Crispy Chicken Tacos

These are awesome!!

Crispy Chicken Tacos

1 deli rotisserie chicken

2 –3 cups of shredded cheese of your choice

½ cup of fresh, chopped cilantro

One package of white corn tortillas

A container of Pico do Gallo (tomato, onion, jalapeno, cilantro mixture). You can find it either in the produce department near bagged salads or where your store keeps the refrigerated salsas.

Guacamole (mashed avocado with a little sour cream)

Shredded lettuce.

Shred chicken and place in a bowl. Mix in the shredded cheese with the chicken. Mix cilantro with chicken and cheese. As you’re adding the cheese and the cilantro, you’ll want to incorporate it well into the mixture. I love cilantro and so I add a half cup. Add it according to your taste. The same goes for the cheese. It’s not an exact measurement. By the time, I’m happy with how much cheese is added, it’s somewhere between 2 or 3 cups. I usually use a monterey jack/ colby blend. Cover Bowl and set aside.

Heat about 3 T of canola oil into a shallow skillet and allow oil to heat up. One at time, add tortillas just long enough to soften, but not crisp, about 10 seconds per side. Add more oil as needed. Stack each softened tortilla between paper towel sheets. Keep warm.

Add ¼ c of chicken filling to a tortilla. Fold in half and thread a toothpick through it, which will keep it closed during the cooking process. At this point, the tacos can be made ahead of time. Assemble softened tortillas with chicken filling and store in fridge up to 4 hours.

When you’re ready to cook them. Heat up a half inch of oil in a pan. Toss a little water in the oil, when it sputters, it’s ready. Lay a tortilla in the oil and fry until crisp and lightly golden brown; about 2 – 3 minutes per side. Lift tacos from oil with a slotted spoon and drain off excess oil. Cover well in paper towel to absorb as much excess oil as possible.


Carefully remove toothpick and open tortilla add: A couple spoonfuls of pico do gallo, guacamole and shredded lettuce.

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