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5 from 5 votes

Crispy Lemongrass Chicken Tacos

Easy crispy chicken tacos made with soft corn tortilla shells stuffed with a flavourful lemongrass chicken with crispy tortilla bits on the inside! Best of both worlds, crispy and soft taco in one!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main, Snack
Cuisine: Asian, Tex Mex
Servings: 4 Servings
Calories: 220kcal
Author: Joyce | Pups with Chopsticks


  • 6 boneless chicken thighs (or any dark meat)
  • 3 cloves garlic (finely minced)
  • 3 tablespoons soy sauce
  • 6 soft corn tortilla shells
  • 1 tablespoon balsamic vinegar
  • 1-2 stalks green onion (finely chopped)
  • 1-2 stalks lemongrass (approximately 2.5-3 tablespoons, finely chopped)
  • handful tortilla chips


  • Finely chop the garlic and lemongrass (use the bottom half of the stalk only, if you are using fresh lemongrass)
  • Finely chop green onions and set aside for garnishing at the end
  • Marinate the chicken with the garlic, soy, lemongrass, balsamic vinegar for 2-3 hours
  • In a large skillet, add some oil and set the heat to medium heat
  • Starting skin side down first, sear the chicken for 3-4 minutes a side. To get the brown skin, leave it untouched skin side down for a few minutes. (If you are using boned chicken, you will need to cook the chicken longer)
  • Once the chicken is done, transfer it to a cutting board and place some tortilla chips on top of the chicken and chop it up together
  • Add in the green onions
  • Add to tacos with toppings and enjoy!


Serving: 1Serving | Calories: 220kcal | Carbohydrates: 3g | Protein: 22g | Fat: 13g | Sodium: 1133mg | Sugar: 1g