Crunchy Chicken Tacos Food

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CRISPY CHICKEN MINI-TACOS



Crispy Chicken Mini-Tacos image

Provided by Marcela Valladolid

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 cup finely chopped tomato
1/2 cup finely chopped white onion
1 jalapeno, stemmed and deveined
2 1 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 bone-in chicken breast, with skin
2 teaspoons olive oil, plus 2 tablespoons
Vegetable oil, for frying
6 corn tortillas
1/4 cup Mexican crema or sour cream
3 tablespoons shredded iceberg lettuce
3 tablespoons queso fresco or mild feta cheese

Steps:

  • Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
  • Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
  • In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
  • To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.

CRISPY CHICKEN TACOS



Crispy Chicken Tacos image

For an a-maize-ing upgrade, this easy dinner recipe has you quickly fry soft corn tortillas in hot oil just until their edges are crisp. This turns them into a crispy handheld treat filled with a hearty mix of shredded chicken thighs and a quick homemade tomato salsa.

Provided by Lauryn Tyrell

Time 1h10m

Number Of Ingredients 9

2 pounds bone-in, skin-on chicken thighs, patted dry
Kosher salt and freshly ground pepper
2 plum tomatoes, seeded and finely chopped (about 1 cup)
1/4 cup finely chopped sweet onion, such as Vidalia
1 jalapeño, ribs and seeds removed, finely chopped
2 tablespoons fresh lime juice
Vegetable oil, for frying
12 small (6-inch) corn tortillas
Shredded iceberg lettuce, for serving

Steps:

  • Preheat oven to 425°F. In a shallow baking dish, season chicken with salt and pepper; roast until a thermometer inserted in thickest parts (not touching bones) registers 160°, 40 to 45 minutes. Let cool slightly. Remove skins and bones (reserving skins); chop meat into bite-size pieces. Toss tomatoes with onion, jalapeño, and lime juice; season with salt.
  • Heat about 1/2 inch oil in a small skillet over medium until shimmering. One at a time, fry tortillas until golden, about 15 to 20 seconds a side. (They should be crisp around the edges but still pliable.) Transfer to paper towels; season with salt.
  • Fry reserved skins in oil, a few pieces at a time, until golden, about 1 minute per batch. Transfer to paper towels (they will continue to crisp). Once cool, roughly chop into small cracklings. Fill tortillas with chicken, cracklings, pico de gallo, and lettuce; fold and serve.

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