Loaded seasoned chicken tacos on a puffy fried tortilla. A fun and spicy way to change up taco night!
Course: Main Course
1chicken breasttrimmed of fat
1 1/2-2Cchicken broth
1/4tspground black pepper
4: 8-inch flour tortillas
Monterey Jack cheeseshredded
Other topping options:
In a small saucepan over medium heat, place 1 whole boneless chicken breast. Add seasonings and chicken broth to cover the chicken breast. Cook for 10-15 minutes, flipping the chicken and continuing to cook until chicken is cooked through and no longer pink. Remove from saucepan, shred with forks and return to pan. Continue cooking, reducing head to medium-low until chicken broth has cooked off. Transfer shredded chicken to a clean bowl. Set aside.
Pour vegetable oil to a depth of 1/2-inch in a medium skillet, heating over medium heat until hot. Frying one tortilla at a time, cook each side for 30 seconds or until lightly browned. Repeat with additional tortillas.
In a medium bowl, combine all desired topping ingredients. Divide chicken mixture between fried tortillas. Fold or slice, enjoying immediately or chilled and enjoyed at a later time.