Fried Chicken Verde Taco
- Level: Intermediate
- Yield: 12 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 267
- Total Fat
- 21
- Saturated Fat
- 4
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 27
- Sodium
- 211
- Total: 25 min
- Active: 25 min
Ingredients
1 1/2 cups shredded rotisserie chicken, brown and white meat
2/3 cup store-bought salsa verde, divided
Vegetable oil, for frying
12 small corn tortillas
3/4 cup sour cream
2 tablespoons chopped cilantro
Toppings:
3/4 cup shredded Monterey Jack cheese
1 1/2 cups shredded lettuce
1/2 cup diced tomato
Directions
Special equipment:
metal heat resistant tongs- Mix the chicken and 1/3 cup of the salsa verde in a large bowl. Set aside.
- Heat a 1 inch of oil in a large skillet.
- Place 2 tablespoons of the filling into the middle of a tortilla, then fold the tortilla in half. Clamp the tortilla shut with a pair of metal heat resistant tongs and use the tongs to carefully lay the taco into the oil. Use the tongs to press the taco down and keep it closed for a few seconds. Repeat with 2 more tacos. Flip each taco after it has cooked for around 40 to 45 seconds, frying the other side until golden, an additional 30 to 40 seconds. Using the tongs, remove the tacos from the pan, tipping them sideways to drain the excess oil. Place on a paper towel-lined plate to drain further. Repeat with the remaining 9 tortillas and filling.
- Mix the remaining 1/3 cup salsa verde with the sour cream and cilantro in a small serving bowl.
- To serve, pull back the tops of the tacos and add some of the Monterey Jack cheese, lettuce and diced tomato to the inside of each taco. Serve with the sour cream dip.