5 Rolled Tacos Recipe

Prepare aromatics

Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Warm and season the meat

Add the cooked shredded chicken (or your chosen cooked meat) to the skillet. Break up any large pieces with a spatula. Stir in cumin, chili powder, salt, and pepper. Cook for 2–3 minutes, stirring, to combine flavors and dry excess moisture. Add the lime juice and stir through. Taste and adjust seasoning if needed. Remove from heat and set aside.

Soften tortillas

Lightly warm the corn tortillas so they are pliable: wrap in a damp paper towel and microwave 20–30 seconds, or warm one at a time in a dry skillet 20 seconds per side over medium heat. Keep them covered with a towel to remain pliable.

Assemble rolled tacos

Lay one warmed tortilla flat. Place about 3 tablespoons (roughly 1/4 cup) of the seasoned shredded meat in a thin line lengthwise near the edge of the tortilla. Sprinkle about 1–2 tablespoons of shredded cheese over the meat. Tightly roll the tortilla around the filling. Repeat with the remaining 4 tortillas to make 5 rolled tacos. Place seam-side down on a plate while preparing to fry.

Pan-fry to crisp

Pour the remaining 2 tablespoons of vegetable oil into a large nonstick skillet and heat over medium-high until shimmering. Place the rolled tacos seam-side down in the skillet (work in a single layer; you may need two batches). Fry 1.5–2 minutes per side, pressing gently with a spatula, until golden brown and crisp all over. Transfer cooked rolled tacos to a paper towel-lined plate to drain excess oil.

Finish and serve

Arrange the 5 rolled tacos on a serving plate. Spoon salsa over or alongside for dipping. Add dollops of sour cream or crema, scatter shredded lettuce and diced tomato on top, and sprinkle with chopped cilantro. Serve immediately with lime wedges to squeeze over the tacos.