Crisp Chicken Tacos (Tacos de Pollo)

Name: Crisp Chicken Tacos (Tacos de Pollo)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 710 milliliters packed shredded cooked chicken meat (see Notes); 16 corn tortillas (5 to 6 in.); 237 milliliters coarsely chopped fresh cilantro; 227 grams cups shredded jack cheese; 8 servings Kosher salt; 8 servings Tomato-Cucumber Salsa; 473 milliliters About vegetable oil, divided; 8 servings Wooden toothpicks

You can never have too many main course recipes, so give Crisp Chicken Tacos (Tacos de Pollo) a try. Watching your figure? This gluten free recipe has 367 calories, 18g of protein, and 22g of fat per serving. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of jack cheese, corn tortillas, wooden toothpicks, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat oven to 20

Equipment you will use

Oven

In a bowl, mix chicken with cheese and season to taste with salt.

Ingredients you will need

Whole Chicken

Cheese

Salt

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Bowl

Pour 3 tbsp. oil into a medium frying pan over high heat. When hot, add tortillas, 1 at a time, heating just enough to soften but not crisp, about 10 seconds per side. As heated, stack on paper towels, cover with a kitchen towel, and keep warm in oven.

Ingredients you will need

Tortilla

Cooking Oil

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Kitchen Towels

Paper Towels

Frying Pan

Oven

Add more oil to pan as needed.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Mix cilantro with chicken filling. Working with 1 tortilla at a time, distribute about 1/4 cup packed chicken filling down center. Fold tortilla in half over filling and thread 1 toothpick through top edges to seal. If assembling ahead, arrange filled tacos on a tray, cover with plastic wrap, and chill up to 4 hours.

Ingredients you will need

Cilantro

Wrap

Whole Chicken

Equipment you will use

Plastic Wrap

Toothpicks

Pour at least 1/2 in. oil into same pan and set on high heat. When hot, add 4 to 6 tacos (depending on pan size; do not overcrowd). Tacos should sizzle when they hit oil. Turn as needed until shells are crisp and golden brown, 1 to 2 minutes per side. Lift tacos from pan with a slotted spoon, draining oil back into pan.

Ingredients you will need

Pasta Shells

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Lay tacos in a single layer on a baking sheet lined with paper towels and keep warm in oven. Fry remaining tacos the same way, adding more oil as needed. When all tacos are cooked, pull out and discard toothpicks.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Toothpicks

Oven

Serve with salsa on the side.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

710milliliters

packed shredded cooked chicken meat (see Notes)16

corn tortillas (5 to 6 in.)237milliliters

coarsely chopped fresh cilantro 227grams

cups shredded jack cheese 8servings

Kosher salt 8servings

Tomato-Cucumber Salsa 473milliliters

About vegetable oil, divided 8servings

Wooden toothpicks

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.