From Sunset Magazine. Their notes regarding the recipe: No need to use stale store-bought shells to make crispy tacos. Our easy method turns fresh corn tortillas into crunchy pockets filled with a simple, savory filling. Prep and Cook Time: about 1 hour. Notes: A typical rotisserie chicken yields just enough meat for this recipe. Tacos can be assembled up to 4 hours ahead, then fried just before serving. Or, you can fry them up to 6 hours ahead and recrisp them in a 300° oven for 15 minutes before serving.