Mini Chicken Tacos

Filing:
Chicken Leg and Breast with Rib Meat, Green Chiles (Green Chiles, Citric Acid), Tomatillos (Tomatillos, Citric Acid), Contains 2% or less of: Gelatin, Modified Food Starch, Onions, Green Chile Puree (Green Chile Citric Acid), Jalapeños (Jalapeño Peppers, Salt, Acetic Acid, Water, Calcium Chloride), Chicken Base (Salt, Chicken Stock, Onion Powder, Garlic Powder, Chicken Fat, Spices including Turmeric), Vinegar, Salt, Flavorings, Water, Cilantro Flavor (Dextrose, Extractives of Cilantro, Natural Flavor), Dehydrated Bell Peppers and Cilantro, Guar Gum).

Tortilla:
Corn Flour (Ground Corn, Trace of Lime), Water, Modified Food Starch.

Fried in Soybean Oil. Contains Soy.

Conventional Oven:
Preheat oven to 425°F. Place on a baking sheet on center rack ov oven. Bake 6 to 8 minutes ow until crispy. Let stand 1 minute before serving.

Pan Fried:
Preheat 1/4 inch of oil to 350°F in a medium skillet. Add mini tacos and cook for about 1 to 2 minutes on each side or until crispy and golden. Remove from skillet onto a paper towel and let stand 2 minutes before serving.

Microwave (1200 watt):
Microwave cook times may vary depending on oven wattage. Wrap serving (4) in a paper towel and place on a microwave safe dish; cook on high for I minute or until hot. Let staind 1 minute Before serving.

BE CAREFUL when adding frozen foods to hot oil. Don’t heat the oil too much before adding the mini tacos. Click here for tips on putting out kitchen grease fires.

Also worth noting, we thought these mini tacos came out a bit oily from the oven. We recommend patting them down with a clean kitchen towel before serving.