Try this recipe of crunchy chicken taco and enjoy your exotic dinner.
The crunchy taco is the one that most commonly springs to mind when you consider traditional American tacos. The corn tortilla used in this form, also known as hard-shell tacos or crunchy tacos, is fried into a U shape before being filled with meat, lettuce, tomatoes, and cheese. Like other tacos, the crispy taco originated in Mexico, where tacos dorados, or crisply folded tacos, are popular. Although they are rolled rather than folded, faltas are a type of crispy taco that originates from Mexico. They usually have different toppings such as salsa, guacamole, or sour cream as well as vegetables including lettuce, onions, tomatoes, and chiles as garnishes. There are some days when you don't feel like eating homemade food and crave something exotic. Tacos are the perfect option for the days when you crave something crunchy, spicy, tangy and exotic.
Here's how you can make restaurant-style crunch tacos at home-
1. 1/2 diced medium yellow onion
2. 1 jalapeño
3. 4 minced cloves of garlic
4. 1 pound chicken
5. 2 tsp chilli powder
6. 1 tsp ground cumin
7. 1/2 tsp dried oregano
8. 1 tsp kosher salt
9. 1/2 tsp black pepper
9. Pinch cayenne
10. 1 plum or 1/4 cup grape tomatoes, chopped
11. 1/2 cup chopped cilantro
12. 1 tablespoon lime juice
1. Oil for frying
2. 12 corn tortillas
3. 2 cups shredded iceberg lettuce
4. 2 plum tomatoes
5. 2 cups shredded yellow cheddar
1. On medium-low heat, add the onion and jalapeno to a large skillet with the oil to begin preparing the filling. Cook for about 5 minutes, stirring continuously until the onions and jalapenos are tender. Add garlic and cook for 30 more seconds.
2. Add chicken, tomatoes, cilantro, cumin, oregano, salt, pepper, and chilli powder to the skillet. Stir to ensure that everything is thoroughly mixed, then reduce the heat to low and simmer for about 15 minutes, stirring regularly. Add the lime juice, taste, and season to taste. Switch off the heat
3. Prepare the tacos by lining a baking sheet with paper towels and heating a large skillet with some oil.
4. Holding the tortilla with tongs in the middle, fold it in half into a "U" shape. Dip one tortilla half lengthwise into the hot oil using the tongs, keeping the other half out of the oil. Holding the side that has already been fried out of the oil, fry the first side for about 10 seconds or until crisp. Once all the taco shells have been fried, drain them on a sheet lined with paper towels.
5. Take each taco shell and stuff it with chicken, lettuce, tomatoes, and cheddar cheese to create the tacos. If desired, serve with salsa on the side.