Puffy Tacos

Puffy Tacos

Puffy Tacos

 Ingredients:
1 Can of Refrigerated Biscuit Dough
1 lb of Chicken Strips
1 14.5 ounce Can of Diced Tomatoes with Green Chili
1 Packet of Taco Seasoning
14.5 ounces of water
Approx. 2 cups of vegetable oil for frying
Oil for cooking chicken
Taco Toppings
Lettuce
Cheese
Sour Cream
Taco Sauce

How to make ?
Please c-lic-k the photo or the "next >" button below to see the instructions.

 Directions:
Cut your chicken strips into small, bite sized pieces. Toss with the packet of Taco Seasoning.
Heat a couple of tablespoons of oil in a skillet and add your cut up chicken.

Cook chicken until it is browned and add your can of diced tomatoes and green chilis. Plus a can full (14.5 ounces) of water.
Bring to a simmer, reduce heat to low, stirring occasionally, simmer for 25 minutes.
Remove your biscuits from the can and separate, let sit on a plate or cutting board for 15 minutes to soften, then press each biscuit out into a flat, approximately 6in round circle. Make sure your edges are flatter than the center for optimal frying.
In a separate skillet, heat your two cups of oil until hot, but not smoking.

Add one biscuit at a time a fry for about one minute before flipping and frying the other side. These fry quickly. Take them out just before they look the golden shade of brown for doneness. This is because the hot oil will continue to cook the outer layer even after you remove it from the pan and the biscuit will get darker. Drain on paper towels. Repeat until all the biscuits are fried.
When your chicken is done, layer your tacos as you would a typical shell with the meat, cheese and all the toppings.

Puffy shells can be reheated in a low temp oven or in a toaster oven or air fryer.
I await your comments! Enjoy!