Crispy Chicken Tacos

Ingredients

12 ounces shredded rotisserie chicken breast (about 3 cups)

1/2 cup sour cream

1 1/2 tablespoons reduced-sodium taco seasoning

1/8 teaspoon salt

8 (6-inch) corn tortillas

1 cup shredded Mexican 4-cheese blend

 

Avocado Cilantro Crema

• 1 small avocado, chopped (about 1/2 cup)
• 1/2 cup sour cream
• 1/2 cup packed fresh cilantro leaves, finely chopped
• 1/4 cup lime juice, plus wedges for serving
• 2 tablespoons extra-virgin olive oil
• 1 medium clove garlic, grated
• 1/8 teaspoon salt
• Pico de gallo (optional)

Directions

Step 1

To prepare tacos: Position oven racks in top third and lower third; preheat to 450°F. Liberally coat 2 large baking sheets with cooking spray. Stir together chicken, sour cream, taco seasoning and salt in a medium bowl until well combined.

Step 2

Wrap tortillas in damp paper towels; microwave on High until warm and pliable, 30 to 45 seconds. Carefully place 4 tortillas on each baking sheet. Spread chicken mixture evenly over 1 half of each tortilla; top with cheese. Fold the tortillas in half and gently press, ensuring tortillas stay folded.

Step 3

Bake, flipping the tacos and rotating the baking sheets between top and bottom racks halfway through, until the tortillas are golden and crisp, 14 to 16 minutes.

Step 4

Meanwhile, prepare crema: Place avocado in a medium bowl; use a fork to mash until smooth. Add sour cream, cilantro, lime juice, oil, garlic and salt; stir until combined and mostly smooth. Cover and refrigerate until ready to use.

Step 5

Serve the tacos with the crema, and with lime wedges and/or pico de gallo, if desired. (EatingWell)