Name: Tiny Fried Tacos
Yield: 2
Ingredients: 2 qt. vegetable oil -; 1/2 store-bought cooked rotisserie chicken -; Juice of 1 lime -; 1 tbsp. ancho chili powder -; 2 tbsp. smoked paprika -; 1 tsp. ground cumin -; Salt -; Pepper -; 24 yellow corn tortillas -; 1/4 c. crema mexicana or sour cream -; 1/2 c. shredded iceberg lettuce -; 1/4 c. crumbled Cotija cheese -

Recipe information

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Ingredients for - Tiny Fried Tacos

1. 2 qt. vegetable oil -

2. 1/2 store-bought cooked rotisserie chicken -

3. Juice of 1 lime -

4. 1 tbsp. ancho chili powder -

5. 2 tbsp. smoked paprika -

6. 1 tsp. ground cumin -

7. Salt -

8. Pepper -

9. 24 yellow corn tortillas -

10. 1/4 c. crema mexicana or sour cream -

11. 1/2 c. shredded iceberg lettuce -

12. 1/4 c. crumbled Cotija cheese -

How to cook deliciously - Tiny Fried Tacos

1. Stage

In a large pot, preheat oil to 375 degrees F.

2. Stage

Remove skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, salt, and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla.

3. Stage

Using tongs, gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste.

4. Stage

Gently hold each taco open and add toppings as desired.