Easy crispy chicken tacos made with soft corn tortilla shells stuffed with a flavourful lemongrass chicken with crispy tortilla bits on the inside! Best of both worlds, crispy and soft taco in one!
Total Time
2hr 25min
4.0
3 Ratings
Author: Pups with Chopsticks
Servings:
4
Ingredients
•
6
Boneless, Skin-On Chicken Thighs
•
3
cloves
Garlic
, minced
•
3
Tbsp
Soy Sauce
•
1
Tbsp
Balsamic Vinegar
•
1
stalk
Lemongrass
, finely chopped
•
1
handful
Tortilla Chips
•
1
stalk
Scallions
, finely chopped
•
6
Small Corn Tortillas
Cooking Instructions
1.
Marinate the Boneless, Skin-On Chicken Thighs (6) with the Garlic (3 cloves), Soy Sauce (3 Tbsp), Lemongrass (1 stalk), and Balsamic Vinegar (1 Tbsp) for 2-3 hours.
2.
In a large skillet, add some oil and set the heat to medium heat.
3.
Starting skin side down first, sear the chicken for 3-4 minutes a side. To get the brown skin, leave it untouched skin side down for a few minutes.
4.
Once the chicken is done, transfer it to a cutting board and place some Tortilla Chips (1 handful) on top of the chicken and chop it up together. Mix in the Scallions (1 stalk).
5.
Add to Small Corn Tortillas (6) with toppings and enjoy!
Nutrition Per Serving
CALORIES
489
FAT
11.9 g
PROTEIN
52.0 g
CARBS
34.3 g
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