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Chicken zopitos


Mini tacos

Rate this recipe 4/5 (14 Votes)


  • 2 pounds of chicken breast cooked and shredded
  • 4 to 5 medium potatoes diced 1/2 inch cubes
  • 1 onion
  • 1/2 tomato
  • 1/2 tsp dry oregano
  • 1 bay leaf
  • Ground black pepper to taste
  • 2 tbs chicken bouillon
  • 1 pack of mini corn tortillas
  • Oil for frying
  • Shredded cabbage
  • Ground cotija cheese
  • Tapatio hot souce (optional)


Servings 10
Level of difficulty Average
Preparation time 20mins
Cooking time 120mins
Cost Budget Friendly


Step 1

Cook chicken in 4 cups of boil water with salt and bay leaf. Shred chicken (keep the chicken broth)

Step 2

Peal off the skin of potatoes cut in small cubes

Step 3

Chop onion and tomato small and thin cubes

Step 4

In a skillet add 1 tbs of oil let heat and add 1/4 of the chopped onion and tomato until onion is transparent, add potatoes salt and ground black pepper to taste mix we'll let cook until potatoes change color almost transparent

Step 5

Add potato mixture and shredded chicken to the saved broth add oregano and 2 tbs of chicken bouillon and let cook about 10 minutes or until potatoes are fully cooked

Step 6

Thinly Shred the cabbage.

Step 7

In skillet heat frying oil add mini tortillas until cooked and soft.* Drain in paper towels to remove excess oil do this for 4-5 tacos per person add chicken mixture in center of tortilla top with onion cotija cheese cabbage and hot souce. Enjoy!!!


*Tortillas can be fried a little longer for better hold

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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