Chicken Flautas from Taco Cabana feature tender shredded chicken mixed with flavorful spices, tightly rolled in crispy golden corn tortillas, and served with fresh guacamole and tangy salsa for a delightful blend of savory and zesty tastes.
Equipments
- Mixing bowl
- Saucepan
- Skillet or frying pan
- Tongs
- Knife
- Cutting board
- Shallow dish (for rolling/flour)
- Paper towels (for draining)
- Plate (for serving)
- Food processor or fork (for guacamole)
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 cup vegetable oil (for frying)
- 2 ripe avocados
- 1/4 cup diced tomato
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt (for guacamole)
- 1 cup salsa
Your chicken breasts should be shredded finely to ensure they absorb the blend of spices like cumin, chili powder, and garlic powder thoroughly, enhancing the overall flavor of the flautas. Use fresh, ripe avocados for the guacamole to achieve a creamy texture and vibrant taste, balanced perfectly with lime juice and salt. Corn tortillas are essential for achieving the authentic crispiness during frying, so avoid using flour tortillas. Maintain the oil temperature around 350degF for frying to create crisp, golden flautas without sogginess. This Chicken Flautas from Taco Cabana copycat menu delivers an authentic mix of tender, spiced chicken wrapped in crunchy tortillas, paired with fresh guacamole and tangy salsa.
Instructions
- Instructions Needed:
- Cook chicken breasts in a saucepan with water until cooked through; let cool, then shred.
- In a mixing bowl, combine shredded chicken, cumin, chili powder, garlic powder, onion powder, salt, and black pepper; mix well.
- Warm corn tortillas in a skillet or microwave until pliable.
- Place a spoonful of seasoned shredded chicken onto each tortilla and roll tightly.
- Heat vegetable oil in a skillet or frying pan over medium heat.
- Fry the rolled flautas in hot oil, turning with tongs until golden and crispy; transfer to paper towels to drain.
- In a bowl or food processor, mash avocados with a fork; stir in diced tomato, red onion, cilantro, lime juice, and salt to make guacamole.
- Serve flautas on a plate with fresh guacamole and salsa.
Substitution
Chicken Flautas from Taco Cabana copycat menu can be adapted easily if you don't have corn tortillas; flour tortillas work well but result in a softer texture rather than the traditional crispiness. If frying in vegetable oil is not preferred, baking the flautas at 425degF (220degC) on a greased baking sheet for 15-20 minutes can achieve a healthier, crispy alternative. When preparing guacamole, you can use a fork instead of a food processor, which preserves a chunkier texture and adds a fresh, rustic appeal to Your dish. To prevent the shredded chicken from drying out during cooking, consider simmering it briefly in chicken broth infused with the spices before mixing. Leftover guacamole can be stored in an airtight container with plastic wrap pressed onto the surface to minimize browning.
Tips
Make sure the chicken is thoroughly cooked before shredding to avoid any food safety issues. Warm the corn tortillas until flexible to prevent cracking when rolling the flautas. Use tongs to carefully turn the flautas while frying to achieve an even golden crisp without breaking them. Drain fried flautas on paper towels to remove excess oil, ensuring your dish is not greasy and maintains a crisp texture.
Nutritions
Chicken flautas provide a protein-rich meal with approximately 30 grams of protein per serving, thanks to the shredded chicken breasts. Corn tortillas contribute complex carbohydrates and fiber, aiding digestion while keeping the dish relatively low in calories. The guacamole adds healthy monounsaturated fats from avocados, along with essential vitamins like vitamin E and potassium. Pairing the flautas with salsa enhances the nutritional profile by offering antioxidants such as vitamin C from fresh tomatoes and spices.
Storage
Store leftover Chicken Flautas in an airtight container in the refrigerator for up to 3 days to maintain their crispiness and freshness. Place paper towels in the container to absorb excess moisture and prevent sogginess. Reheat your flautas in an oven or air fryer at 350degF (175degC) for 5-7 minutes to restore their crispy texture.
Variation or Alternatives
You can substitute the boneless, skinless chicken breasts with shredded rotisserie chicken for a quicker preparation while maintaining the flavor. Swap corn tortillas for flour tortillas if you prefer a softer texture or find corn tortillas difficult to roll without cracking. Try baking the flautas on a greased baking sheet at 425degF (220degC) for 15-20 minutes instead of frying to reduce oil content while still achieving crispiness. For a spicier twist, add finely chopped jalapenos or a dash of hot sauce to the guacamole mixture.
Allergies
Chicken Flautas from Taco Cabana contain ingredients like chicken, which can trigger allergies in some individuals sensitive to poultry. The dish also includes corn tortillas, which may pose a risk for those with corn allergies or sensitivities. Your guacamole contains avocados and citrus lime juice, which are less common allergens but still possible triggers for some people.
Why this recipe?
Chicken Flautas from Taco Cabana are beloved for their crispy, golden exterior combined with tender, flavorful shredded chicken inside. The perfect balance of savory spices and fresh ingredients creates a satisfying taste experience that keeps customers coming back. You can recreate this Tex-Mex favorite at home, ensuring a customized heat level and fresh toppings to suit your palate. Making a copycat version is worth it for the opportunity to enjoy authentic flavors without the wait or cost of dining out.