tracking pixel CORONA EXTRA X BEER BATTERED FRIED CHICKEN TACOS

You must be of legal drinking age to enter this site.

Value must be between 1 and 12 Value must be between 1 and 31 Please enter a valid year

Please enter a valid date

Want to pass us the aux? Click here to enable audio.

Buy Corona Now

CORONA EXTRA X BEER BATTERED FRIED CHICKEN TACOS

Prep 35 min
Cook 40 min
Servings 10

Crispy fried chicken gets a Tex-Mex makeover in this deliciously fun taco. Topped with cool, crisp lettuce, sweet cherry tomatoes and a creamy sauce, this little bit of heaven tucked into a crunchy Old El Paso™ Stand ‘N Stuff™ Taco Shell needs nothing more than a cold Corona Extra® to turn any meal into a fiesta.

Ingredients

  • 2 boneless skinless chicken breasts (about 1 lb)
  • 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 3/4 teaspoon baking powder
  • 1 cup Corona® Extra Beer
  • Vegetable oil
  • 1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
  • 1 1/2 cups shredded lettuce
  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup sliced green onions
  • 1/2 cup Old El Paso™ Creamy Salsa Verde Sauce or Old El Paso™ Zesty Ranch Sauce
Print Recipe

Directions

  • Pat chicken dry with paper towels. Cut each breast crosswise into 1/2-inch slices; place in medium bowl. Add 2 tablespoons taco seasoning mix; toss to coat. In large bowl, beat flour, cornstarch, remaining 1 tablespoon taco seasoning mix and the baking powder with whisk. Add beer; beat until smooth. Transfer chicken to batter; toss until evenly coated.
  • In 10-inch skillet, heat 1/2 inch oil to 350°F. Working with 4 to 5 pieces at a time, remove chicken from batter, allowing excess to drip off, and add to hot oil. Fry chicken (do not let pieces touch) until golden brown and crispy, about 2 to 3 minutes per side. Drain on paper towels. Repeat with remaining chicken.
  • Divide chicken among taco shells; top with remaining ingredients.

CORONA EXTRA X BEER BATTERED FRIED CHICKEN TACOS

Crispy fried chicken gets a Tex-Mex makeover in this deliciously fun taco. Topped with cool, crisp lettuce, sweet cherry tomatoes and a creamy sauce, this little bit of heaven tucked into a crunchy Old El Paso™ Stand ‘N Stuff™ Taco Shell needs nothing more than a cold Corona Extra® to turn any meal into a fiesta.

prep 40 min
cook 35 min
servings 10

Ingredients

  • 2 boneless skinless chicken breasts (about 1 lb)
  • 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 3/4 teaspoon baking powder
  • 1 cup Corona® Extra Beer
  • Vegetable oil
  • 1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
  • 1 1/2 cups shredded lettuce
  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup sliced green onions
  • 1/2 cup Old El Paso™ Creamy Salsa Verde Sauce or Old El Paso™ Zesty Ranch Sauce

Directions

  • Pat chicken dry with paper towels. Cut each breast crosswise into 1/2-inch slices; place in medium bowl. Add 2 tablespoons taco seasoning mix; toss to coat. In large bowl, beat flour, cornstarch, remaining 1 tablespoon taco seasoning mix and the baking powder with whisk. Add beer; beat until smooth. Transfer chicken to batter; toss until evenly coated.
  • In 10-inch skillet, heat 1/2 inch oil to 350°F. Working with 4 to 5 pieces at a time, remove chicken from batter, allowing excess to drip off, and add to hot oil. Fry chicken (do not let pieces touch) until golden brown and crispy, about 2 to 3 minutes per side. Drain on paper towels. Repeat with remaining chicken.
  • Divide chicken among taco shells; top with remaining ingredients.

Buy Online