Serves 1
Directions
- 1Turn the stove heat to high.
- 2Add all seasonings to the diced chicken.
- 3Mix the seasoned chicken with some vegetable oil in the pan.
- 4Fry the chicken on high heat for about 8 to 10 minutes.
- 5Once the chicken turns a darker color, turn down the heat to a two.
- 6Start removing all of your chicken from the pan.
- 7Add some more oil into the same pan.
- 8Add a tortilla to the pan.
- 9Turn the heat back up to a four.
- 10Flip the tortilla to the other side once it has fried for about 4 seconds.
- 11Add your chicken and Mexican-style blend shredded cheese to the tortilla.
- 12Form your taco by folding the tortilla in half.
- 13Keep repeating the steps of frying tortillas, adding chicken and cheese, and forming tacos until all the chicken is used.
- 14Rotate the sides of the taco until you get a good crispy brown look.
- 15Stuff the chicken tacos with lettuce, cilantro, chopped tomatoes, sour cream, queso fresco, homemade salsa, El Pato Jalapeño Sauce, and hot chili peppers.
Ingredients
- 16 oz diced chicken breast
- 7.7 oz Nashville Hot Chicken Style Seasoning
- 11 oz garlic salt
- rotisserie chicken seasoning
- 3 oz chili powder
- 3.75 oz paprika
- 4 oz black pepper
- 1.5 oz turmeric
- 48 fl oz pure vegetable oil
- 30 count corn tortillas
- 4 lb Mexican style blend shredded cheese
- lettuce
- cilantro
- tomatoes
- 14 oz sour cream
- queso fresco
- homemade salsa
- 7.5 oz El Pato Jalapeño Sauce
- hot chili peppers
Equipment
stovefrying panspatulatongsbowlplateforkchopping board
Tips
- Form the tacos with a fork and tongs for easier handling.
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