20-Minute Chicken Puffy Tacos

Steps

• 1

  In deep fryer or deep heavy saucepan, heat 2 inches oil to 375°F.
• 2

  Separate dough into 8 biscuits; flatten each into 1/8-inch thick round. Gently place 1 dough round in hot oil; fry 1 to 2 minutes on each side until golden brown and slightly puffy. Drain on paper towel-lined plate; keep warm. Repeat with the remaining dough rounds.
• 3

  Meanwhile, steam corn as directed on box; place corn in large bowl. Add chicken, black beans and cumin. If desired, season with salt and pepper to taste. Toss mixture to combine.
• 4

  Carefully fold fried biscuits in half to form taco shells; fill with chicken and corn mixture. If desired, top with additional taco toppings such as chopped fresh cilantro, shredded lettuce, diced tomatoes and sour cream. Serve immediately.