SHREDDED CHICKEN TACOS

Crispy Shredded Chicken Tacos

Ingredients:

3 1/2 - 4 cups cooked, shredded chicken (about half of a 4 lb roast chicken)
2-3 T taco seasoning, to taste
1/4 cup chopped fresh cilantro
20-24 corn tortillas
about 1/4 cup oil, for frying + more if necessary
Garnishes: cheese (Mindy recommends pepperjack, I used Mexican cotija), lime wedges, sliced avocado, shredded cabbage

Directions:

In a medium skillet over medium heat, add the chicken, taco seasoning, and 1/4 cup of water. Bring to a simmer and let it cook until the sauce thickens and the mixture isn't so watery, about 5 minutes or so. Remove from heat and stir in the cilantro.

Place a few paper towels on a plate and set it next to the stove.

In another large skillet, heat the oil medium-high heat. It should "shimmer" and bubble quite a bit if you stick a wooden spoon in it. Add a couple of corn tortillas the oil. Wait 10-15 seconds, then flip them over. Place some of the chicken mixture down the center of the tortillas (about 2-3 T, depending on the size of your tortillas). Using tongs, fold the tortillas in half and press for a few seconds. The tortilla should start to hold its shape. Cook for 2-3 minutes, then flip them over to the other side to cook for another 2-3 minutes. Both sides should have golden brown spots and the tortilla should be somewhat crisp.

Transfer to the plate lined with paper towels. Cover or place in a warm oven to keep them warm. Repeat with remaining tortillas and filling, adding more oil if the tortillas start to stick or scorch.

Garnish with cabbage, lime, sour cream, avacado