Crispy Chicken Tacos

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  Chicken Breast, Boneless Skinless(680g)

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

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  Salsa Verde, Prepared, Store-Bought(240g)
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  Taco Seasoning, Packet (E.G. Old El Paso)(30g)

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

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  Sour Cream(180g)

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

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  Tortilla, Corn, 6-Inch
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  Olive oil(45g)

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

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  Mozzarella Cheese(180g)

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

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  Cheddar Cheese(180g)
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  Avocado
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  Onion powder(5g)
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  Garlic powder(5g)
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  ½ teaspoon kosher salt
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  Cilantro, Fresh(60g)
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  JalapeñO Pepper
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  Lime Juice, Fresh(60g)
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  Lettuce, Iceberg(240g)
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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 the mixture is 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. Repeat with remaining tacos.
5. 5While the tacos cook, add the remaining sour cream, avocado, cilantro, jalapeño pepper, and fresh lime juice to a blender or food processor. Blend until smooth, scraping down sides as needed, until the sauce reaches a pourable consistency.
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 if storing for meal prep.