Crisp Chicken Tacos
Crisp Chicken Tacos is a gluten free recipe with 18 servings. For $1.46 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 326 calories, 12g of protein, and 19g of fat per serving. A few people made this recipe, and 48 would say it hit the spot. This recipe from My Recipes requires chicken, roma tomatoes, vegetable oil, and salsa. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. With a spoonacular score of 46%, this dish is solid. Crisp Chicken Tacos (Tacos de Pollo), Crisp Black Bean Tacos With Fetan And Slaw, and Instant Pot Chicken Tacos (shredded chicken tacos) are very similar to this recipe.
Servings: 18
Ingredients:
7 cups grilled chicken
1 cup chopped cilantro
3 dozen corn tortillas (6 in. wide)
1 1/2 cups guacamole
1 bottle (5 oz.) hot sauce
5 cups finely shredded iceberg lettuce (13 oz.)
2 cups shredded mixed cheddar and jack cheese (8 oz.)
1 pound Roma tomatoes, rinsed, cored, and chopped
2 cups fresh salsa
2 cups sour cream
2 to 3 cups vegetable oil
Equipment:
bowl
paper towels
baking pan
oven
kitchen thermometer
spatula
tongs
Cooking instruction summary:
1. Put lettuce, cheese, tomatoes, salsa, sour cream, guacamole, and cilantro in separate bowls (see notes); cover and chill.2. Line two shallow baking dishes (9 by 13 in. or larger) with several layers of paper towels and set in a 200° oven. Also line a 10- by 15-inch baking pan with paper towels; set beside range.3. Pour about 1/2 inch oil into a 10-inch frying pan over medium-high heat. When oil reaches 350° on a thermometer, dip one tortilla in and, with tongs, quickly turn it over; immediately spoon about 3 tablespoons chicken in a mound in the center. At once, using the tongs and a small spatula, fold tortilla in half and hold down gently until bottom side is crisp but still slightly flexible, 15 to 20 seconds; turn over and fry other side the same way. Lift taco from oil and tilt one end down to drain off excess oil. Set briefly in towel-lined baking pan to drain, then transfer to a baking dish in the oven. Repeat to fry remaining tacos, adding more oil as needed.4. Set out tacos with bowls of condiments and hot sauce for guests to fill as desired.
Step by step:
1. Put lettuce, cheese, tomatoes, salsa, sour cream, guacamole, and cilantro in separate bowls (see notes); cover and chill.
2. Line two shallow baking dishes (9 by 13 in. or larger) with several layers of paper towels and set in a 200° oven. Also line a 10- by 15-inch baking pan with paper towels; set beside range.
3. Pour about 1/2 inch oil into a 10-inch frying pan over medium-high heat. When oil reaches 350° on a thermometer, dip one tortilla in and, with tongs, quickly turn it over; immediately spoon about 3 tablespoons chicken in a mound in the center. At once, using the tongs and a small spatula, fold tortilla in half and hold down gently until bottom side is crisp but still slightly flexible, 15 to 20 seconds; turn over and fry other side the same way. Lift taco from oil and tilt one end down to drain off excess oil. Set briefly in towel-lined baking pan to drain, then transfer to a baking dish in the oven. Repeat to fry remaining tacos, adding more oil as needed.
4. Set out tacos with bowls of condiments and hot sauce for guests to fill as desired.
Nutrition Information:
covered percent of daily need
