Ingredients

2 qt. vegetable oil

1/2 store-bought cooked rotisserie chicken

Juice of 1 lime

1 tbsp. ancho chili powder

2 tbsp. smoked paprika

1 tsp. ground cumin

salt

Pepper

24 yellow corn tortillas

1/4 c. crema mexicana or sour cream

1/2 c. shredded iceberg lettuce

1/4 c. crumbled Cotija cheese

Preparation

Step 1In a large pot, preheat oil to 375 degrees F.Step 2Remove skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, salt, and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla.Step 3Using tongs, gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste.Step 4Gently hold each taco open and add toppings as desired.

From: Tiny Food Party! © 2012 by Teri Lyn Fisher and Jenny Park Buy the book