Crispy Chicken Mini-Tacos

Ingredients

• 1  chicken breast bone-in with skin
• 6  corn tortillas 
• 3 tablespoons mild feta cheese 
• 2 tablespoons cilantro leaves fresh chopped
• 3 tablespoons iceberg lettuce shredded
• 1  jalapeño stemmed deveined
• 0.3 cup crema mexicana sour
• 2 teaspoons olive oil 
• 4 servings salt and pepper black freshly ground
• 1 cup tomatoes finely chopped
• 4 servings vegetable oil for frying
• 0.5 cup onion white finely chopped

Equipment

• bowl
• frying pan
• oven
• toothpicks

Directions

1. Watch how to make this recipe.
2. Combine the tomato, onion, jalapeno, and cilantro in a bowl.
3. Mix well and season with salt and pepper, to taste. Set aside.
4. Preheat the oven to 350 degrees F.
5. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste.
6. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes.
7. Remove the chicken from the oven and allow it to cool before shredding.
8. In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla.
9. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total.
10. Remove the toothpicks and cut each taco in half.
11. To serve: Top with shredded lettuce and freshly made salsa.
12. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.