Pick up a rotisserie chicken from your supermarket.
Yes of course you could start with raw chicken and cook it yourself, but I thought I’d make this one super simple for ya.
See I got your back.
Debone your chicken, then chop it up into smaller pieces.
Place your chopped chicken into a bowl, season with a bit of pepper and add a can of this amazing salsa. If your not a fan of salsa verde this particular brand also makes a killer red salsa. Seriously, it’s the best!
See, I kinda know what I’m talking about when it comes to Mexican cuisine.
Here comes the fun part!
Yes of course you could use the store bought tortilla shells, but you want your tacos to be super amazing right? I still got your back.
In a skillet heat up a few cups of vegetable oil. Let it get nice and hot. How do you know when it’s hot enough? Flick a little water in the oil, when it sizzles its ready.
Grab a couple of tortilla’s, fold them in half and carefully place them in your hot oil.
This is not something you can walk away from. These babies crisp up fast, so a few minutes on each side will do.
Go ahead and flip!
Question: What do I do if my tortilla puffs up while I’m frying it?
Answer: You can try to keep it down with your tongs, or you can burst a hole where it is puffing up. Also you may want to turn down the heat a bit, your oil might be a little too hot.
Transfer your shells to a plate lined with a paper towel so they can drain.
Here is what were going to put in our tacos.
You know what eles would have been super good? An avocado. I’ll do that next time.
This cheese is one of my favorites. It’s kinda like the Mexican version of parmesan cheese. Salty, nutty, easy to grate.
Fill your shells with a bit of the chicken mixture, your shredded cabbage mix, and grate a good amount of that beautiful cheese on top!
Looks pretty authentic if you ask me sister.;) Enjoy!
- 1 rotisserie chicken
- 1 can of Herdez salsa
- 8 flour tortillas
- cotija cheese
- shredded cabbage mix
- vegetable oil