BEST Weeknight Dinner! Crispy Chicken Tacos!

Preheat the oven to 425 degrees Fahrenheit.

Heat a large skillet over medium heat and add 1.5 tablespoons of avocado oil until shimmering.

Cut 1 pound of chicken breast into smaller pieces for even cooking and add to the skillet.

Sprinkle half of the taco seasoning over the chicken while it cooks for 3-5 minutes until golden on one side.

Flip the chicken and sprinkle the remaining taco seasoning on top.

Add 0.5 cup of salsa and 0.5 cup of chicken broth to the chicken in the skillet.

Cover the skillet with a lid and reduce the heat slightly below medium, cooking for about 10 minutes until the chicken is shreddable.

While the chicken cooks, warm 12 corn tortillas in a separate skillet for about 10 seconds on each side to make them pliable.

Remove the tortillas from the skillet and cover them to keep warm.

Check the chicken, stirring to prevent burning, and ensure it is easy to shred with forks.

Transfer the chicken to a plate and shred it, adding a splash of broth if the sauce is sticking to the pan.

Pour the remaining sauce from the skillet into a measuring cup, adding broth as needed to reach a total of 0.5 cup of sauce.

Prepare two baking sheets and arrange the oven racks in the upper third and center of the oven.

Place 6 tortillas on each baking sheet and add about 1 tablespoon of cheese to one half of each tortilla.

Divide the shredded chicken evenly among the tortillas, adding about 1.5 tablespoons of chicken per shell.

Add a small amount of sauce (between 0.5 and 1 tablespoon) to each tortilla, then fold them over.

Equipment Needed

Dietary

Allergens