Baked Chicken Tacos

Taco Tuessay, Wednesday, Thursday, Friday...

INGREDIENTS

3 teaspoons avocado oil

8 ounces ground chicken

2 tablespoons Distilled Al Pastor

1 cup shredded Mexican cheese blend

6 corn tortillas

2 tablespoons lemon juice

1 tablespoon hot sauce

1/4 cup mayonnaise

Diced tomatoes, chopped white onion and chopped cilantro, for garnish

INSTRUCTIONS

1. Preheat the oven to 425F. Add 1 teaspoon of avocado oil to a skillet and heat to medium high. When the oil is hot, add the ground chicken and Distilled Al Pastor and cook through, 6-8 minutes.

2. Microwave tortillas for 30 seconds. Lay the tortillas on a parchment lined baking sheet, without overlapping, and spray or brush with remaining oil. Flip the tortillas over, oil side down.

3. Sprinkle 1 tablespoon of cheese on half of each tortilla. Top the cheese with 2 tablespoons of the ground chicken mixture. Top the chicken with a tablespoon of cheese and bake for 10 minutes.

4. Remove from the oven and very carefully use a spatula or fork to fold each tortilla in half. Press them down slightly and place another baking sheet on top of the tacos to help them stay closed. With the second baking sheet securely over the tacos, bake for an additional 5 minutes.

5. Remove from the oven and take the top baking sheet off, allowing the tacos to cool for 3-5 minutes.

6. Combine lemon juice, hot sauce and mayonnaise and whisk until smooth.

7. Serve tacos with a drizzle of sauce, tomatoes, onion and cilantro.

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Baked Chicken Tacos

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 23 MinInactive time: 5 MinTotal time: 38 Min

Taco Tuessay, Wednesday, Thursday, Friday...

Ingredients

• 3 teaspoons avocado oil
• 8 ounces ground chicken
• 2 tablespoons Distilled Al Pastor
• 1 cup shredded Mexican cheese blend
• 6 corn tortillas
• 2 tablespoons lemon juice
• 1 tablespoon hot sauce
• 1/4 cup mayonnaise
• Diced tomatoes, chopped white onion and chopped cilantro, for garnish

Instructions

1. Preheat the oven to 425F. Add 1 teaspoon of avocado oil to a skillet and heat to medium high. When the oil is hot, add the ground chicken and Distilled Al Pastor and cook through, 6-8 minutes.
2. Microwave tortillas for 30 seconds. Lay the tortillas on a parchment lined baking sheet, without overlapping, and spray or brush with remaining oil. Flip the tortillas over, oil side down.
3. Sprinkle 1 tablespoon of cheese on half of each tortilla. Top the cheese with 2 tablespoons of the ground chicken mixture. Top the chicken with a tablespoon of cheese and bake for 10 minutes.
4. Remove from the oven and very carefully use a spatula or fork to fold each tortilla in half. Press them down slightly and place another baking sheet on top of the tacos to help them stay closed. With the second baking sheet securely over the tacos, bake for an additional 5 minutes.
5. Remove from the oven and take the top baking sheet off, allowing the tacos to cool for 3-5 minutes.
6. Combine lemon juice, hot sauce and mayonnaise and whisk until smooth.
7. Serve tacos with a drizzle of sauce, tomatoes, onion and cilantro.