Crisp Chicken Tacos (Tacos de Pollo)

Crisp Chicken Tacos (Tacos de Pollo)
Photo by James Carriere


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

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...

View full recipe at My Recipes


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