Crispy Shredded Chicken Tacos

Taking the time to pan fry these tacos is time well spent. We love whipping this up on a lazy Saturday and no other taco can compare!

📝 Ingredients

• 3 1/2 - 4 cups cooked, shredded chicken (about half of a 4 lb roast chicken)
• 2-3 Tablespoons taco seasoning, to taste
• 1/4 cup chopped fresh cilantro
• 20-24 corn tortillas
• about 1/4 cup oil, for frying + more if necessary

👨‍🍳 Instructions

1. 1In a medium skillet over medium heat, add...: In a medium skillet over medium heat, add the chicken, taco seasoning, and 1/4 cup of water.
2. 2Bring to a simmer and let it cook...: Bring to a simmer and let it cook until the sauce thickens and the mixture isn't so watery, about 5 minutes or so. Remove from heat and stir in the cilantro.
3. 3Place a few paper towels on a plate...: Place a few paper towels on a plate and set it next to the stove. In another large skillet, heat the oil medium-high heat. It should "shimmer" and bubble quite a bit if you stick a wooden spoon in it.
4. 4Add a couple of corn tortillas the oil....: Add a couple of corn tortillas the oil. Wait 10-15 seconds, then flip them over. Place some of the chicken mixture down the center of the tortillas (about 2-3 T, depending on the size of your tortillas). Using tongs, fold the tortillas in half and press for a few seconds. The tortilla should start to hold its shape. Cook for 2-3 minutes, then flip them over to the other side to cook for another 2-3 minutes. Both sides should have golden brown spots and the tortilla should be somewhat crisp.
5. 5Transfer to the plate lined with paper towels....: Transfer to the plate lined with paper towels. Cover or place in a warm oven to keep them warm.
6. 6Repeat with remaining tortillas and filling, adding more...: Repeat with remaining tortillas and filling, adding more oil if the tortillas start to stick or scorch. Serve with desired garnishes.