# Crispy Rice Chicken Tacos

A recipe for crispy rice chicken tacos with a savory chicken filling and an optional quick sauce.

- Servings: 3 servings
- Total time: 45 min
- Cuisine: Mexican
- Category: Drink
- Language: en

## 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

## Instructions

1. Add the cooked rice, olive oil, salt, pepper, and water (or milk) to a blender.
2. Blend until you get a thick, sticky mixture.
3. Place the mixture between parchment paper or plastic wrap.
4. Press it flat into tortilla-sized circles.
5. Heat a pan with a little oil over medium heat.
6. Fry each rice tortilla for 3-4 minutes per side until golden and crispy.
7. Set aside the fried tortillas.
8. In the same pan, heat olive oil over medium heat.
9. Add the chopped onion and cook for 2-3 minutes until soft.
10. Add the garlic and cook for 30-40 seconds until fragrant.
11. Add diced chicken, salt, pepper, and paprika.
12. Cook for 5-7 minutes, stirring, until the chicken is golden and fully cooked.
13. Add ketchup and sriracha.
14. Stir and cook for 1-2 minutes until everything is coated and slightly sticky.
15. Add cheese to each tortilla, then the chicken filling.
16. Fold the tortillas and fry for 1-2 minutes per side until crispy and melted inside.
17. Alternatively, 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. For a quick sauce, mix 3 tbsp yogurt or mayo + 1 tsp lemon juice + 1 clove garlic + salt + chopped cilantro.
19. Optional add-ins for the sauce include honey, mustard, and sriracha.

## Equipment

- blender
- parchment paper
- plastic wrap
- pan
- tray

## 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.

## Source

- Original video: https://vm.tiktok.com/ZGdHm63WC/
- Recipe page: https://www.cliprecipe.com/recipe/7a8638d5-c53f-4708-b851-4fae7d453cce
- Extracted: 2026-05-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt