Chicken

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.

Diced chicken

Debone your chicken, then chop it up into smaller pieces.

Verde

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.

Heated oil

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.

Frying tortillas

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.

Frying tortillas

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.

Fixins'

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.

Yummmm….

White Girl Chicken Tacos

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!

Ingredients

  • 1 rotisserie chicken
  • 1 can of Herdez salsa
  • 8 flour tortillas
  • cotija cheese
  • shredded cabbage mix
  • vegetable oil

9 Responses to White Girl Chicken Tacos

  1. Kimberly says:

    These look AMAZING. The only thing I would add is a little sprinkling of parmesan cheese to the outside of the taco shell – Jimboy’s style… :-)

  2. Wendy Coller says:

    Mmmmm…these look so yummy! I’m definitely going to have to try this one. You never cease to impress me, Melissa!

  3. Melissa says:

    Great idea Kimberly! I’ll have to try that next time!

  4. Melissa..yum! I’m a Mexican girl, and these look pretty tasty to me. I love Cotija! My grandma makes her taco shells the same way, but she uses corn tortillas. Try corn too…my kids love them. Now, that I think about it…it’s been awhile since I made them. hmmmm! P.S.–Beautiful blog!

  5. Nancy Howell says:

    I made these last week for dinner. Only 1/2 taco left over from dinner. My kids loved them!

  6. Admiring the persistence you put into your site and in depth information you provide. It’s good to come across a blog every once in a while that isn’t the same outdated rehashed information. Wonderful read! I’ve bookmarked your site and I’m including your RSS feeds to my Google account.
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  8. Crystal says:

    I’m going to try this today! I’ve always wondered how to make puffy tacos.

  9. LeeAnn Gyori says:

    I may have to go to the store to buy everything to make these. They look great!

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