Crispy Chicken Tacos

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 cup Salsa Verde, Prepared, Store-Bought
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  2 tbsp Taco Seasoning, Packet (E.G. Old El Paso)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  0.8 cup Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  12 Tortilla, Corn, 6-Inch(312g)
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.8 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.8 cup Cheddar Cheese
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  1 Avocado(150g)
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  1 tsp Onion powder
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  1 tsp Garlic powder
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 cup Cilantro, Fresh
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  1 JalapeñO Pepper(14g)
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  0.3 cup Lime Juice, Fresh
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  1 cup Lettuce, Iceberg
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  Hot Sauce, Frank'S RedHot

Instructions

1. 1Pat the chicken breast dry and season with onion powder, garlic powder, and salt. Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering, then add the chicken. Cook 6–8 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and shred with 2 forks.
2. 2Return the shredded chicken to the skillet and stir in the salsa verde and taco seasoning packet. Cook 2–3 minutes over medium heat, stirring occasionally, until heated through and coated evenly. Remove from heat and stir in ¼ cup of the sour cream.
3. 3Warm the corn tortillas in the microwave for 30–60 seconds until pliable. Lay each tortilla flat and divide the chicken filling evenly among them, placing it on one half of each tortilla. Top each portion with 1 tablespoon of part-skim mozzarella and 1 tablespoon of sharp cheddar.
4. 4Fold each tortilla in half over the filling and gently press to seal. Heat the remaining olive oil in the skillet over medium-high heat for 1 minute, then working in batches, place the folded tacos seam-side down in the skillet. Cook 3–4 minutes per side over medium-high heat until golden brown and crispy, pressing gently with a spatula.
5. 5While the tacos cook, combine the remaining sour cream, avocado, cilantro, jalapeño pepper, and fresh lime juice in a blender or food processor. Blend until smooth and pourable, scraping down sides as needed.
6. 6Fill each crispy taco with iceberg lettuce, then top with the avocado sauce and Frank's RedHot Sauce to taste.
7. 7Divide the finished tacos evenly into 6 airtight containers while still warm, packing lettuce and sauce separately to prevent sogginess.