Lunch: Tiny Fried Tacos

These crunchy little tacos are easy to make and packed with flavor. Stuffed with a yummy shredded chicken filling or other favorites, they don't require silverware or a ton of napkins like regular-size tacos so often do. They're sure to be a hit at your n

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

Instructions

In a large pot, preheat oil to 375 degrees F.
Remove 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.
Using 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.
Gently hold each taco open and add toppings as desired.

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