Glitter and Bubbles

Deep Fried Cowboy Caviar Tacos

Featured in Tortilla Tribe
Prep Time
Cook Time
  • Ingredients & Instructions



  • 1

    package Mission Yellow Corn Tortillas
  • ½

    cup Vegetable oil
  • 4

    Chicken breasts, cooked & shredded
  • 1

    can Corn
  • 1

    can Blackeye peas
  • 1

    can Black beans
  • ½

    cup Cherry tomatoes, quartered
  • ½

    Red bell pepper, diced
  • ½

    Green bell pepper, diced
  • 1

    Red onion, diced
  • ¼

    cup Olive oil
  • ¼

    cup Lime juice, freshly squeezed
  • ¼

    cup Cilantro
  • 1

    Tbsp Honey
  • 1

    tsp Chili powder
  • Salt & pepper


  • Step 1

    Place the corn, blackeye peas, black beans, cherry tomatoes, bell peppers, onion and cilantro together in a bowl; mix to combine.

  • Step 2

    In a separate bowl, whisk together olive oil, lime juice, honey, chili powder and salt and pepper.

  • Step 3

    Pour the dressing over the mix, cover and place the Cowboy Caviar in the fridge.

  • Step 4

    Place 1/2 cup vegetable oil in a sauté pan and heat on low, gradually increasing the heat over time to medium high. To test the oil, place a drop of water in the center and if it pops, the oil is ready. Use tongs to place a single Mission Yellow Corn Tortilla in the oil, allowing it to fry for 15-20 seconds per side (depending on how hot your oil is it may be more or less).

  • Step 5

    Top the deep fried tortilla with the shredded chicken, followed by the Cowboy Caviar.

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