The Best Dang Chicken Tacos. Ever.

In case you didn’t know, I love Mexican food. And by Mexican food I don’t mean just any Mexican food. Growing up in southern Arizona makes you develop a particular palette for good Mexican food. Not that Mexican food from other areas isn’t good…it’s just not my type of good. Of my two favorite places to eat Mexican food (La Casita and Villas), one in particular has amazing chicken tacos that no one has been able to replicate. That is until three nights ago.

I seriously, cross my heart and hope not to die, [accidentally] made the best dang chicken tacos. Ever. No joke. And literally by accident. Ok accident may be a little bit of a stretch, but upon throwing this and that together I happened to strike gold. Maybe it’s just me and you won’t be as impressed, but I am in hog heaven with these babies.

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The secret: potatoes. Hash browns to be exact. Now if you’re rolling your eyes thinking, “duh, I already knew that.” Then SHAME ON YOU! How dare you keep that secret from me. For those of you whose mind is blown. You’re welcome.

Quick notes- this recipe is based on cooking your chicken in the crockpot and frying your own shells. And I should mention that I didn’t measure ANYTHING. I literally sprinkled or poured until it looked good enough. So feel free to ignore the measurements given, as they are estimates.

Ingredients (for 10 tacos):

5-6 chicken tenderloins (or breasts or thighs)
1 tsp. salt or more/less to taste
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 – 1/2 tsp. cumin
1/4 – 1/2 tsp. chili powder (not cayenne)
2c. water

1 1/2 c. shredded potatoes (frozen hash browns)
3 whole roasted and peeled green chiles (1 or 2 drained cans of chopped green chiles would be sufficient)
1-2 Tbsp. oil
salt & pepper to taste

10 corn tortillas
oil
shredded cheese
shredded lettuce
salsa

Directions:

Put the top 7 ingredients in the crockpot on low for 7-8 hours. Your chicken doesn’t have to be thawed, I throw frozen chicken in the crock all the time.

Let’s start the potatoes:
Pour 1-2 Tbsp. of oil in a large skillet. Warm over medium-high heat.
Add potatoes, chiles, and salt & pepper to the oil. Let all that cook.
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Shells:
Start by pouring enough oil in a small skillet to fry your shells. Let that warm on medium-high heat.
While that’s heating up, shred your chicken in a bowl and stir the potatoes. Once your potatoes have browned add your chicken to the mix and set the heat to low. (The picture below was taken after we had eaten our first round of tacos)
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Meanwhile start frying your tortillas. I like mine fairly soft on the sides with a nice crunch on the bottom. There is nothing tastier, in regards to tacos, than a home fried shell. Ditch those nasty cardboard ones.
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Once your shells are done you’re ready to load them up with some meat and other toppings (cheese, lettuce, salsa-in that order ;)) and enjoy!
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If you’re ever in northern Tucson, please go to Villas and eat their chicken tacos. They are to die for, and the inspiration for this recipe. If chicken tacos aren’t your thing then head on up to Mammoth and visit La Casita. You can’t go wrong eating anything from there. If you need help deciding I’d go with: a cheese crisp with green chile, bean & cheese burro enchilada style, and don’t forget a side of rice. YUM! Ok, now I need plan a trip home ASAP! ❤

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