Crispy Rice Chicken Tacos

45 mins
Serves 3
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Directions

  1. 1Add the cooked rice, olive oil, salt, pepper, and water (or milk) to a blender.
  2. 2Blend until you get a thick, sticky mixture.
  3. 3Place the mixture between parchment paper or plastic wrap.
  4. 4Press it flat into tortilla-sized circles.
  5. 5Heat a pan with a little oil over medium heat.
  6. 6Fry each rice tortilla for 3-4 minutes per side until golden and crispy.
  7. 7Set aside the fried tortillas.
  8. 8In the same pan, heat olive oil over medium heat.
  9. 9Add the chopped onion and cook for 2-3 minutes until soft.
  10. 10Add the garlic and cook for 30-40 seconds until fragrant.
  11. 11Add diced chicken, salt, pepper, and paprika.
  12. 12Cook for 5-7 minutes, stirring, until the chicken is golden and fully cooked.
  13. 13Add ketchup and sriracha.
  14. 14Stir and cook for 1-2 minutes until everything is coated and slightly sticky.
  15. 15Add cheese to each tortilla, then the chicken filling.
  16. 16Fold the tortillas and fry for 1-2 minutes per side until crispy and melted inside.
  17. 17Alternatively, brush tortillas with oil, place them standing up on a tray, and bake at 400°F (200°C) for 10-12 minutes (not recommended).
  18. 18For a quick sauce, mix 3 tbsp yogurt or mayo + 1 tsp lemon juice + 1 clove garlic + salt + chopped cilantro.
  19. 19Optional add-ins for the sauce include honey, mustard, and sriracha.

Ingredients

  • 2 cups cooked rice
  • 1 tbsp olive oil
  • 2 tbsp water or milk
  • 3 tbsp water or milk
  • to taste salt & black pepper
  • 2 chicken breast, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • to taste salt & pepper
  • 0.5 tsp paprika or chili powder
  • 2 tbsp ketchup
  • 1 tsp sriracha
  • shredded cheese
  • fresh herbs
  • butter or oil (for frying)
  • 3 tbsp yogurt or mayo
  • 1 tsp lemon juice
  • 1 clove garlic
  • salt
  • chopped cilantro
  • honey
  • mustard
  • sriracha

Equipment

blenderparchment paperplastic wrappantray

Tips

  • Have parchment paper ready for tortillas to easily stack and fold before frying.
  • Baking the tacos is not recommended if there isn't enough space between them, as the rice may not crisp up.