Ingredients
5 cups finely shredded iceberg lettuce (13 oz.) 2 cups shredded mixed cheddar and jack cheese (8 oz.) 1 pound Roma tomatoes, rinsed, cored, and chopped 2 cups fresh salsa 2 cups sour cream 1 cup chopped cilantro 2 to 3 cups vegetable oil 1 bottle (5 oz.) hot sauce 1 1/2 cups guacamole 3 dozen 3 dozen corn tortillas (6 in. wide) 7 cups grilled chickenDescription
You Can Multiply This Recipe For Larger Groups. If You Find It Too Difficult To Fry The Filled Tacos, You Can Fry The Tortillas By Themselves, Then Offer The Chicken As A Filling, Or You Can Omit Frying Them Altogether And Serve The Tacos Soft.
IVillage
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter