Crunchy on the outside...spicy and cheesy inside. Served with two addicting dips.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
To prepare the filling, peel and dice the onion and wash the coriander, shake dry and chop roughly.
Preheat a large skillet with olive oil over high heat. Cook and brown the ground chicken and onions for about 5 minutes. Add the chipotle chili powder, smoked paprika, cumin, garlic powder, red pepper flakes, oregano, salt and tomato paste. Mix till everything is evenly coated and add 120 ml water.
Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, for about 10 minutes. Remove from the heat and add 3 tablespoon chopped coriander.
To make the homemade hard shells, warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
In the meantime, prepare the ranch and avocado dip.
For the cilantro lime ranch dip, wash the coriander, shake dry and chop roughly.
Combine all ingredients in a glass jar and shake or stir until creamy. For the avocado mayo, place all ingredients in a bowl and whip smooth with electric beaters or process smooth in a food processor.
Serve the tacos topped with ranch dip, avocado mayo, red onion, and any other desired toppings.
Preparing In The Kitchen
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
To prepare the filling, peel and dice the onion and wash the coriander, shake dry and chop roughly.
Preheat a large skillet with olive oil over high heat. Cook and brown the ground chicken and onions for about 5 minutes. Add the chipotle chili powder, smoked paprika, cumin, garlic powder, red pepper flakes, oregano, salt and tomato paste. Mix till everything is evenly coated and add 120 ml water.
Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, for about 10 minutes. Remove from the heat and add 3 tablespoon chopped coriander.
To make the homemade hard shells, warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
In the meantime, prepare the ranch and avocado dip.
For the cilantro lime ranch dip, wash the coriander, shake dry and chop roughly.
Combine all ingredients in a glass jar and shake or stir until creamy. For the avocado mayo, place all ingredients in a bowl and whip smooth with electric beaters or process smooth in a food processor.
Serve the tacos topped with ranch dip, avocado mayo, red onion, and any other desired toppings.
