Crispy chicken tacos

recipe

Crispy chicken tacos

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Crispy chicken tacos are a favourite with the kids. They are extremely versatile. Perfect for picnics, as finger foods at a party or as a simple yet delicious main course or evening snack

Adapted with permission from The Mexican Mama's Kitchen: Authentic Home-style Recipes by Sofia Larrinua-Craxton, MQ Publications, £14.99.

Ingredients

2 boneless skinless chicken breasts
750ml water
1 bay leaf
1/4 onion, chopped
1 teaspoon salt
16 soft corn tortillas
125ml corn or vegetable oil
16 cocktail sticks
1 head iceberg lettuce, shredded
300g soured cream
pico de gallo
guacamole (optional)

Serves: 4 Preparation: 25 Cook Time: 20 Total Time: 45min

Directions

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Put the chicken breast in a small saucepan and cover with the water. Add the bay leaf, onion and salt. Bring to the boil and skim off any film that comes to the surface. Simmer gently for minutes or until the chicken is cooked. Leave to cool and shred lightly with your fingers. Reserve.
Take a soft tortilla, put some shredded chicken breast in the centre and spread into a thin sausage shape. Roll the tortilla. The taco should resemble a spring roll. Secure with a cocktail stick.
Carefully heat the vegetable oil in a saucepan and drop the taco into it. You can use a deep-fat fryer to cook several tacos at once. Fry until crisp and golden on one side, flip the taco and cook until crisp and golden on the other side. Remove the tacos and place them on kitchen paper to absorb any excess oil.

Source: The Mexican Mama's Kitchen