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Tiny Fried Tacos

Source of Recipe

From "Tiny Food Party" by Teri Lyn Fisher


Recipe Introduction

"These crunchy little tacos are easy to make and packed with flavor. Stuffed with a yummy shredded chicken filling or other favorites, they don't require silverware of a ton of napkins like regular-size tacos so often do. They're sure to be a hit at your next game-day get-together or poker night."

List of Ingredients

â—¦ 2 quarts vegetable oil, for frying
â—¦ ½ store-bought cooked rotisserie chicken
â—¦ Juice of 1 lime
â—¦ 1 tablespoon ancho chili powder
â—¦ 2 teaspoons smoked paprika
â—¦ 1 teaspoon ground cumin
â—¦ Salt and pepper, to taste
â—¦ 24 (3-inch) yellow corn tortillas

Toppings:
â—¦ ¼ cup crema mexicana or sour cream
â—¦ ½ cup shredded iceberg lettuce
â—¦ ¼ cup crumbled cotija cheese
â—¦ Hot sauce, to taste


Recipe

In a large pot, preheat oil to 375° F.

Remove skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, and salt and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla.

Using tongs, gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste. Gently hold each taco open and add toppings as desired.

Makes 24



• If tiny tortillas are difficult to find, use a 3-inch circle cutter to cut mini tortillas out of larger ones.