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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Crisp Chicken Tacos

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

3 chicken breasts, boneless & skinless
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoon kosher salt
2 teaspoons olive oil
1 cup gf chicken stock

12 gf corn tortillas
2-3 cups vegetable or canola oil

2 tomatoes, chopped
3/4 cup monterey jack cheese, grated
3/4 cup cheddar cheese, grated
1-1/2 cups lettuce, shredded
1/cup red onion, chopped

Optional garnishes:
gf guacamole
Sour cream
gf salsa
Cilantro sprigs

Directions

In a small bowl combine onion powder, garlic powder and salt.
Season chicken generously on all sides with the onion powder mixture.

In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and brown on both sides. Add chicken stock to pan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until chicken is very tender and cooked all the way through.

Transfer chicken to a platter and tent with foil to keep warm. Let the chicken rest for at least 5 minutes.
Shred chicken with the tines of a fork and set aside.

Place lettuce, cheese, tomatoes, onions and optional garnishes in separate bowls. Cover and chill until ready to serve.

Line a baking sheet with paper towels and set in a 200°F oven.

Line a plate with paper towels and set beside stovetop.

Pour about 1/2 inch oil in a 10 inch frying pan and set over medium-high heat. When oil reaches 350°F, dip one tortilla in and with tongs, quickly turn it over; immediately spoon about 3 tablespoons of shredded chicken, in a mound, in center of tortilla. At once, using tongs and a small spatula, fold tortilla in half and hold it down gently until the bottom side is crisp but still slightly flexible, about 15-20 seconds. Turn tortilla over and fry other side the same way.

Lift taco from oil and tilt one end down to drain off excess oil. Set briefly on paper towel to drain, then transfer to oven to keep warm. Repeat with remaining tacos, adding more oil as needed.

To serve, set out tacos accompanied by bowls of condiments.

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