Shredded Veggie and Chicken Tacos

Season diced chicken liberally with salt, cumin, and chili powder.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for 3-5 minutes per side. Next add in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.

To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco---one side down---in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown. )

One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco on a paper towel lined cookie sheet or plate. Repeat with other tacos in the pan.