Chicken Tacos – Traditional for Trio

  • 20 min.

  • Difficulty: Easy
  • Servings: 4-6



Oil, for deep-frying

4-6 (6-inch) La Banderita Corn Tortillas

1 tablespoons olive oil

½ chopped onion

1 cup tomato puree

1 pickled serrano

3 cups chicken, boiled, chopped

¼ cup shredded lettuce

Olé Queso Fresco Crumbling Cheese


La Banderita Crema - Mexican Style Cream Shredded lettuce Diced avocado Diced tomatoes Cilantro


1. In a deep fryer or large pot, heat oil to 375°F. When at boiling point, drop in one tortilla at a time, place tongs in the center of tortilla and fry until golden brown. You may have to pinch each side to flatten the “pillow” effect of the flour shell. Remove and drain on a paper towel until ready to serve.

2. In frying pan, heat oil, add chopped onion, tomato puree, pickled serrano pepper, and boiled chicken; cook until flavors come together. Remove serrano pepper before serving.

3. In tortilla shell, add the chicken mixture then layer on the remaining ingredients. Serve immediately.

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