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Crisp Chicken Tacos

Source of Recipe


Sunset, July 2004






List of Ingredients



• 5 cups finely shredded iceberg lettuce
  
• 2 cups shredded mixed Cheddar and jack cheese (8 ounces)
  
• 1 lb. Roma tomatoes, rinsed, cored and chopped
  
• 2 cups fresh salsa
  
• 2 cups sour cream
  
• 1-1/2 cups guacamole (recipe follows)
  
• 1 cup chopped cilantro
  
• 2 to 3 cups vegetable oil
  
• 3 dozen corn tortillas (6 inches wide)
  
• 7 cups grilled chicken (recipe follows)
  
• 1 bottle (5 ounces) hot sauce
  






Instructions



1. Put lettuce, cheese, tomatoes, salsa, sour cream, guacamole and cilantro in separate bowls; cover and chill.
   
   
2. Line 2 shallow baking dishes (9 x 13-inch or larger) with several layers of paper towels, and set in a 200� F oven. Also line a 10 x 15-inch baking pan with paper towels; set beside range.
   
   
3. Pour about 1/2-inch oil into a 10-inch frying pan over medium-high heat. When oil reaches 350� F on a thermometer, dip 1 tortilla in and, with tongs, quickly turn it over; immediately spoon about 3 tablespoons chicken in a mound in the center. At once, using the tongs and a small spatula, fold tortilla in half and hold down gently until bottom side is crisp but still slightly flexible, 15 to 20 seconds; turn over and fry other side the same way. Lift taco from oil and tilt one end down to drain off excess oil. Set briefly in towel-lined baking pan to drain, then transfer to baking dish in oven. Repeat to fry remaining tacos, adding more oil as needed.
   
   Set out tacos with bowls of condiments and hot sauce for guests to fill as desired.
   
   Makes 3 dozen tacos
   (12 to 18 servings)
   
   ............................
   
   Grilled Chicken
   
   1. Rinse 4 pounds boned, skinned chicken breast halves (thawed, if frozen); pat dry. Lay chicken in a 12 x 16-inch baking pan. Sprinkle lightly on both sides with a total of about 1 tablespoon kosher salt, 1-1/2 teaspoons onion powder, and 1-1/2 teaspoons garlic powder.
   
   2. Place chicken on an oiled grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook chicken, turning once, until no longer pink in center of thickest part (cut to test), about 10 minutes total. Cool and cut into about 1/2-inch chunks. Cover and chill up to 1 day.
   
   Makes about 7 cups.
   
   ............................
   
   Guacamole
   
   Pit and peel 3 pounds ripe avocados; coarsely mash in a bowl. Mix in 1/3 cup fresh salsa, 3 tablespoons lime juice, 1/2 teaspoon each onion powder and garlic powder, and salt to taste.
   
   Makes 4 cups.
   
   ............................
   
   NOTES
   
   � If you find it too difficult to fry the filled tacos, you can fry the tortillas by themselves, then offer the chicken as a filling.
   
   � To fry unfilled taco shells, immerse in hot oil, turn over immediately, and fold in half. Fry, turning as needed, until slightly crisp but still flexible on both sides, 40 to 50 seconds total. Drain on paper towels.