Crunchy-Fried-Tacos

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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.

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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!

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INGREDIENTS

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

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.

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

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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.

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

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