Crunchy Asian Chicken Tacos With Slaw
Preheat 1/2 inch vegetable oil in a small skillet over medium heat. Test with wooden spoon.
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When the wooden spoon forms bubbles carefully add your tortilla.
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Press down slightly and cook for 1-2 minutes then carefully flip to cook the other side.
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To form a taco shell fold the tortilla in half and hold with the tongs. Fry for 30 seconds.
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Flip to fry the other side. When golden remove to paper towels and sprinkle with salt.
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When golden remove to paper towels and sprinkle with salt.
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Make the slaw with shredded carrots, onion and pickle juice. Let sit for 10 minutes.
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Add ketchup, ponzu, hoisin, sesame oil, braggs to 3 cups warm rotisserie chicken. Stir to combine.
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Fill the taco shells with the chicken mixture and top with slaw, cilantro and cotija cheese.
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