Cut the potatoes into strips and fry them in oil until they are golden and crispy.

Coat the chicken cutlets with breadcrumbs (press the chicken firmly into the breadcrumbs to coat well). You can dip the chicken in a little milk first to help the breadcrumbs stick. Fry the breaded chicken in hot oil, then reduce the heat to low and cook for about 10 minutes, turning occasionally so they don't burn or stick.

Heat 2 tortillas on a griddle or skillet. Once warm, add Oaxaca cheese to one tortilla and let it melt. Place the second tortilla underneath the first—because a taco just isn't a taco with only one tortilla.

With the two tortillas and melted cheese, add the chicken milanesa (cut into strips or cubes) on top along with the fried potatoes. Fold and enjoy your taco. Make as many as you like, and serve with green salsa with avocado from the previous recipe, or with a little lime and salt.