The tortillas here are corn. You cannot buy these everywhere. Supermercado Mexico has them stocked all the time. It’s a staple.

Heat them so that they are supple and won’t break while frying. You can do all of them at once and stack them together to stay warm.

After the tortillas are warmed, take them one at a time and add your poultry to the edge. This is going to be one full taco. It is about the limit to what the tortilla can handle.

Roll the tortilla over the meat. I do this so often I can do it one-handed. 🙂

If you are short on chicken, add a little and make it stretch. If you have plenty and want to make a hearty taco, take caution not to overfill the taco. It will crack and break if you add too much or try to roll to tightly.

This is very hot. Use extreme caution. Add salt to reduce popping. It won’t be completely eliminated, so do try to keep little people out of the kitchen. I have burned my arm many times (feet, too from hot oil falling to the floor) and there have been moments where I have scuttled a little one from the area only to have a huge “POP” and oil splatter. 

Lettuce dresses the plate. This is Romaine Hearts, chopped finely, about a quarter-inch thick. Rinse and shake out the excess moisture.

Ladle a couple of spoonfuls of the salsa verde on top of the tacos. Our kids skip the lettuce and pour the salsa on the plate and dip. One just likes the tacos plain. Anyway you eat them, they are so very tasty. Two to four tacos make a nice size plate. My kids will eat two each, I normally eat three, while my husband eats five to seven at a sitting. These are great with a salty beer (like a Corona) or a fruit water like agua de limon.