Soft-Shell Chicken Tacos

Soft-Shell Chicken Tacos

Daisy Brand 0

"Serve up spicy chicken tacos with veggies and sour cream in just 15 minutes."

Ingredients 15 m {{adjustedServings}} servings 357 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Mix the cumin, chili powder, brown sugar, garlic powder, cornstarch and salt in medium bowl. Add the chicken strips; toss until coated.
  2. Heat the oil in large nonstick skillet over medium-high heat. Add the chicken to the skillet. Cook and stir for 5 to 7 minutes or until no longer pink in the center. Add the onion and pepper mix; cook for an additional 3 to 5 minutes or until thoroughly heated, stirring frequently.
  3. Meanwhile, warm the flour tortillas as directed on package. For each taco, spoon 1/4 cup chicken mixture on one half of the tortilla. Top a dollop of sour cream. Fold over to serve.
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Reviews 17

  1. 26 Ratings


We loved this recipe! The Brown Sugar compliments the cumin and chili powder, but is not too sweet or spicy. 1 recipe is enough for 2 chicken breasts.


Very good. Instead of dipping each piece of chicken into the spice mixture, I just sprinkled the entire spice mixture over the chicken and cooked it all up. The whole family loved it! It is a keeper for us!

Emily Jones Frandsen

Super amazing and super easy! We used fresh onions and peppers. I cooked the chicken first, then took the chicken out, added a bit more oil and cooked the peppers and onions. Then I added back in the chicken and heated through.