Crunchy Chicken Tacos

Name: Crunchy Chicken Tacos
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 cups shredded cooked chicken (I use rotisserie); One 15-ounce can black beans, drained and rinsed; 2 tablespoons mild taco seasoning; ½ cup salsa verde; ¾ cup mexican cheese blend; 8 grain-free tortillas (I use Siete Cassava Flour); Avocado oil spray; Fresh cilantro, for garnish; SideDish Chipotle Ranch

Alex Snodgrass

Servings

Cook Time

30 minutes

Ingredients

3 cups shredded cooked chicken (I use rotisserie)
One 15-ounce can black beans, drained and rinsed
2 tablespoons mild taco seasoning
½ cup salsa verde
¾ cup mexican cheese blend
8 grain-free tortillas (I use Siete Cassava Flour)
Avocado oil spray
Fresh cilantro, for garnish
SideDish Chipotle Ranch

Method

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
In a large bowl, combine the chicken, black beans, taco seasoning, salsa verde, and cheese and toss until well combined.
Form the Tacos: Spray avocado oil in a non-stick skillet large enough to fit your tortilla over medium heat and quickly fry 1 tortilla (about 30 seconds on each side) until flexible and easy to fold.
Set the tortilla on the prepared sheet pan and fill half the tortilla with the chicken mixture. Continue frying, filling, and folding the tacos (adding more oil to the skillet as needed) until you’ve used all the filling.
Once all of your tortillas are filled and folded, spray the tops with a bit more avocado oil spray and transfer to the oven. Bake until the tacos are crispy and golden brown on the edges, 10 to 12 minutes.
Let the tacos cool slightly. Garnish with cilantro and serve dunked in SideDish Chipotle Ranch.