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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

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

Toppings:
◦ � cup crema mexicana or sour cream
◦ � cup shredded iceberg lettuce
◦ � cup crumbled cotija cheese
◦ 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.