Guest Author - Terri Perkins Fulton

I grew up on these tacos and still crave them. They will become a favorite for your family, too.

Chicken Tacos

Serves 4

8 corn tortillas
2 cups shredded, cooked chicken

Vegetable oil, for frying

Chipotle Pico de Gallo (recipe follows)
Guacamole (recipe follows)
Shredded Monterey Jack Cheese

Heat 1/2 inch oil over medium-high heat in large, non-stick or well seasoned cast iron skillet. Meanwhile, put 4 corn tortillas on work surface. Place a 1/4 cup of shredded chicken evenly down the center of each tortilla. Fold tortillas loosely.

When oil is hot, place one taco in the oil using tongs and holding the taco upright for about 30 seconds. This will crisp the bottom of the taco and create a "U" shape. Then roll the taco onto one side and repeat with another. When the second taco is ready to be rolled on its side, turn the first to the other side and put in the third taco. Continue like this until all the tacos have been fried in batches and crisped to a golden brown, removing each to a platter lined with paper towels when finished. Keep the tacos warm in a 250-degree oven.

When ready to serve, top tacos with about two tablespoons of each accompaniment, starting with cheese (so it melts a little against the hot chicken), then salsa and finally a generous dollop of guacamole.

Chipotle Pico de Gallo

Serves 4

3 chopped medium ripe tomatoes
Juice of one lime
1/4 cup chopped cilantro
1/4 cup chopped red onion
3 chopped chipotle chiles packed in adobo, from a can
Salt to taste

Combine all ingredients in bowl. Toss to mix and add salt to taste.

Easy Guacamole

Serves 4

2 large ripe avocados
Juice of one small lime
3 tablespoons green onions
1 tablespoon chopped cilantro
Salt to taste
Dash of hot sauce (optional)

Mash the avocados in a bowl with the lime juice. Stir in the green onions and cilantro. Add salt to taste and hot sauce, if desired.