Pollo Con Tajadas Recipe

This Pollo Con Tajadas Recipe brings the perfect balance of crispy fried chicken, sweet tajadas, bold salsa roja, creamy pink sauce, and fresh slaw.

this Recipe

Ever bite into something and instantly feel like you’ve been missing out your whole life? That was me with Pollo Con Tajadas.

The first time I had it, I was visiting a Honduran restaurant that had been recommended to me at least a dozen times. You know how it is—when everyone tells you a place is that good, you either brace for disappointment or prepare to have your mind blown. I walked in, ordered the Pollo Con Tajadas, and what arrived at my table was a plate stacked with crispy, golden fried chicken, perfectly fried tajadas (thin slices of green bananas), fresh slaw, and not one but two sauces—a rich, bold salsa roja and a creamy pink sauce.

One bite. That’s all it took. I was hooked. The crispy, juicy chicken. The slightly sweet and salty tajadas. The creamy, tangy sauces. It was everything.

I went home that night and started researching how to make it myself. And after many attempts (some great, some…well, not), I finally landed on this recipe. It’s easy, packed with flavor, and honestly? It tastes just like the one from that restaurant—maybe even better.

Why You’ll Love This Pollo Con Tajadas Recipe?

• Crispy, Juicy Fried Chicken – Marinated in a flavorful blend and fried to golden perfection.
• Sweet, Golden Tajadas – Fried green bananas add the perfect texture and balance.
• Bold Salsa Roja – A rich, smoky sauce made with roasted tomatoes and peppers.
• Creamy Pink Sauce – A tangy, garlicky drizzle that brings everything together.
• A Full Meal on One Plate – It’s got crunch, sweetness, spice, and tang—all in one bite!

Ingredient Notes:

This dish is all about layering flavors and getting that perfect balance of crispy, savory, sweet, and tangy. Here’s what you’ll need:

• Chicken – Bone-in for the best flavor, but boneless works too.
• Green Bananas – Not to be confused with ripe yellow bananas—these are firmer and fry up beautifully.
• Flour – Gives the chicken a crispy, light coating.
• Pico de Gallo – Adds a fresh, vibrant contrast.
• Cabbage & Carrot – The slaw brings a crunchy, refreshing bite.
• Limes – A must for brightening up the slaw.
• Cilantro – Essential for both the salsa roja and slaw.
• Tomatoes, Peppers, Onion, & Garlic – The foundation of the salsa roja.
• Mayo, Ketchup & Mustard – The magic behind that creamy pink sauce.
• Cumin, Paprika, and Garlic – The key to a flavorful chicken marinade.

Pro Tip: Use really green bananas. If they’re even a little ripe, they’ll turn too soft when fried.

How To Make Pollo Con Tajadas?

Step 1: Marinate the Chicken

First things first—cut a few small slits into your chicken pieces. This helps the marinade soak in and ensures the chicken cooks evenly.

In a large bowl, mix mayo, mustard, minced garlic, cumin, paprika, salt, and pepper. Toss in the chicken, making sure every piece is well coated. Cover and refrigerate for at least an hour—but if you can, let it sit overnight. The longer it marinates, the better the flavor.

Step 2: Make the Salsa Roja

This sauce? It’s everything. Start by heating a pan over medium-high heat with a little oil. Throw in tomatoes, bell pepper, jalapeño, garlic, and onion and let them char for about 5 minutes per side.

Once they’re nicely caramelized, pour in just enough water to cover the veggies and simmer for 15 minutes until soft. Strain out half the liquid and blend everything with cilantro, adding back the reserved liquid until you get your perfect consistency.

Pour the salsa back into the pan, add chicken bouillon, salt, and culantro leaves, and let it simmer for 10-15 minutes. Set aside.

Step 3: Make the Pink Sauce

This one’s super easy. Just blend together mayo, ketchup, mustard, garlic, and milk until smooth. If you like it thinner, just add a little more milk. Store in the fridge until it’s time to serve.

Step 4: Fry the Tajadas

Peel the green bananas and slice them thinly, lengthwise. Heat oil in a frying pan over medium-high heat.

Carefully add the slices and fry for about 7 minutes, flipping occasionally, until they’re golden brown and crispy. Remove them from the oil and immediately sprinkle with salt while they’re still hot.

Step 5: Fry the Chicken

Mix flour with paprika, cumin, garlic powder, salt, and pepper on a large plate. Dredge the marinated chicken in the flour, making sure it’s fully coated.

Heat oil to 350°F (175°C) and fry the chicken for about 7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let it rest on a wire rack to stay crispy.

Step 6: Assemble Your Plate!

Now for the fun part! On a large plate, stack up fried tajadas, top with slaw, chicken, pico de gallo, and a drizzle of both sauces.

And that’s it—you just made restaurant-quality Pollo Con Tajadas at home!

Storage Options:

• Chicken: Store in the fridge for up to 3 days. Reheat in the oven for crispiness.
• Tajadas: Best fresh, but you can reheat in an air fryer or oven to bring back the crunch.
• Salsa Roja & Pink Sauce: Keep in airtight containers in the fridge for up to a week.

Variations and Substitutions:

• No Green Bananas? Use plantains instead!
• Baked Chicken Option: Don’t want to fry? Bake at 400°F for 35-40 minutes, flipping halfway.
• Spicy Kick: Add extra jalapeño to the salsa or hot sauce to the pink sauce.

What to Serve with Pollo Con Tajadas?

• Rice & Beans – Because no Latin meal is complete without them.
• Avocado Slices – Creamy avocado balances out all the crispy textures.
• Honduran Tortillas – Thick, soft, and perfect for scooping up those sauces.

