Crispy tacos are the an easy dinner recipe your family will LOVE! This easy recipe makes crispy chicken tacos, but you can easily substitute ground turkey, beef or plant based meats. If I have left over filling sometimes I add it to a salad for my lunch.
Ingredients
-1 lb Shredded chicken (use leftover, rotisserie or check out my recipe for Dutch oven chicken)
-1 T Olive oil
-1 White onion diced
-2 t Minced garlic
-1 C Frozen corn, thawed
-1 C Blacked beans, rinsed and drained
-1 C Salsa Verde
-1 Reduced sodium Taco seasoning packet
-1 C Water
-12-14 Corn taco shells
-3/4 C Shredded taco cheese
Instructions
-Preheat oven to 400
-Heat large skillet on medium high
-Add oil, onion and garlic to pan- sauté for 3 minutes
-Add corn, beans, chicken, taco seasoning, salsa verde and water to pan
-Mix well and sauté for 5-7 minutes
-While Taco filling simmers, wrap a stack of 12 taco shells in a damp paper towel and then microwave for 45 seconds (this makes them easier to fold later)
-Line 2 baking sheets with parchment paper (or foil)
-Spread 6-8 shells out on each sheet
-Cover 1/2 of each shell with filling and 2 T cheese.
-Fold each shell in half and spray with non-stick cooking spray
-Bake on 400 for 12-14 minutes
-If you can only fit 1 in the oven at a time, store cooked tacos in microwave while the final batch cooks to keep them warm
Makes 12-14 tacos
Optional Toppings
-Guacamole
-Sour Cream
-Salsa
Enjoy!
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