*REPOST FROM OLD BLOG

Maybe it’s the California girl in me but I LOVE a good taco.

Tacos are a gluten free person’s heaven. Yes, you have to forgo flour tortillas but with corn, you really aren’t missing out! 

And if you ask me to choose between soft or crispy, I really cannot pick a favorite. But I am not a fan of the store-bought crispy taco shells that are almost always stale and never hold together once you stuff all the delicious goodies inside.

So say hello to the homemade crispy taco trick you will be shocked you never knew about until now…

Bake corn tortillas for 1-2 minutes in the oven while you preheat so it’s malleable and won’t break when you fold it over the insides. Load up your tacos, place them on a baking sheet, then COVER the tacos with a baking/cookie rack. It will keep the tortillas from curling up while it bakes and crisps. Don’t worry, 99% of cookie racks are oven safe and completely secure your tacos so you can forgo anything store-bought or fried but still have crispy, completely put-together together.

INGREDIENTS

5-6 Corn Tortillas

1 lb. Ground Chicken

1 medium Yellow Onion

1 Jalapeno

1 package Taco Seasoning (OR: smoked paprika, cumin, ancho chili pepper, garlic powder, onion powder, cayenne pepper, salt)

1 8oz. can Refried Black Beans

2 cups Shredded Cabbage Slaw Mix

2 cups Shredded Cheddar Cheese

1 Avocado

1 Lime

Avocado Oil Spray

Serving Size: 4

INSTRUCTIONS

• Brown ground chicken in a large skillet over medium heat. Use the back of a spatula to crush and break up the ground chicken.
• As the chicken begins to brown, finely dice the onion and jalapeno. Add the chicken mix.
• Cook for 7-8 minutes until completely cooked through.
• Add in the taco seasoning and ¼ cup of water. Stir and cook until the ground chicken absorbs all the seasoning and liquid.
• Remove from heat.
• Meanwhile preheat the oven to 400°F.
• Spray a baking sheet with avocado oil (or olive oil spray).
• Place corn tortillas on the baking sheet and bake for 3 minutes until the tortillas are soft.
• Remove the tortillas from the oven and sprinkle a layer of shredded cheese over the entire surface of the tortilla.
• Bake for another 2 minutes until the cheese begins to melt.
• Remove from the oven once again and gently spread beans, ground chicken mix, and cabbage slaw mix over half of the cheese-covered tortilla.
• Gently fold over the tortillas.
• Place a baking/cooking rack over the folded tacos.
• Bake for another 12 minutes.
• Remove from the oven. Top with avocado, fresh squeezed lime juice, and hot sauce.
• Enjoy!