Crispy Texas Chicken Street Tacos

Crispy Texas Chicken Street Tacos

These tacos are perfect for family nights or meal prep: crispy shells, a cozy chicken-and-bean filling, and toppings galore. They reheat great, freeze beautifully, and are always a crowd pleaser.

Servings

4

Category

Chicken

Ingredients

• 1lb REP Chicken Breast (cooked, shredded or chopped)
• 1 Medium Onion, chopped
• ½ cup Fresh Cilantro, minced
• ½ Packet Taco Seasoning (about 2 tbsp)
• 1 can (16oz) Fat-Free Refried Beans
• ½ cup Non-Fat Greek Yogurt
• ½ cup Salsa
• ~21 Extra-Thin Corn Tortillas (Mission or similar)
• Optional Toppings: Shredded Lettuce, Diced Tomatoes, Cabbage or Carrot Slaw, Shredded Cheese, Extra Cilantro, Hot Sauce, Lime Wedges

Directions

1. Preheat the oven to 425°F.
2. Make the filling. Heat a large skillet over medium-high. Add pasture-raised chicken, onion, taco seasoning, and cilantro. Cook until onions are tender.Stir in the refried beans, then add Greek yogurt and salsa. Mix well and cook until heated through.
3. Warm the tortillas. In a non-stick skillet, lightly spray with cooking spray.Heat each tortilla about 30 seconds per side, spraying the top before flipping, just until pliable.
4. Assemble & bake. Spoon the chicken-bean mixture into each tortilla. Fold in half and place on a baking sheet (you may need two).Bake for about 8 minutes, until the tacos are golden and slightly crispy.
5. Serve & top. Let cool a few minutes, then pile on your favorite toppings: lettuce, tomatoes, slaw, cheese, cilantro, or hot sauce. Add lime wedges on the side for a fresh squeeze.