• ½ cup + 1 tsp. olive oil
• 1 doz. pkg. BUENO^® Corn Tortillas
• 4 chicken breasts, skinless boneless, cubed (approx. 2 cups)
• 2 Tbsp. BUENO^® Coarse Chile
• 1 tsp. salt
• ½ tsp. BUENO^® Granulated Garlic
• 1 large tomato, chopped
• ¼ cup onion, finely diced
• ½ cup dark green lettuce, cut into tiny pieces

1. Heat ½ cup olive oil over medium-high heat in a heavy skillet. Gently fold each corn
    tortilla, leaving a slight opening at the tip and securing it with a toothpick. Deep
    fry each shell for about 30 seconds each side or until crisp. Drain on paper towel.
2. Heat 1 tsp. olive oil over medium heat in non-stick skillet.
3. Add chicken, coarse chile, salt and garlic. Cook over medium heat for
    approximately 5 minutes or until chicken is cooked through, stirring occasionally.
    Remove from heat. Allow to cool.
4. Shred chicken.
5. Evenly divide chicken, tomato, onion and lettuce among taco shells. Makes twelve
    servings of 1 taco each (3.8 oz./serving).

Option: To cut fat and calories even more, do not fry tortillas. Instead use them fresh or toasted in the oven.