Oven Baked Tacos
Ingredients:
2 Tablespoons Avocado Oil (or substitute with oil of choice)
1 Onion, diced
3 Cloves Garlic, mashed
1 Pound Ground Chicken
2 Teaspoons Paprika
2 Teaspoons Cumin
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1/2 Teaspoon Chipotle Pepper
1/2 Cup Mild Red Enchilada Sauce
12 Thin Corn Tortillas (or tortillas of choice)
1 1/2 Cups Mexican-Blend Shredded Cheese
Instructions:
Prepare the Taco Filling:
Preheat your oven to 400°F (200°C).
In a pan, heat avocado oil over medium heat. Add diced onion and garlic, sautéing for 3-4 minutes.
Add ground chicken to the pan, breaking it into small pieces as it cooks.
When the chicken is nearly cooked through, add paprika, cumin, sea salt, black pepper, and chipotle pepper, stirring until the spices are well incorporated and the chicken is fully cooked.
Stir in the enchilada sauce until the chicken mixture is evenly coated. Remove from heat.
Prepare the Taco Shells:
Make the tortillas pliable by wrapping them in a damp towel and microwaving for 30 seconds.
Place some cheese on one side of each tortilla, top with the chicken mixture, then sprinkle more cheese on top.
Gently fold the tortillas over the filling, pressing slightly to close.
Line the filled tacos on a baking sheet. Cover with another baking sheet to help them hold their shape.
Bake in the preheated oven for 18 minutes. Remove the top tray after 15 minutes and broil for the last 2-3 minutes to crisp the tops. Watch closely to avoid burning.
Remove from the oven, serve immediately, and enjoy!
Nutritional Facts (Per Serving of 3 Tacos):
Calories: ~450-500 calories
Protein: ~35-40g
Fat: ~20-25g
Saturated Fat: ~5-7g
Carbohydrates: ~30-35g
Fiber: ~4-6g
Sugars: ~3-5g
Sodium: ~800-1000mg
