Crisp Chicken Tacos

By Sunset
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5 cups finely shredded iceberg lettuce (13 oz.)

2 cups shredded mixed cheddar and jack cheese (8 oz.)

1 pound Roma tomatoes, rinsed, cored, and chopped

2 cups fresh salsa

2 cups sour cream

1 1/2 cups guacamole

1 cup chopped cilantro

2 to 3 cups vegetable oil

3 dozen corn tortillas (6 in. wide)

7 cups grilled chicken

1 bottle (5 oz.) hot sauce

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