CHICKEN SOFT TACOS

Ingredients:

TACOS

1	pack (500 g)	MAGNOLIA CHICKEN TIMPLADOS CHEESY CHICKEN FINGERS
		cooking oil for deep-frying
1	head (680 g)	Romaine lettuce, shredded
1	pack (240 g)	sour cream (optional)
1	pack (160 g)	MAGNOLIA CHEEZEE, grated
1	bunch (18 g)	cilantro (wansoy), chopped (1/4 cup)

SALSA:

1/4	tsp	iodized fine salt
1/4	cup (64 g)	jalapeño, chopped
1	bunch (18 g)	cilantro (wansoy), chopped (1/4 cup)
2	cloves	garlic, minced
1	can (400 g)	diced tomatoes, drained

Procedure:

Combine all ingredients for salsa in a bowl and mix well. Refrigerate until ready to serve.
In a large heavy pan, deep fry chicken fingers until crisp and golden brown. Drain on paper towels and set aside.
To assemble, form soft flour tortillas into tacos. Place lettuce leaves, followed by salsa, sour cream, chicken fingers, cheese, and top with cilantro.

Makes 12 servings.

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