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Crispy Fried Tacos: Honduran Flair!


  • 2 skinless, boneless chicken breasts
  • ½ teaspoon salt, or to taste
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 teaspoon chicken bouillon granules
  • ½ teaspoon ground black pepper
  • 10 corn tortillas
  • Vegetable oil for frying


  1. Place chicken breasts and salt into a pot and cover halfway with water. Bring to a boil and cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Remove from the pot and cool until easily handled, about 5 minutes. Shred into thin pieces.
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and bell pepper. Cook and stir until softened, about 2 minutes. Stir in shredded chicken, bouillon granules, and black pepper. Cook until golden brown, about 5 minutes.
  3. Spoon some chicken mixture into the middle of each corn tortilla. Fold tortillas around the filling and secure with a toothpick.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.

Make the sauce:

  1. Bring water to a boil in a small saucepan. Add tomato sauce, bouillon granules, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes.
  2. Serve sauce over tacos.


  • Add diced vegetables to the tomato sauce if desired.

Editor’s Note:

  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Cooking Time:

  • Prep Time:30 mins
  • Cook Time:45 mins
  • Additional Time:5 mins
  • Total Time: 1 hr 20 mins
  • Servings:5
  • Yield:10 tacos

Nutrition Facts:

  • 347 Calories
  • 11g Fat
  • 49g Carbs
  • 16g Protein