Bringing these Double Decker Chickโn Tacos to your feed to cure those Monday Blues ๐ Hereโs how to make โem:
๐๐๐๐๐๐ฟ๐๐๐๐๐:
โข8 (7-inch) flour tortillas
โข8 ounces shredded vegan cheese of choice
โข8 prepared crispy taco shells
โข2 teaspoons extra virgin olive oil
โข1 (7 oz) package Chickโn pieces, I used likemeat.us
โข1 teaspoon chipotle chile powder
โข1/2 teaspoon salt & pepper
๐๐๐๐๐๐๐ผ๐ ๐๐๐๐๐๐๐๐::
โขShredded lettuce, tomatoes, vegan sour cream, guacamole, pickled red onions, cilantro, jalapeno
โขFavorite hot sauce, for servingย
๐๐๐๐๐๐๐พ๐๐๐๐๐:
1. Preheat the oven to 425ยฐF and place an oven rack in the middle. Line two rimmed baking trays with parchment paper. On one tray, lay out the flour tortillas and sprinkle each with 1 oz of cheese. Place the crispy shells on the second tray. Bake the flour tortillas until the cheese is melted, 7-10 minutes. When there are 3 minutes left, place the tray of taco shells in the oven & bake until crispy. Remove both at the same time.
2. Working while the cheese is still melted, wrap a flour tortilla gently around a crispy taco shell, and continue until each shell is wrapped. Set aside.
3. Heat the olive oil in a skillet over medium heat, once the oil is hot, add the chickโn pieces, season with the chile powder, salt and pepper, and cook, stirring often, until heated through, 5-7 minutes.
4. To build the tacos, fill each shell with a few spoonfuls of the chickโn pieces and toppings of choice. Finish with your favorite hot sauce and enjoy!
Have a great week, yโall! XO
