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*Be careful frying with hot oil!
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*
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Season diced chicken liberally.
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Heat 2 tablespoons oil in large skillet over medium-high heat.
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Add the chicken and cook for a couple of minutes.
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Dump in the diced green chilies.
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Stir and cook until chicken is totally done inside.
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Turn off heat and set aside.
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Have all other ingredientsgrated cheese, sliced lettuce, diced tomato, sour cream, and hot sauceready.
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Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.
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TO FRY
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To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high.
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Place some chicken in the middle of a tortilla, then fold tortilla in half.
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Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the tacoone side downin the oil.
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As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place.
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Once it stays put, repeat with two other tacos.
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Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)
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One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides.
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Place the taco in the stack of paper towels.
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Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil.
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Remove it from the paper towels and place on a plate.
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Repeat with other tacos in the pan.
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As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in).
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Then just let them sit until ready to servethe cheese will melt as it sits in the warm taco.
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To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato.
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Youll need to slightly open up the tops of the tacos to get all the garnishes in there.
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Tacos will be hot for a minute or two after frying, so dont rush into eating!
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Theyll stay nice and warm for a little while after frying.
