Crisp Chicken Tacos

Ingredients

• 7 cups grilled chicken 
• 1 cup cilantro leaves chopped
• 36  corn tortillas (6 in. wide)
• 1.5 cups guacamole 
• 5 oz hot sauce 
• 13 oz iceberg lettuce shredded finely
• 8 oz cheddar and jack cheese mixed shredded
• 1 pound roma tomatoes cored rinsed chopped
• 2 cups salsa fresh
• 2 cups cup heavy whipping cream sour
• 2 cups vegetable oil 

Equipment

• bowl
• paper towels
• oven
• baking pan
• kitchen thermometer
• spatula
• tongs

Directions

1. Put lettuce, cheese, tomatoes, salsa, sour cream, guacamole, and cilantro in separate bowls (see notes); cover and chill.
2. Line two shallow baking dishes (9 by 13 in. or larger) with several layers of paper towels and set in a 200° oven. Also line a 10- by 15-inch baking pan with paper towels; set beside range.
3. Pour about 1/2 inch oil into a 10-inch frying pan over medium-high heat. When oil reaches 350° on a thermometer, dip one tortilla in and, with tongs, quickly turn it over; immediately spoon about 3 tablespoons chicken in a mound in the center. At once, using the tongs and a small spatula, fold tortilla in half and hold down gently until bottom side is crisp but still slightly flexible, 15 to 20 seconds; turn over and fry other side the same way. Lift taco from oil and tilt one end down to drain off excess oil. Set briefly in towel-lined baking pan to drain, then transfer to a baking dish in the oven. Repeat to fry remaining tacos, adding more oil as needed.
4. Set out tacos with bowls of condiments and hot sauce for guests to fill as desired.