Categories: Made
Ingredients
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 cup plus 1 tbsp canola oil
- 1 1/2 lbs chicken breasts, cut into small cubes
- 2- 4 oz cans diced green chiles
- 16 small corn tortillas
- 1 1/2 cups finely grated cheese (Cheddar or Cheddar-Jack)
- Sour cream
- Hot sauce, such as Cholula
- 2 cups thinly sliced romaine
- 4 roma tomatoes, diced
Directions
-
Mix the chili powder, cumin and salt together in a small bowl. Set aside.
-
Heat 1 tbsp of the canola oil in a large skillet over medium-high heat. Add the chicken and chiles and saute for 3-4 minutes, or until the chicken has lost its color.
-
Sprinkle the spice mixture over the chicken and saute until the chicken is cooked through. Remove the pan from the heat and set aside.
-
In a separate skillet, heat 1 cup of the canola oil over medium-high heat. Drop in a small piece of tortilla to see if it’s hot enough; it should sizzle as soon as it hits the oil.
-
Spoon about 1/4 of the chicken into a tortilla. Grasp the tortilla closed between tongs. Then lay it in the hot oil, holding down the top half of the tortilla so that it remains closed. Cook until golden brown, 30-45 seconds, then flip the tacos over to fry the other side. And cook the other side until browned and crispy.
-
Remove each taco from the pan, allowing the excess oil to drip out of one end. Immediately wrap each taco in a paper towel and gently shake it to remove any excess oil.
-
While the tacos are still hot, gently stick some cheese inside. Next, using a knife, smear some sour cream on top of the cheese and drizzle hot sauce on top of the sour cream. Next comes shredded lettuce and tomatoes.