| | Directions |
- Heat oil in saucepan to 350 degrees F.
- Dip corn tortillas in hot oil to soften (10-20 seconds).
- In bowl mix chicken, onion, salt, pepper, and garlic.
- Place about 1 tablespoon chicken on each tortilla.
- Roll up very tightly, securing with toothpicks.
- Fry in deep hot oil for 1-2 minutes.
- Garnish with shredded lettuce, grated Cheddar cheese and guacamole.
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Cook Time: 45 minutes
Servings: 6
|  | | Ingredients | | - | | Cooking oil (enough to fry tacos in) |
| - | | 24 (6 inch) corn tortillas |
| - | | 1 1/2 cups shredded cooked chicken |
| - | | 1 teaspoon grated onion |
| - | | 1 teaspoon salt |
| - | | Pepper |
| - | | 1/2 teaspoon garlic |
| - | | Lettuce and cheddar cheese, shredded |
| - | | Guacamole |
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