Crispy Chicken Chalugas with Quick Lime Crema

Step 1

Place chicken, 1 tsp cumin, salt, and pepper in a large pot. Cover with water and bring to a boil.

Step 2

Reduce heat and simmer until chicken is cooked through, ~12 minutes. Meat should shred easily.

Step 3

Remove chicken and let cool. Shred into bite-sized pieces with two forks.

Step 4

Stir sour cream, lime juice, remaining 0.5 tsp cumin, salt, and pepper in a small bowl until smooth.

Step 5

Toss coleslaw mix with jalapeño, cilantro, and a pinch of salt. Set aside.

Step 6

Heat oil in a 10-inch skillet over medium-high until it shimmers, ~90 seconds.

Step 7

Working with one tortilla at a time, lightly fry it ~10 seconds until pliable, then quickly fold in half and hold open with tongs to form a shell shape. Fry 45 seconds per side until golden and crispy.

Step 8

Drain chalupas on a paper towel-lined plate. Repeat with remaining tortillas.

Step 9

Fill each chalupa with shredded chicken, then top with slaw and a drizzle of lime crema.

Step 10

Serve immediately while shells are still warm and crispy.