Crinkle Cut Chicken Tacos

with Grown In Idaho® Super Crispy Crinkle Cut Fries

Cooking Time
26 Minutes



Grown In Idaho® Super Crispy Crinkle Cut Fries atop deliciously seasoned chicken tacos make an enticing Summertime meal you’ll want to enjoy night after night.

  • ½ bag Grown In Idaho® Super Crispy Crinkle Cut Fries

  • 1 lb. Chicken Breast, diced

  • ½ tsp Paprika

  • ½ tsp Cumin, ground

  • ½ tsp Onion Powder

  • ½ tsp Salt

  • ¼ tsp Garlic Powder

  • ¼ tsp Black Pepper, ground

  • 1 T Cooking Oil

  • 2 C Cheddar Cheese, shredded

  • 6-8 Flour Tortillas, 6 Inch

  • 1-2 C Lettuce, shredded

  • ½ C Pickled Jalapeños

  • Salsa, for topping

  • Sour Cream, for topping


  1. OVEN: Preheat oven to 425°F. Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 18-20 minutes or until crispy. Stir halfway through cooking time to ensure even baking.

    AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.

  2. While fries bake, heat a large skillet over medium high heat.

  3. Add the oil followed by the chicken and all of the spices and salt.

  4. Stir occasionally until chicken has fully cooked.

  5. Add the fries to the pan and gently fold them into the chicken so that they are mixed evenly together and spread out in the pan.

  6. Top with the cheese and bake for roughly 5 minutes, or until the cheese has melted.

  7. Divide the fry and chicken mix between the tortillas.

  8. Top with lettuce, salsa, pickled jalapeños, and sour cream.