Taco night is like a holiday in our home the kids get excited and friends ask to come over when they hear it’s taco night.

We cook the chicken all day so that it’s juicy and tender and full of flavor and then we fry the tacos to perfection!

INGREDIENTS

– Coconut, Vegetable or Canola Oil - Shredded Mexican Chicken  – Yellow Corn Tortilla – Shredded Cheese

To make the tacos, I scoop some of the chicken into a mesh strainer to drain any excess juice. That extra juice is delicious but will cause the tacos to splatter in the hot oil.

1

Take a small amount of the chicken and place down the center of each of the corn tortillas.

2

Fold the tortillas over and place into the hot oil, using tongs to hold them in position until they hold their shape-about 2-3 seconds.

3

Let the tacos cook until browned, about 2-3 minutes and flip over to cook the other side.

4

Once both sides are crispy and browned, pick up your tacos vertically to allow as much oil to drip out as possible, then place onto a pile of paper towels to catch the extra oil.

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