Soft-Shell Chicken Tacos

Soft-Shell Chicken Tacos


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


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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  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...

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 i...