INGREDIENTS
1LB Ground Chicken Breast
1 Tablespoon Chili Powder
½ Teaspoon Paprika
1 Teaspoon Himalayan Pink Salt
½ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
½ Teaspoon Coriander
1 ½ Teaspoons Cumin
½ Cup Salsa – No Sugar Added
10 Corn Tortillas
2 Cups Shredded Cheddar
SUGGESTED TOPPINGS: Lettuce, Onions, Grape Tomatoes, Sour Cream, Salsa
ASSEMBLY
- Add the chicken to a medium sized skillet or frying pan.
- Brown and crumble the chicken over medium low heat.
- Add all of the seasonings to a small bowl and mix well.
- When the chicken is fully cooked, add the seasoning and the salsa.
- Mix well until evenly coated. Remove from the heat and allow to cool.
- Preheat the oven to 400.
- Line a cookie sheet with parchment paper.
- If the tortillas seem dry and crack easily, then you can place a few at a time on a plate and cover with a damp paper towel. Heat in the microwave around 20 seconds.
- Make the tacos by adding ¼ cup of the chicken and 2 spoonfuls of the cheese to each tortilla. Gently fold the tortilla over.
- If the tortillas won’t stay folded over, then you can place a piece of silverware on top and bake them.
- Don’t worry if any of them crack, they will all turn out delicious!
- Place all of the tacos evenly on the cookie sheet and bake at 400 for 10 minutes.
- Remove the sheet pan from the oven and top the tacos with the remaining cheese.
- Bake the tacos for another 5 minutes until the cheese is melted.
- Serve with your favorite toppings.
- ENJOY!