Crispy Chicken Taco

I tried this recipe from the Sunset magazine my sister-in-law signed me up for.
I have found that most of their recipes are very delicious, usually restaurant quality.
This recipe is no exception. This quickly became a family favorite and my kids
ask for them weekly. They are very simple to make and ooooh so delicious!

Crispy Chicken Tacos

3 cups packed shredded cooked chicken
2 cups shredded jack cheese or mexican cheese
salt
cumin
vegetable oil
16 corn tortillas
1 cup chopped fresh cilantro
fresh salsa or western slaw (recipe to follow)

In a bowl, mix chicken with cheese and season to taste with salt
and cumin. I usually use about 1 tsp cumin.Pour 3 TB oil into a
medium fry pan over hight heat. When hot,add tortillas, 1 at a
time, heating just until soft, not crisp. stack on paper towels.
Mix cilantro with chicken filling. fill each tortilla with about
1/4 cup filling down center. Fold in half then fry in about 1/2 in.
hot oil. You can secure with a toothpick if needed. Tacos should
sizzle in hot oil. Fry until golden brown. Let tacos drain, then
Lay on single layer on baking sheet and keep warm in oven with
foil till all ready to eat. We never make it this far, we eat them
before they get cooled down. Fill with salsa and whatever else you
want.

Southwestern Slaw

shredded and chopped green cabbage
sour cream
salsa, like Pace


Mix sour cream with salsa, equal parts. Mix with cabbage until moist
and a little saucy. Refrigerate for about 30 min.