Frequently Asked Questions:

Can I use ripe bananas instead of green ones?

Nope—ripe bananas are too soft and won’t crisp up properly. Stick to green bananas or plantains.

How do I keep the chicken crispy?

Let it rest on a wire rack instead of paper towels. This keeps the coating from getting soggy!

Can I make this ahead of time?

Yes! You can prep the sauces and marinate the chicken a day ahead, but fry everything fresh for the best texture.

Pollo Con Tajadas is the ultimate comfort food—crispy, juicy, sweet, tangy, and so satisfying. Whether you’re making it for a weekend feast or just because you’re craving something seriously delicious, this recipe won’t disappoint.

So tell me—are you a team extra sauce person, or do you love that crispy crunch? Let’s chat in the comments!

Keep the Flavor Coming – Try These:

Quick and Easy 3-Ingredient Chili Cheese Dip Recipe

Grilled Teriyaki Chicken Skewers

Rich and Savory Slow Cooker French Dip Sandwiches

Pollo Con Tajadas Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

This Pollo con Tajadas Recipe is a classic Honduran dish featuring crispy fried chicken, golden tajadas (fried green bananas), a fresh slaw, and two flavorful sauces—salsa roja and creamy pink sauce. A perfect balance of savory, sweet, and tangy flavors!

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4 Servings

Ingredients

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For the Fried Chicken

• 1/2 chicken cut into pieces
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 4-6 cloves garlic minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and black pepper to taste
• 2 cups all-purpose flour
• Vegetable oil for frying

For the Tajadas (Fried Green Bananas)

• 4-6 green bananas not plantains
• Salt to taste
• Vegetable oil for frying

For the Slaw

• 1/2 green cabbage finely shredded
• 1 carrot grated
• 1-2 limes juiced
• 1 bunch cilantro chopped
• Salt and black pepper to taste

For the Salsa Roja (Red Sauce)

• 2 tomatoes chopped
• 1 green bell pepper chopped
• 1 jalapeño chopped (optional, for spice)
• 4-6 cloves garlic minced
• 1/2 red onion chopped
• 1 bunch cilantro
• 3 culantro recao leaves
• 1/2 tablespoon chicken bouillon
• Salt to taste
• 1 tablespoon vegetable oil
• 1/2 cup water as needed for consistency

For the Pink Sauce

• 1/2 cup mayonnaise
• 1/2 cup ketchup
• 1 tablespoon yellow mustard
• 1 clove garlic minced
• 2 tablespoons milk or as needed for consistency

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Instructions

 

Prepare the Chicken Marinade

1. Using a sharp knife, make 1-2 small slits in each piece of chicken. This allows the marinade to penetrate more effectively and ensures even cooking.
2. In a large bowl, combine mayonnaise, mustard, minced garlic, cumin, paprika, salt, and black pepper.
3. Coat the chicken thoroughly with the marinade, ensuring all pieces are evenly covered.
4. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to enhance flavor.

Prepare the Salsa Roja

1. In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil.
2. Add the tomatoes, green bell pepper, jalapeño, garlic, and red onion. Sear for approximately 5 minutes per side, until they develop a caramelized exterior.
3. Pour in 1/2 cup of water, bring to a simmer, and cook for 15 minutes, or until the vegetables soften.
4. Transfer the mixture to a blender, add cilantro, and blend until smooth, adding more water if needed for a desired consistency.
5. Return the blended sauce to the skillet over medium heat, then stir in chicken bouillon, culantro leaves, and salt to taste.
6. Simmer for an additional 10-15 minutes until thickened. Store in an airtight container and set aside.

Prepare the Pink Sauce

1. In a blender, combine mayonnaise, ketchup, mustard, garlic, and milk.
2. Blend until smooth, adding additional milk if necessary to achieve a pourable consistency.
3. Transfer to an airtight container and refrigerate until ready to serve.

Prepare the Tajadas (Fried Green Bananas)

1. Peel the green bananas, then slice them into thin strips lengthwise.
2. Heat vegetable oil in a large frying pan over medium-high heat until it reaches 350°F (175°C).
3. Fry the banana slices in batches, ensuring they are not overcrowded, for approximately 7 minutes, or until golden brown and crisp.
4. Remove from the oil and place on a paper towel or wire rack to drain excess oil.
5. Immediately season lightly with salt while still warm.

Fry the Chicken

1. In a shallow dish, mix flour, salt, paprika, and cumin.
2. Remove the marinated chicken from the refrigerator and dredge each piece in the flour mixture, coating it evenly. Shake off any excess.
3. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
4. Fry the chicken in batches for 7 minutes per side, or until golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C) before removing from oil.
5. Transfer to a wire rack or paper towel-lined plate to drain excess oil.

Prepare the Slaw

1. In a large bowl, combine shredded cabbage, grated carrot, and chopped cilantro.
2. Drizzle with lime juice, then season with salt and black pepper to taste. Toss well to combine.

Assemble the Dish

1. On a large serving plate, arrange a generous portion of fried tajadas as the base.
2. Add a scoop of slaw on the side.
3. Place a piece of fried chicken on top of the tajadas.
4. Spoon salsa roja over the chicken, followed by a drizzle of pink sauce.
5. Serve immediately and enjoy this flavorful Pollo con Tajadas!

Notes

To make a gluten-free version of this Pollo con Tajadas Recipe, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for coating the chicken. Additionally, ensure that the mustard, mayonnaise, and chicken bouillon used in the recipe are labeled gluten-free, as some brands may contain additives with gluten.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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