Honduran-Style Crispy Fried Tacos

Honduran-Style Crispy Fried Tacos

Nissi Pineda

"This is one of my favorites to make when it comes to deep-fried appetizers! My mom is Honduran and taught me how to make these amazing crispy tacos. Serve topped with white cheese, onion sauce, or chopped cabbage."
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1 h 11 m servings 347 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place chicken breasts and salt in a pot; cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. 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 green bell peppers; cook and stir until softened, about 2 minutes. Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper; cook until golden brown, about 5 minutes.
  3. Spoon some of the chicken mixture into the middle of each corn tortilla. Fold tortilla around 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.
  5. Bring 1/4 cup water to a boil in a small saucepan. Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.


  • Cook's Note:
  • 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. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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The flavor of these are good however I had a bit of trouble with the recipe. I prefer corn tortillas over flour but corn tortillas break so easily that it was impossible to put more than a pinch...

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