Tiny Fried Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These crunchy little tacos are easy to make and packed with flavor. Stuffed with a yummy shredded chicken filling or other favorites, they don't require silverware or a ton of napkins like regular-size tacos so often do. They're sure to be a hit at your n
Ingredients
- 2 qt. vegetable oil
- 1/2 store-bought cooked rotisserie chicken
- Juice of 1 lime
- 1 tbsp. ancho chili powder
- 2 tbsp. smoked paprika
- 1 tsp. ground cumin
- Pepper
- 24 yellow corn tortillas
Instructions
- In a large pot, preheat oil to 375 degrees F.
- Remove skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, salt, and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla.
- Using tongs, gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste.
- Gently hold each taco open and add toppings as desired.
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