Honduran-Style Crispy Fried Tacos

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.