Crispy Chicken Tacos

I’ve been trying to stay dry and not get caught out in the Tropical Storm Lee this weekend so I’ve been spending the majority of the weekend at home (which is very unusual for me by the way). But staying home means plenty of time to try new recipes!

I found this recipe for chicken tacos from one of my favorite blogs, “The Pioneer Woman,” by the talented Ree Drummond. I have been following her blog for a couple of years now and she is so popular and successful in her blogging that she now has a show on The Food Network and has her own cookbook. And her recipe section always has my mouth watering. These tacos are a recipe from her brother called “My Brothers Chicken Tacos” but they are actually VERY similar to my mother’s taco recipe. The trick is, frying the shells. Period.  My mom is half Mexican and I grew up on fried taco shells like this so you know this is good.  My mom’s recipe uses beef – which is equally as good if not better, (sorry Ree, can’t diss my own mother’s cooking : )) and I will share it with you at another time. This recipe uses chicken cooked with great Mexican seasonings and green chiles. My Mom’s frying technique is also a little different than Ree’s – she fries the meat in the shell and I stuff it in afterwards. I’ve adapted this recipe a little to blend both styles.

You starting by frying the chicken, seasonings and green chiles in a pan.

Next, you fry the shells – preferably in a cast iron skillet, but any will work.

I used to just set mine on a bed of paper towels like this but now I tried Ree’s shaking technique and it makes the shells much crispier once they cool.

Then you stuff you tacos with all the fixins starting with the chicken.

And voila! Authentic Mexican Crispy Chicken Tacos!

Ree’s blog taught me a few new tricks like fully shaking the taco shells in a paper towel to get rid of excess grease and to stuff them with cheese to create a great gooey texture in the shell.

I love taking a recipe and giving it a different spin or taking two and melding them together.

Recipe:

• 2 boneless skinless chicken breasts
• Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
• 8 whole Corn Tortillas (small Size)
• 1 Tablespoon Canola Oil
• 1 can (4 Ounce) Diced Green Chilies
• 1  cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
• Sour Cream
• Hot Sauce (I uses La Victoria Hot)
• 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
• Canola Oil, For Frying Tacos