Chicken Tacos with Guacamole Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Mexico · Side Dishes

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Chicken Tacos with Guacamole

2-3 chicken breasts
2-3 green onions
1/4 cup water or chicken broth
1/2 teaspoon fine sea salt
snipped fresh cilantro
paprika or chili powder
12 thin slivers of jack or fontina cheese

12 corn tortillas
oil for deep frying
sour cream or cream fraiche
sliced green onions, chopped
tomato wedges

Arrange chicken breasts in microwave safe dish. Sprinkle with chopped onion, water, salt, pepper, and freshly snipped cilantro. Sprinkle with paprika or chili powder. Cover with a piece of waxed paper. Microwave on high 3 minutes. Rearrange chicken, and microwave another 6-8 minutes on medium-high until chicken is done. Set aside to cool, and then tear or cut into long pieces. Arrange chicken strips on each taco, adding cheese if desired. Roll each tortilla tightly and set aside. Heat oil to a depth of 2-3 inches in a deep heavy bottomed pan to 375 degrees. Fry, one to two at a time, using tongs to hold them together, keeping them from unrolling during the first 30 seconds. Cook unti lightly browned and crisp. Drain onpaper towels or Fat Mat. Sprinkle with salt. Serve with sour cream and guacamole on the side,using tomatoes and ciantro for garnish.

Recipe created 2000-07-18.

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