Rolled Chicken Tacos Recipe

Update Servings
  • Cooking oil (enough to fry tacos in)
  • 24 (6 inch) corn tortillas
  • 1 1/2 cups shredded cooked chicken
  • 1 teaspoon grated onion
  • 1 teaspoon salt
  • Pepper
  • 1/2 teaspoon garlic
  • Lettuce and cheddar cheese, shredded
  • Guacamole
45 mins
  • Heat oil in saucepan to 350 degrees F.
  • Dip corn tortillas in hot oil to soften (10-20 seconds).
  • In bowl mix chicken, onion, salt, pepper, and garlic.
  • Place about 1 tablespoon chicken on each tortilla.
  • Roll up very tightly, securing with toothpicks.
  • Fry in deep hot oil for 1-2 minutes.
  • Garnish with shredded lettuce, grated Cheddar cheese and guacamole.
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