Southwest Crunchy Chicken Tacos

Name: Southwest Crunchy Chicken Tacos
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 cups finely shredded rotisserie chicken; ½ cup SideDish Chili Lime Vinaigrette, plus more for serving; 8 grain-free tortillas (I use Siete brand, see Note); Avocado oil spray; 1 cup shredded romaine lettuce; ¼ cup minced white onion (about ¼ small onion); ½ cup crumbled queso fresco or Cotija cheese (omit for dairy-free); 2 tablespoons chopped fresh cilantro; 1 lime, cut into wedges, for serving

Alex Snodgrass

Servings

Cook Time

45 minutes

Gluten-Free

Dairy-Free (if modified)

Paleo

Grain-Free

Ingredients

For the Tacos:

4 cups finely shredded rotisserie chicken
½ cup SideDish Chili Lime Vinaigrette, plus more for serving
8 grain-free tortillas (I use Siete brand, see Note)
Avocado oil spray

For Serving:

1 cup shredded romaine lettuce
¼ cup minced white onion (about ¼ small onion)
½ cup crumbled queso fresco or Cotija cheese (omit for dairy-free)
2 tablespoons chopped fresh cilantro
1 lime, cut into wedges, for serving

Method

Preheat the oven to 400°F. Line a sheet pan with parchment paper.
In a medium saucepan over medium heat, add the chicken and the S ideDish Chili Lime Vinaigrette. Toss until the chicken is well-coated and warmed through, about 3 minutes.
Set a tortilla on the lined sheet pan and scoop about ½ cup of the chicken mixture onto one side of the tortilla. Gently fold the tortilla in half and press down, forming a taco. See Note if you are having difficulties with your tortillas. Continue until you’ve used all the filling. Spray the tops of the tortillas with the avocado spray.
Bake until the tacos are crispy and golden brown on the edges, 10 to 12 minutes.
Remove the tacos from the oven. Very gently open the tacos and fill with the shredded lettuce, white onion, queso fresco (if using), drizzle of SideDish Chili Lime Vinaigrette and cilantro. Serve with lime wedges.