Around this time of year we really try hard to eat healthy so we can pig out on Thanksgiving, Christmas, and New Year festivities. But earlier this week we had a hankering for tacos, not just any tacos – fried tacos. As it just so happens, one of Erica’s favorite blogs has a great fried taco recipe. We ran to the grocery store, picked up the necessities, and ran back home to give this recipe a try.
We did a few things differently than Pioneer Woman and made up our taco seasoning on the spot. Now, please be careful when you heat up your oil. We don’t want any one to blame us for any injuries – PLEASE USE CAUTION.
Oh and if you are wondering why these are called “Christmas Tacos,” they’re green and red. So that counts right?
“Christmas” Chicken Tacos
Cut two chicken breasts in half and place in a pan with sliced onions, garlic, and some water. Braise for 20 minutes or until the chicken is no longer pink in the middle. We did it this way so the chicken would stay moist (remember these need to be fried later) and so it’s easier to shred.
Transfer the chicken to a plate to shred.
Drain the water out of the pan but leave the onions and garlic!
Put the chicken back in the pot and add a can of diced green chilies, cumin, chili powder, oregano, salt, and pepper. Mix everything until combined.
Meanwhile, heat about an inch of canola oil in another large pan over medium-high heat. While this is heating, microwave 12 small corn tortillas to soften them up. Once the oil is nice and hot, stuff a small amount of the chicken into the tortilla and fold in half.
Carefully add this to the oil on it’s side and hold down for a few seconds until the tortilla stays folded. If the tortillas rip, make sure you microwave them for about 10 seconds right before you stuff them.
Fry for about 1 minute a side or until they are crispy and golden. Remove from the oil and and tilt the taco to drain some of the oil out. Transfer to a paper towel. Repeat for the rest of the tacos. Once you get the hang of it, you’ll be able to fry about 3 at a time.
It helps to get a friend to help out and get an assembly line going- one person microwaving the tortillas so they don’t rip and starting to assemble the tacos while the other person does the frying.
Add some shredded cheddar cheese first so it’ll be nice and melty by the time you add the sour cream, lettuce, tomatoes, hot sauce, and cilantro.
Serve and enjoy!
- 2 chicken breasts, halved
- 1 small onion sliced
- 2 cloves garlic sliced
- 1 small can chopped green chilies
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons oregano
- 12 corn tortillas
- Canola oil
- Shredded cheddar cheese
- Sour cream
- Hot sauce
- Place chicken breasts (seasoned with a sprinkle of salt and pepper), onion, and garlic in a pan and fill with water to cover about half the chicken. Cook over medium-low heat for 20 minutes or until the chicken is no longer pink in the middle.
- Transfer the chicken to a plate and drain the water in the pan, leaving behind the onion and garlic.
- Shred the chicken and add back to the pan with the onions and garlic.
- Mix in the green chilies, cumin, chili powder and oregano. Season with salt and pepper.
- Fill a pan with about an inch of canola oil and heat over high heat.
- Adding a small scoop of the chicken to a corn tortilla, fold in half and add to the oil once it is hot (lay on it's side and hold down until it stays folded on its own).
- Fry for a minute per side or until the tortillas are golden brown and crispy.
- Remove from the oil (tilt tacos to drain oil) and set aside on a paper towel. Repeat for the remaining tortillas.
- Top with cheddar cheese, lettuce, tomatoes, hot sauce, cilantro, and sour cream (and/or whatever toppings you like!).