Alfredo Garcia

Chicken Tacos (Hard Shell)

ground chicken, Turkey/beef can be subbed

To a large skillet on medium high heat, add the oil, once hot, add in the chicken and break up into smaller pieces. Cook for 5-7 minutes.

Add in the diced potatoes along with all of the spices. Mix to combine, reduce heat to medium, cover with a lid & let cook for 5-7 minutes.

Mix once again, then add the finely minced garlic along with the chopped onion & peppers. Mix to combine & cook for another 7-10 minutes or until the potatoes are soft & tender. Set to low heat while you prepare the tortilla shells.

To a smaller skillet, add about 1 cup oil & set to medium high heat, once hot, add in a corn tortilla, flip after 10-20 seconds, cook for another 10-20 seconds, then with your tongs, pick up one side of the tortilla as if you going to fold it in half into a taco, but hold it mid air, kind of forming the taco shell, as you’re half folding the tortilla while it’s also frying, it’s slowly going to maintain the standard taco shell shape. Total should take around 1 min 30 seconds to fry each tortilla shell. Place them on a paper towel lined plate while you fry up the rest.

To assemble, spread refried beans on the bottom of the tortilla, sprinkle with cheese, add the meat filling, salsa, lime juice, lettuce, tomatoes & crema.