bits + bites
Katie Kelly
1. Drizzle your chicken with olive oil. Season with salt, garlic and chili powder. 2. Cook at 400F for 20-22 minutes. 1. Drizzle your chicken with olive oil. Season with salt, garlic, and chili powder.
– .5 lb chicken breast cooked and shredded – 1 cup shredded cheese – 8 corn tortillas
1. Preheat your oven to 450F. 2. Wet a paper towel and wrap your corn tortillas in it. Place on a microwave-safe plate. Microwave for 30 seconds. This will make tortillas easy to assemble the tacos. 3. Assemble your tacos. Place shredded cheese, enough to cover the entire tortilla, and then add your shredded chicken. Fold and place on a baking sheet. 4. Once you’ve assembled all your tacos, bake for 10 minutes, flip the tacos and then bake for 10 more minutes. 5. Allow to cool for about 5 minutes and enjoy!
You can go with the good ol' trusty sour cream, avocado crema with greek yogurt is phenomenal or I love homemade salsa on the side.
What is the easiest and fastest way to shred chicken? I use two forks, but if you have a stand mixer, you can use the paddle attachment and your chicken will shred in no time. What can I use if I don’t have taco seasoning? I use a combination of salt, granulated garlic, cumin and chili powder. What goes well with chicken tacos? You can never go wrong with a beer or margarita, but you can also make this corn salsa, restaurants style salsa or avocado cream sauce.