Tuesday, March 20, 2012

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

No comments:

Post a Comment



IF YOU LIKE WHAT YOU SEE
PLEASE SIGN IN AS A FOLLOWER. ANY RECIPES YOU WANT TO SHARE WITH ME I WOULD LOVE TO POST THEM HERE.Just e-mail me @ debbiegmama@comcast.net