20-Minute Chicken Puffy Tacos

Name: 20-Minute Chicken Puffy Tacos
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Canola oil for frying; 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count); 1 box (10 oz) frozen corn & butter sauce; 1 1/2 cups shredded cooked chicken; 1 cup Progresso™ black beans (from 15-oz can), drained, rinsed; 1/2 teaspoon ground cumin

Prep time:20 min
Total time:20 min
Ingredients:6
Servings:4

By Shawn Syphus Updated 10/07/2022

20-Minute Chicken Puffy Tacos

Prep time:20 min
Total time:20 min
Ingredients:6
Servings:4
Calories per serving:

Deep-fried tacos? Taco night will never be the same. Light and flaky biscuit shells plus a quick, flavorful filling make for one delicious weeknight dinner. Serve these 20-Minute Chicken Puffy Tacos with your favorite taco toppings for a fun, flavorful meal.

More About This Recipe

True puffy tacos are a Tex-Mex specialty and are said to have originated in San Antonio, Texas. The dough is traditionally made from corn masa and is deep fried. This version of puffy tacos takes a shortcut and starts with Pillsbury biscuits instead, so you don’t have to worry about drafting dough from scratch. We filled this recipe with shredded chicken, but you can easily customize the filling to your favorite protein and other taco ingredients. Puffy tacos are just the beginning. We have so many more creative twists on tacos you have to try next! Ready to try some more Mexican-inspired recipes? We have the best tips and tricks the best enchiladas ever.

20-Minute Chicken Puffy Tacos

Prep time:20 min
Total time:20 min
Ingredients:6
Servings:4

Ingredient

Canola oil for frying
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
1 box (10 oz) frozen corn & butter sauce
1 1/2 cups shredded cooked chicken
1 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1/2 teaspoon ground cumin

Instructions

Step 1
In deep fryer or deep heavy saucepan, heat 2 inches oil to 375°F.

Step 2
Separate dough into 8 biscuits; flatten each into 1/8-inch thick round. Gently place 1 dough round in hot oil; fry 1 to 2 minutes on each side until golden brown and slightly puffy. Drain on paper towel-lined plate; keep warm. Repeat with the remaining dough rounds.

Step 3
Meanwhile, steam corn as directed on box; place corn in large bowl. Add chicken, black beans and cumin. If desired, season with salt and pepper to taste. Toss mixture to combine.

Step 4
Carefully fold fried biscuits in half to form taco shells; fill with chicken and corn mixture. If desired, top with additional taco toppings such as chopped fresh cilantro, shredded lettuce, diced tomatoes and sour cream. Serve immediately.

Recipe Tips

These puffy tacos would also be perfect with shredded cooked beef, pork or without any meat for an easy veggie-filled meal!
Kick up the heat level of this fried tacos recipe by adding 1 teaspoon chili powder to the chicken and corn mixture!