Grammy's Kitchen · Chicken Tacos · Crack Chicken Tacos
One of 96 chicken tacos recipes we measured
from therecipecritic.com
1 cooks on therecipecritic.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 1% |
| protein add | 100% | 100% |
| aromatics | 5% | 1% |
| vegetables and beans | 0% | 2% |
| liquid | 7% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 675 g | 3 cups cooked, shredded chicken (I used rotisserie chicken) |
| 170 g | 6 ounces softened cream cheese |
| 170 g | 1 1/2 cups shredded cheddar cheese (divided) |
| 77 g | 1/3 cup sour cream |
| 28 g | 1 (1-ounce) packet ranch seasoning (about 2 1/2 tablespoons) |
| 150 g | 2/3 cup cooked, chopped bacon (about 10 slices, additional for topping if desired) |
| 53 g | 1/3 cup sliced green onions (divided) |
| 20 g | 1-2 tablespoons vegetable oil (or nonstick vegetable oil spray) |
| 10-12 corn tortillas |
Method: 6 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were delicious - even my four year old loved them! The only change I made was using flour tortillas because that was all I had on hand. Will be making these again!” — a cook, 5.0★