–4 minutes per side, until golden and crispy. Set the tortillas aside.

4. 4

   In the same pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 2–3 minutes, until soft.

5. 5

   Add the minced garlic and cook for 30–40 seconds, until fragrant.

6. 6

   Add the diced chicken, salt, pepper, and paprika or chili powder. Cook for 5–7 minutes, stirring, until the chicken is golden and fully cooked.

7. 7

   Add the ketchup and optional sriracha. Stir and cook for 1–2 minutes, until the chicken is coated and the sauce is slightly sticky.

8. 8

   Add shredded cheese to each rice tortilla, then add the chicken filling. Fold the tortillas over the filling.

9. 9

   Fry the filled tacos for 1–2 minutes per side, until crispy and the cheese has melted. Fresh herbs may be added before serving.

10. 10

    Alternatively, brush the tortillas with oil, stand them upright on a tray, and bake at 400°F (200°C) for 10–12 minutes. Leave enough space between the tortillas; otherwise, they may become soggy rather than crisp.

11. 11

    For the quick sauce, mix the yogurt or mayonnaise, lemon juice, minced garlic, salt, and chopped cilantro. Add honey, mustard, or sriracha if desired.

Notes

The author recommends frying rather than baking. The source does not specify the amount of shredded cheese, fresh herbs, frying fat, or optional sauce add-ins. Approximate nutrition supplied by the source is 520 kcal, 38 g protein, 22 g fat, and 45 g carbohydrates per serving.

Nutrition per serving

• main
• Mexican-inspired
• crispy
• chicken
• tacos
• pan-fried
• baked option
• quick sauce