Crisp Chicken Tacos (Tacos de Pollo)

Ingredients

• Kosher salt
• 16 corn tortillas (5 to 6 in.)
• Wooden toothpicks
• Tomato-Cucumber Salsa
• 3 cups packed shredded cooked chicken meat (see Notes)
• 2 cups (1/2 lb.) shredded jack cheese
• 1 cup coarsely chopped fresh cilantro
• + 1 more ingredients
• • About 2 cups vegetable oil, divided

1. Preheat oven to 200°. In a bowl, mix chicken with cheese and season to taste with salt. 2. 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, c...

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