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Crispy chicken tacos Veracruz
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Crispy Tacos a-la-Mexicana
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Molli
Ingredients
  • 2 cups shredded rottiserie chicken meat
  • 1 jar Molli Veracruz cooking sauce
  • 2 tbsp cooking oil
  • 8 corn tortillas
  • ½ cup sour cream
  • 1 cup queso fresco
  • 1 cup shredded lettuce
  • 1 avocado smashed, for garnish
Instructions
  1. Place chicken in a large skillet. Stir in Veracruz cooking sauce and cook over medium-high heat for 5 minutes. Season with salt to taste. Set aside.

  2. Wrap corn tortillas in a large cloth; place in microwave and heat for 40 seconds. Place a spoonful of the chicken mixture in the center of a warm corn tortilla, roll it up and secure with a toothpick. Repeat with rest of tortillas. 

  3. Heat oil in a skillet and fry each rolled tortilla on all sides until golden brown. Place tacos over a paper towel.

  4. Serve two tacos on each plate and garnish with a dollop of sour cream, a spoonful of queso fresco, shredded lettuce and avocado. Provecho!