Ingredients:

  • 3 cups (450g) shredded rotisserie chicken breast
  • 1/2 cup (120ml) low-sodium salsa, well-drained
  • 1 tbsp (8g) taco seasoning
  • 1 cup (115g) shredded reduced-fat Mexican blend cheese
  • 1 tsp (5ml) lime juice
  • 10 small (6-inch) corn tortillas
  • 2 tbsp (30ml) avocado oil
  • 1 cup (150g) shredded romaine lettuce
  • 1/2 cup (75g) diced white onion
  • 1/4 cup (40g) fresh cilantro, chopped
  • 1 medium avocado, sliced

Instructions:

  1. Mix the filling. In a mixing bowl, combine the shredded chicken, drained salsa, taco seasoning, and lime juice. Note: Ensure the salsa is well drained to avoid soggy shells.
  2. Add the cheese. Fold in the shredded cheese until evenly distributed throughout the chicken.
  3. Heat the oven. Preheat your oven to 218°C (425°F).
  4. Oil the shells. Lightly brush the outside of each tortilla with avocado oil. Note: Only oil the outside; the inside stays dry to grip the filling.
  5. Fill the tacos. Spoon approximately 45g (3 tbsp) of the chicken mixture into the center of each tortilla.
  6. Shape and arrange. Fold the tortillas in half or roll them tightly. Place them on the baking sheet, leaning them against each other to keep them upright.
  7. Bake the tacos. Bake for 10-12 minutes until the edges of the tortillas are deep golden brown and the cheese is bubbling.
  8. Let them rest. Remove from the oven and let them rest for 2 minutes until the shells feel firm to the touch.
  9. Add toppings. Garnish with shredded romaine lettuce, diced white onion, chopped cilantro, and sliced avocado.