Kid's Taco Recipe

Prepare chicken if not already fried/cooked

If you have raw chicken breasts, cut into small strips (about 1/2-inch) and season with 1/8 tsp black pepper and 1/8 tsp salt. Heat 2 tbs vegetable oil in a skillet over medium-high heat. Fry chicken strips 4–6 minutes, turning once, until golden and cooked through (internal temp 165°F / 74°C). Remove to a paper towel-lined plate to drain and chop into bite-size pieces. If using pre-cooked fried chicken, chop the pieces into small bites and reheat in a 350°F oven for 5–8 minutes or briefly in a skillet with 1 tbs oil until warmed through.

Warm tortillas

Warm the small flour tortillas so they are pliable: stack and wrap in a damp paper towel and microwave 20–30 seconds, or warm individually in a dry skillet over medium heat 20–30 seconds per side until lightly puffed and flexible. Keep covered with a clean towel to stay warm.

Assemble tacos

Place a warm tortilla on a plate. Distribute about 2–3 tablespoons (roughly 2–3 tablespoons equals about 1/6 to 1/4 cup) of chopped fried chicken onto each tortilla (approximately 1/6 of the total chicken per taco). Top each with about 2 tablespoons of crumbled queso fresco, a tablespoon of shredded lettuce, and 1 tablespoon of mild salsa or pico de gallo if using. Add a small dollop (about 1 teaspoon) of sour cream if desired. Lightly sprinkle a pinch of salt (a little less than 1/8 tsp split among tacos) if needed.

Garnish each taco with a squeeze of lime and a sprinkle of chopped cilantro if desired.