Street-Fusion Taco Fiesta

Allergens

Gluten (in tortillas), Dairy (cheese and sour cream)

Ingredients

• 12 small corn tortillas 3 cups shredded chicken, cooked and seasoned 2 cups cheddar cheese, shredded 2 cups lettuce, shredded 1 cup pico de gallo, freshly made 1 cup guacamole, homemade 1 cup sour cream 3 tbsp taco seasoning 3 tbsp olive oil 1 tbsp lime juice

Instructions

1. In a large bowl, combine the shredded chicken with 2 tablespoons of taco seasoning and 1 tablespoon of olive oil. Mix well to coat the chicken evenly. Set aside.
2. Heat a large non stick skillet or griddle over medium high heat. Brush with remaining olive oil.
3. Add half of the corn tortillas to the skillet, cooking for 30 seconds on each side or until lightly golden and slightly crispy. Remove from skillet and set aside. Repeat with the remaining tortillas.
4. Assemble tacos by layering chicken, cheese, lettuce, pico de gallo, guacamole, and a dollop of sour cream on each tortilla.
5. Serve immediately, garnishing with lime wedges if desired.

Chef’s Insight

The secret to this dish is balancing flavors and textures - from the smoky, spicy chicken to the cool and creamy guacamole, each bite is a symphony of tastes and sensations.

Notes

Cooking times may vary depending on your stove or grill. Adjust heat accordingly for the perfect crispiness of the tortillas.