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Recipe

Crispy Chicken Tacos

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These delicious tacos are so crunchy that later you notice it later.
Learn more about Xime Hernandez

Ingredients

15 portions
  • 3 chicken breasts
  • 20 tortillas, or more depends on the size of the breasts
  • oils, to fry
  • salt, to taste

Preparation

Boil the chicken until it is tender (the joke is that it does not boil over because it does not dry out).
Let the chicken cool.
Heat the tortilla chips because if not at the time you make the tacos they will break.
After the chicken is cold and the tortillas are hot, you have to make the tacos, add a handful of chicken to each taco.
Roll the tortillas with the chicken and put them in a tight toper so that they are well formed.
Put the tacos in the freezer to make them last longer and take shape.
In a frying pan put the oil to fry the tacos.
After the tacos are already shaped, you boil them until they are golden brown.
Put a paper towel on a plate and put the fried tacos there so that they absorb the oil but before that you must add salt.
Enjoy!!!!! :)

TIPS

You can start a bit of lettuce, crush panela cheese and make a sauce to accompany them.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Margarita Cruz Uribe Ocampo
05/06/2019 09:03:01
Me gusta.

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