Honduran-Style Crispy Fried Tacos

• 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

1. 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.
2. 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.
3. Spoon some of the chicken mixture into the middle of each corn tortilla. Fold tortilla around filling and secure with a toothpick.
4. 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.
5. 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.

skinless, salt, vegetable oil, onion, tomato, green bell pepper, chicken bouillon granules, ground black pepper, corn tortillas, vegetable oil, tomato sauce, water, tomato sauce, chicken bouillon granules, salt

Taken from www.allrecipes.com/recipe/255921/honduran-style-crispy-fried-tacos/ (may not work)