Crisp Chicken Tacos

Crisp Chicken Tacos
Photo by James Carrier

Ingredients

  • 2 cups fresh salsa
  • 5 cups finely shredded iceberg lettuce (13 oz.)
  • 1 pound Roma tomatoes, rinsed, cored, and chopped
  • 1 bottle (5 oz.) hot sauce
  • 5 cups finely shredded iceberg lettuce (13 oz.)
  • 2 cups sour cream
  • 1 ½ cups guacamole
  • + 15 more ingredients
    • 1 cup chopped cilantro
    • 1 cup chopped cilantro
    • 2 to 3 cups vegetable oil
    • 1 ½ cups guacamole
    • 2 to 3 cups vegetable oil
    • 7 cups grilled chicken
    • 2 cups fresh salsa
    • 2 cups shredded mixed cheddar and jack cheese (8 oz.)
    • 1 pound Roma tomatoes, rinsed, cored, and chopped
    • 2 cups shredded mixed cheddar and jack cheese (8 oz.)
    • 2 cups sour cream
    • 1 bottle (5 oz.) hot sauce
    • 3 dozen corn tortillas (6 in. wide)
    • 3 dozen corn tortillas (6 in. wide)
    • 7 cups grilled chicken

1. Put lettuce, cheese, tomatoes, salsa, sour cream, guacamole, and cilantro in separate bowls (see notes); cover and chill. 2. Line two shallow baking dishes (9 by 13 in. or larger) with several layers of paper towels and set in a 200° oven. Also line a 10- by 15-inch baking pan with paper towel...

View full recipe at My Recipes

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