Recipe
🍽️ DINNER
Pollo con Tajadas
Honduran fried or grilled chicken over crisp green-plantain chips with cabbage slaw and sauces.
Honduran · easy · serves 4
prep 20 min · cook 30 min
~824 cal · 74g protein · 68g carbs · 27g fat · 7g fiber · 32g sugars · 6g sat fat (estimated, per serving)
↓ Jump to Recipe
AI-generated illustration
Pollo con tajadas is a favourite Honduran plate, especially popular as street and casual food, that layers fried or grilled chicken over a bed of crisp chips. It is casual and full of the flavours that define Honduran eating.
The tajadas are thin slices of green fried until crunchy, forming the base. Over them go pieces of seasoned chicken, a fresh shredded cabbage slaw (curtido), and a generous drizzle of Honduran sauces, typically a tangy red sauce and a mayonnaise-based dressing.
The combination of crisp , savoury chicken, and cool, tangy toppings is the whole point. Pollo con tajadas is eaten with the hands and real enthusiasm.
Saved recipes and passport stamps are kept on this device. Sign in to keep them across your devices and leave reviews.
Make it yours
✓ Naturally gluten-, dairy-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
2.5 lb chicken pieces
4 green (for tajadas)
1/4 head cabbage
1 carrot
1/4 cup vinegar (curtido)
2 tomato
1 onion
3 cloves garlic (red sauce)
1 tsp cumin
1 tsp oregano
1/4 cup mayonnaise (for the pink sauce)
2 tbsp ketchup (for the pink sauce)
as needed oil for frying
Instructions
1
Season and fry or grill the chicken (or mushrooms and tofu) until cooked and golden.
2
Slice the green plantains thin and fry into crisp tajadas.
3
Toss the cabbage and carrot with vinegar and salt for curtido.
4
Blend the tomato, onion, and garlic into a light red sauce and warm it, then stir the mayonnaise and ketchup into a creamy pink sauce.
5
Pile tajadas, chicken, and curtido, then drizzle with both the red and pink sauces.
San Pedro Sula tradition.
Ratings & reviews
Cooked it? Rate this dish:
No account needed. Sign in to leave a full review with a comment.
Cooked it?
Kept on this device, no account needed. Sign in to leave a review and keep your passport across your devices.
No reviews yet, be the first to cook it.
🌏 While it simmers, know your destination
📍
San Pedro Sula. San Pedro Sula is Honduras's industrial north, in the coastal country the baleada comes from: a thick flour tortilla folded over refried beans, crema, and crumbled hard cheese. Coconut milk, plantain, and Garifuna seafood soups come in from the Caribbean coast nearby.
🗺️
Honduras. The Caribbean coast is Garifuna, descended from Africans and Island Caribs deported from Saint Vincent in 1797, and it cooks differently from the interior. Hudut is the dish to name: fish simmered in coconut broth, served with plantain pounded in a wooden mortar into a smooth mass called machuca, and the same food is eaten across the border in Belize.
🌍
North America. The most consequential technique on this continent is nixtamalisation, cooking maize with lime or wood ash. It loosens the skins, makes the dough that becomes tortillas and tamales, and frees up niacin the body cannot otherwise absorb, which is why maize spread around the world without the technique and took pellagra with it.
The story behind this dish is up top, worth a read while the pot works.
More from Honduras
BaleadasA thick flour tortilla folded over refried beans, salty cheese, and crema, Honduras’ perfect handheld meal.
Sopa de CaracolA rich conch soup in coconut broth with yuca, plantain, and corn, the Garifuna coastal dish Honduras made famous.
Rosquillas en MielLittle corn-and-cheese rings simmered in a dark spiced sugar syrup, a Honduran and Central American sweet.
Browse all Honduras recipes →
Good to know
You’ll need: Grill or barbecue, Blender.
Storing it: Best assembled just before serving. Prep the components ahead and dress at the last moment so it stays crisp.
Make it a Honduras meal
Horchata HondureñaDrink
Rosquillas en MielDessert
Sopa de CaracolLunch
Similar dishes from around the world
CasadoCosta Rica
Gado-GadoIndonesia
Pav BhajiIndia
SilpanchoBolivia
Ika MataCook Islands
Kokoda (Fijian Coconut Ceviche)Fiji
Cuisine
Diet
Frequently asked questions
What is Pollo con Tajadas?
Honduran fried or grilled chicken over crisp green-plantain chips with cabbage slaw and sauces.
Where does Pollo con Tajadas come from?
Pollo con Tajadas is a Honduran dish from San Pedro Sula, Honduras.
Can Pollo con Tajadas be made vegan, gluten-free, or dairy-free?
This Pollo con Tajadas recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Pollo con Tajadas safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Pollo con Tajadas take to make?
About 50 minutes total (20 minutes prep, 30 minutes cooking), serving 4.
Get the Sunday Spin
One dish from somewhere in the world, in your inbox every Sunday. No spam, just dinner inspiration you can cook that day.