Crunchy Doritos Chicken Tacos
These crunchy Doritos chicken tacos combine tender, seasoned shredded chicken, homemade guac, and cotija cheese in a crispy, cheesy, Doritos taco "shell". It's a fun treat everyone loves.
Servings: 12 Tacos
Ingredients
Cheesy Taco Shells
- 9.25 ounce Cool Ranch Doritos
- 16 ounce Monterrey Jack cheese, shredded
Shredded Chicken
- 2 chicken breasts boneless, skinless
- 1 chicken bouillon cube
- 10 ounce can Rotel
- 1½ tablespoon taco seasoning
- 1½ teaspoon cumin, divided
Guacamole
- 2 large avocados
- 1 fresh lime
- 2 garlic cloves, minced
- 1 tomato, seeds removed and diced
- 2 tablespoon cilantro, chopped
- ¼ cup red onion, diced
- 2 tablespoon pickled jalapenos, chopped
- ⅓ cup cotija cheese
- Salt & pepper, to taste
Instructions
Shredded Chicken
- In a medium pot place chicken, rotel, and 1 tablespoon of cumin.
- Add enough water to barely cover chicken. Bring to a boil and reduce down to a simmer.
- Add chicken bouillon cube and stir to dissolve.
- Simmer for 15-20 mins until chicken is cooked through.
- Remove chicken from pan and shred with two forks. Add the chicken back to the pot and stir.
Guacamole
- Cut the avocados in half and remove the seeds.
- Score each half of the avocado vertically and then horizontally with a knife.
- Scoop the avocado out of the skin with a spoon and place in a medium bowl.
- Add minced garlic and mash the avocados, until a few chunks are remaining.
- Add the lime juice, jalapenos, tomatoes, red onion, cilantro, and ½ teaspoon of cumin, to the bowl and mix thoroughly.
- Taste for seasoning and add salt and pepper, as needed.
- Cover with plastic wrap and place in the fridge.
Cheesy Taco Shells
- In a food processor, pulse the Doritos chips until almost crumbled, and pour into a separate bowl.
- Heat a skillet or frying pan over low heat.
- Take a small handful of shredded cheese approx. ⅓ cup, and a handful of the crumbled chips, and mash them together to form a 2-inch ball.
- Flatten with the palm of your hand to create a disk.
- Carefully place the shell into the pan.
- Cook on low on one side until the bottom cheese is golden.
- Using two silicone spatulas flip the shell and cook on the other side until golden, approx 4 minutes.
- Remove from pan and place on a cooling rack, folding the shell in half to create the taco shape, and let cool. Repeat steps.
Assemble
- Take each shell and place chicken in the bottom, top with guacamole, and sprinkle cotija over the top.
- Drizzle preferred taco sauce or salsa over the top.
Notes
Tips
- Fry the tortilla mixture over low heat to avoid burning.
- When flipping your tortillas, use two rubber spatulas and a gentle motion to ensure the Doritos and cheese hold together.
- Shape the Dorito discs into taco shells while warm. If they're cool, they'll break.
- When covering your guac with plastic wrap, be sure it's in full contact with the guac's surface to prevent air from coming into contact with it, which can cause browning.