Easy Fry Bread Chicken Tacos
Fry bread taco shells are topped with savory shredded chicken, plus your favorite taco toppings like cheese, sour cream, avocado and tomato, plus a creamy cilantro lime dressing.
Servings: 6 -8 servings
Calories: 374kcal
Ingredients
- 1 16.3 oz. can refrigerated biscuit dough
- Vegetable or canola oil for frying
- 4 cups cooked shredded chicken
- 1 1 oz. package taco seasoning mix
- 1 cup water
- Optional toppings:
- Lettuce
- Shredded cheese
- Diced tomato
- Avocado
- Black beans
- Sour cream
- Salsa
- Creamy Cilantro Lime Dressing
Instructions
- Heat about 1 inch of oil in a large skillet. Remove biscuit dough from can. Press each round of dough into a flat circle. Place dough in hot oil and fry for about 2 minutes per side, or until golden. Remove to a paper towel lined plate and keep warm. Repeat with remaining biscuit dough.
- In a medium skillet or saucepan, combine chicken, taco seasoning mix and water. Bring to a simmer and cook for 5-10 minutes, or until liquid is reduced.
- Place fried bread onto a plate, then top with chicken mixture and any desired toppings. Drizzle with Creamy Cilantro Lime Dressing.
Nutrition
Serving: 1g | Calories: 374kcal | Carbohydrates: 16g | Protein: 21g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Cholesterol: 55mg | Sodium: 316mg | Fiber: 5g | Sugar: 3g