Jalapeño Popper Chicken Tacos
These are some of the most delicious tacos you'll ever make!
Servings: 12 tacos
Cost: £2 / $2.50
Equipment
- Frying Pan & Spatula/Turner
- Sharp Knife & Chopping Board
- Large Mixing Bowl
- Box Grater
Ingredients
- 6 slices of Streaky Bacon (see notes)
- 250g / 9oz cooked Chicken, diced into small cubes
- 100g / 1 cup grated Cheddar
- 50g / 1/2 cup shredded/grated Mozzarella
- 100g / 3.5oz Cream Cheese
- 60g / 1/4 cup Sour Cream
- 30g / 1/4 cup pickled/jarred Jalapeños, finely diced
- 1 large Spring Onion, finely diced
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cumin
- 1/8 tsp Black Pepper
- 12 Street Market Tortillas (see notes)
- Oil Spray, as needed for frying
Instructions
- Cook the bacon using your preferred method to your preferred texture.
- Meanwhile, combine everything else in a large mixing bowl until well-distributed. Once the bacon is cooked, dice it and fold it through the filling. It might seem a little dry at this point, which is fine.
- Spread the filling over half the tortillas, then fold them over and gently press down.
- In batches, pan fry the tacos over medium-high heat for a couple of minutes on each side, or until golden and crisp with the filling hot and bubbly. Lightly spray both sides of the tacos with oil before frying.
- Serve and enjoy!
Video
Notes
a) Cooking the bacon - I typically pan-fry it as I'm already going to be using the pan. Plus I find this to be the quickest method. You can also air fry or bake it.
b) Bacon fat - if you'd like, you can retain any excess bacon fat and brush it on the tacos in replacement of the oil spray. Completely optional though!
c) Tortillas - you'll find the Old El Paso small street market tortillas in most supermarkets (I get mine from Morrisons). You can use slightly larger tortillas and can use flour ones too (I find flour ones actually crisp up a little better). You'll just end up with less tacos. In all cases, they should be relatively thin and crispy. Although the filling will look dry at the start, as it heats up it melts and begins leaking out of the tacos. Hence why you don't want to overfill the tortillas.
d) Serving - You could serve with Tortilla Chips and Salsa or Guac or just as they are! To film, I actually served with Ranch mixed with hot sauce.
e) Calories - Per taco.
Nutrition
Calories: 249kcal | Carbohydrates: 15.31g | Protein: 13.54g | Fat: 14.69g | Saturated Fat: 5.185g | Polyunsaturated Fat: 0.765g | Monounsaturated Fat: 2.779g | Trans Fat: 0.098g | Cholesterol: 35mg | Sodium: 412mg | Potassium: 182mg | Fiber: 0.8g | Sugar: 1.8g | Vitamin A: 276IU | Vitamin C: 0.5mg | Calcium: 125mg | Iron: 1.38mg