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6 chicken legs
1 tsp. salt
1/4 medium onion, chopped
2 medium tomatoes
salt and pepper to taste
3 green onions, chopped
1 Tbsp. oil
oil for frying
1 doz. corn tortillas
1 head lettuce, shredded
2 large tomatoes, diced
1 clove garlic

Simmer chicken with onions and salt in enough water to
cover. Cook until tender; drain and shred. To make tomato
sauce, blend tomatoes, garlic, salt and pepper. Saute green
onions in 1 tablespoon of oil. Add onions to tomato sauce.
Bring to a boil, continue boiling 2 minutes. Add the sauce to
the chicken and let simmer 2 more minutes. Prepare taco
shells: Fry in half inch of fat, turn tortilla from side to
side as it gets crisp, fold in half, remove from pan, add
filling, top with lettuce and tomatoes.

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