1/2 tsp. salt
2 c. shredded cooked chicken
12 soft corn tortillas
3/4 c. sunflower or vegetable oil
1 c. guacamole
2 c. thinly shredded lettuce or cabbage
1/4 lb. salsa made with tomatillos and chilies

Add salt to chicken. Mix well. Place 1 tortilla on a dry comal or frying pan to heat it and make it pliable. Heat on both sides. Remove to a plate. Continue with remaining tortillas. Put a strip of chicken down the center of each tortilla and roll. Either secure with a toothpick or lay them side by side in a baking pan. Heat oil in a large, heavy frying pan until smoking. With tongs, place each tortilla in hot oil. Fry until crispy, about 6 minutes, and drain well. Remove toothpicks. Top with guacamole and salsa. Serve immediately.

Makes 12 tacos.