Chicken Taco's

This could be the single most eaten meal in our home.
At least once a month, sometimes twice, we have chicken or beef tacos. And the newest addition  since being back in the U.S.. fish tacos!
Today I am going to give you the makings for chicken tacos, and what is really nice is that if you have surprise guests you can stretch them out and feed more people than you realize!

Feeds at least 6 (but up to 12 if you only have 2 or 3 each)


32 fresh corn tortillas to have 5 or 6 each for 6 people
Like 20 oz frying oil
1 pre- roasted chicken ( the store sells them already done for like $4 or feel free to roast it yourself!)
1/2 head of lettuce-shredded
4 cups grated cheese ( even though I would rather shred my own if cheese is on sale, I do on occasion buy the pre shredded if it is on sale)
1 large can of black olives broken up
1 bunch of cilantro, washed and chopped
2 fresh limes
2 diced avacado's ( put some lime or lemon on them to help keep them from going brown)
red and green salsa( the best salsa's have the LEAST amount of ingredients and they should be the fresh kind of ingredients!)
1 pint of sour cream
2 Tbs garlic salt
1 Tbs cumin
3 tsp white pepper


* Pull your chicken off the bones and place into a pan that has a little splash of olive oil on the bottom, try to get it all, and then bag the carcass and freeze for soup!
* Squeeze a lime over the shredded chicken and add your garlic salt, cumin and white pepper and heat until warm, cover and set aside
* Prepare all of your toppings and put in bowls for serving (we use a lazy susan server)
* Get a platter or cookie sheet and line with paper towels and have a generous piece of aluminum foil to cover shells as you fry them and some tongs
* In a cast iron pan put about 2 inches of oil and heat oil up on high until the tortilla dances around
* Fry each shell for 30 to 45 seconds on each side, bring to platter and dab oil on each side and fold in half ( like wise for a lighter version just heat up the shells in a  non stick pan!)
* As you go along cover the shells with the tin foil to keep warm
* After shells are done, stuff them with the chicken (I use a fork)
* Let everyone add their own toppings and watch them go!

No comments:

Serving sizes and this sight.....

As many of you have come to realize, I am usually making huge amounts of food and alot of times for more than just my family. However, I would be horrified to think that someone who was living alone, or with only a couple people in their home would feel discouraged about this..
Simply use division for most of these recipes if they are too big. With the exception of baking, which requires a fair amount of science, these recipes can be adjusted and modified with ease! And if you feel stuck, either leave me a comment or email me and I will try to respond to you as soon as I can.
Thanks fellow foodies, hope you eat something yummy today and enjoy the fact that you didn't spend lots of money at a high end restaurant!

Enjoy! I love to hear from you all!

Rebecca Turrigiano


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