*from the pioneerwoman.comI made these tacos tonight for dinner and they were a huge hit with the whole family!!! My husband and I piled our tacos high with tomatoes, lettuce, and sour cream, but my children mostly ate them plain. And yet they loved them!!! They raved about the crispiness of the tacos and the deliciousness of the chicken inside. I love a recipe that works for the whole family. Thanks you Pioneer Woman...you have done it again!
Ingredients
- 16 whole Corn Tortillas (small Size)
- 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
- Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
- 2 Tablespoons Canola Oil
- 2 cans (4 Ounce) Diced Green Chilies
- 1-1/2 cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
- Sour Cream
- Hot Sauce (if you dare)
- 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
- 4 whole Roma Tomatoes, Diced
- Canola Oil, For Frying Tacos
Preparation Instructions
*Be careful frying with hot oil!*
Cut chicken down the center lengthwise, then cut each half into bit-size slices.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Season chicken liberally with taco seasoning.
Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.
Have all other ingredients---grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce (if you dare)---ready.
Also have a plate ready, with paper towels laid across the top.
TO FRY
To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high.
Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco---one side down---in the oil.
As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos.
Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)
One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco on a paper towel lined plate. Repeat with other tacos in the pan.
As you continue frying the other tacos, carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve---the cheese will melt as it sits in the warm taco.
To serve, garnish in this order: a smear of sour cream, dashes of hot sauce (if you dare), shredded lettuce, diced tomato. You'll need to slightly open up the tops of the tacos to get all the garnishes in there.
Tacos will be hot for a minute or two after frying, so don't rush into eating! They'll stay nice and warm for a little while after frying.
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