- 2 skinless, boneless chicken breasts
- 1/2 teaspoon salt, or to taste
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 green bell pepper, finely chopped
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon ground black pepper
- 1 pound corn tortillas
- vegetable oil for frying
- Tomato Sauce:
- 1/4 cup water
- 1 (6.5 ounce) can tomato sauce
- 1/2 teaspoon chicken bouillon granules
- 1/2 teaspoon seasoned salt
- Place chicken breasts and salt in a pot; cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Cool until easily handled, about 5 minutes. Shred into thin pieces.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and green bell peppers; cook and stir until softened, about 2 minutes. Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper; cook until golden brown, about 5 minutes.
- Spoon some of the chicken mixture into the middle of each corn tortilla. Fold tortilla around filling and secure with a toothpick.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
- Bring 1/4 cup water to a boil in a small saucepan. Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.