Ingredients:

  • 8 corn tortillas
  • 1/2 cup vegetable oil
  • 1/4 tsp fine sea salt
  • 3 cups shredded cooked chicken
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 2 tbsp water
  • 1 cup refried beans
  • 2 cups shredded iceberg lettuce
  • 1 large avocado
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup Mexican crema

Instructions:

  1. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
  2. Fry corn tortillas one at a time for 30–60 seconds per side until golden brown and mahogany in color. Remove with tongs, drain on paper towels, and immediately dust with sea salt.
  3. In a medium mixing bowl, combine shredded cooked chicken, lime juice, ground cumin, garlic powder, and water. Toss until evenly coated.
  4. Warm the chicken mixture in a skillet over medium heat for 3–5 minutes until fragrant and the liquid forms a light glaze.
  5. Assemble by smearing a thin, consistent layer of warm refried beans onto each crispy shell to create a moisture barrier.
  6. Top the beans with the seasoned chicken, followed by shredded lettuce, sliced avocado, crumbled cotija cheese, and a drizzle of Mexican crema.