Gluten Free Fried Chicken Tacos (vegan option)

Whenever I go to a taco restaurant, there are alway options for me to order. Corn tortilla tacos with grilled chicken or grilled shrimp always work great. But every single time I see a taco with a crispy battered and fried chicken, I want it. Even when there are good gluten free options, my eyes always go to the breaded chicken that I cant have! These Fried Chicken Tacos are crispy and made with fried chicken that yep, you guessed it, is gluten free!

This recipe is perfect for a weeknight meal because it only requires a few simple ingredients and can be prepared in under 30 minutes, just like my gluten free taco bowl.

These tacos are perfect for an easy weeknight meal. This recipe is an easy gluten free weeknight dinner with chicken and a nut free recipe too, just like this gluten free bbq chicken and this Lazy Chicken Parmesan Quinoa Casserole.

why you’ll love this recipe

• Honestly this recipe makes for the perfect weeknight meal! When I say its easy, its SO easy. I used minimal dishes here and of course the air fryer!
• Comes together in less than 15 minutes.
• These tacos use minimal dishes and take minimal time to clean up… which is my ideal kind of recipe! I hate doing dishes. I’d rather do any other chore rather than dishes. Clean the bathroom? Count me in.
• Fills you up without feeling heavy.
• Air frying the chicken is a quick and healthy way to cook it, and warming the tortillas takes just a few seconds in the microwave or pan.

ingredients & substitutions

Corn tortillas: Base of the Fried Chicken Tacos, soft and foldable. You can use flour tortillas if you prefer, or gluten-free options are available. I use corn tortillas because they are naturally gluten free. They are easy to warm up in a pan or in the oven.

Crispy chicken tenders:  I use pre-cooked, gluten-free chicken tenders to make this recipe quick and simple. If you want to make your own chicken cutlets you can too! For a Vegan alternative I like to use tofu or vegan chick’n or tempeh work too. The Meati brand is one I use the most.

Black beans: You can use any type of beans here or skip the beans alltogether. My husband loves beans but I prefer them in smaller portions or as toppings!

Romaine lettuce: Fresh, crisp base for the toppings. Other leafy greens like spinach or kale can be used.

Feta: I switch between dairy free feta and fat free feta. You can use any feta cheese you want! Crumbled tofu or nutritional yeast can also be used for a vegan option.

Spicy ranch dressing: Adds tangy kick. Adjust the amount to your spice level. Vegan ranch options are widely available and I like to stick to dairy free options when I can.

taste & texture

The crispy chicken bursts with savory flavor, contrasting with the cool crunch of fresh lettuce. Tangy feta crumbles add a salty surprise, while creamy ranch dressing brings a welcome coolness. Each bite of the Fried Chicken Tacos is a satisfying mix of textures and tastes, from the juicy chicken to the smooth feta and the pops of crisp lettuce.

directions

Step 1

Add the chicken or chick’n to an air fryer basket. Air fry on 400 for 20 minutes.

Step 2

Warm the corn tortillas in the oven for 2 to 3 minutes so they’re easier to work with.

Step 3

Remove the tortillas from the oven and top with lettuce, crispy bites, enchilada, black beans, feta and ranch.

expert tips & tricks

• Get creative: Don’t be afraid to add your favorite toppings! I like to add chopped red onion, cilantro, pico de gallo, avocado slices, and hot sauce to switch it up every time I make these. That way this recipe feels new and exciting.
• Feeling adventurous? Try making your own vegan spicy ranch dressing with cashew cream, nutritional yeast, spices, and lemon juice.
• Leftover ingredients? Use them to create a delicious Fried Chicken Taco salad or bowl the next day!

recipe variations

• I love making a low carb version. For that, I ditch the tortillas and build the Fried Chicken Tacos on a bed of romaine lettuce instead! You can also use cauliflower tortillas as well!
• To make this low fat, I like to opt for baked or grilled chicken tenders instead of fried. Skip the ranch dressing and use light salsa or a squeeze of lime for a zesty kick for low fat Fried Chicken Tacos.
• For the vegan recipe, I choose vegan chicken alternatives like chick’n, tofu or tempeh crumbles seasoned with taco spices. Swap in creamy cashew crema for the ranch dressing and use vegan feta for vegan Fried Chicken Tacos.

how to serve, store and meal prep

I store leftovers of the Fried Chicken Tacos without the dressing in the fridge for up to 2 days.

To revive refrigerated Fried Chicken Tacos, I warm the tortillas briefly in the microwave or oven. I reheat chicken separately to maintain crispness. I suggest using the air fryer for this! Avoid reheating with dressing.

I love to assemble individual Fried Chicken Tacos with all the components except dressing and store them in the fridge for easy weekday lunches. Simply add fresh greens and dressing when ready to eat.

Looking for more allergy friendly easy recipe?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along! 

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