Tacos Dorados
Tacos dorados are crispy golden rolled tacos filled with seasoned chicken and mashed potato, shallow-fried until perfectly crunchy. Topped with shredded lettuce, cool Mexican crema, crumbled queso fresco, and your favorite salsa, they deliver bold, satisfying flavor in every bite. This easy recipe comes together in about 35 minutes and feeds the whole family for just a few dollars.
Equipment
- Large heavy-bottomed skillet
- Instant-read thermometer
- Paper towels
- Toothpicks
Ingredients
- 12 small corn tortillas (6-inch)
- 2 cups shredded cooked chicken rotisserie chicken works great
- 1 cup russet potato boiled, mashed, and lightly seasoned
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp kosher salt plus more to taste
- 1 tbsp fresh lime juice
- 1.5 cups vegetable oil for shallow frying
- 2 cups iceberg lettuce finely shredded
- 0.5 cup Mexican crema or sour cream
- 0.5 cup queso fresco crumbled
- 0.5 cup salsa roja or tomatillo salsa for serving
Instructions
- In a large bowl, combine the shredded chicken and mashed potato. Add the cumin, garlic powder, salt, and lime juice. Mix well until the filling is evenly seasoned and holds together. Taste and adjust seasoning as needed.
- Heat a dry skillet over medium heat. Warm each corn tortilla for 20 to 30 seconds per side until fully pliable. Stack warmed tortillas and keep them covered with a clean kitchen towel to prevent them from drying out.
- Place about 2 tablespoons of filling in a line down the center of each tortilla. Roll the tortilla tightly around the filling to form a cylinder and secure it closed with a toothpick. Repeat with all remaining tortillas and filling.
- Pour the vegetable oil into a large heavy-bottomed skillet to a depth of about half an inch. Heat over medium to medium-high heat until the oil reaches 350°F on an instant-read thermometer. A small piece of tortilla should sizzle immediately when added.
- Working in batches of 4 to 5 tacos, place the rolled tacos seam-side down in the hot oil. Fry for 2 to 3 minutes per side, turning once, until they are deeply golden and crispy all over. Do not crowd the pan.
- Transfer the fried tacos to a plate lined with paper towels to drain. Carefully remove the toothpicks while the tacos are still hot. Allow them to rest for 1 to 2 minutes.
- Arrange the tacos dorados on a serving platter. Top with shredded iceberg lettuce, a generous drizzle of Mexican crema, crumbled queso fresco, and your salsa of choice. Serve immediately while the shells are still hot and crunchy.
Notes
Keep filling dry to ensure maximum crunchiness. Maintain oil temperature at 350°F between batches for consistent results. Leftover tacos reheat best in a 375°F oven or air fryer for 5 to 7 minutes. Rolled, unfried tacos can be frozen for up to 2 months and fried directly from frozen.