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Bringing these Double Decker Chickโ€™n Tacos to your feed to cure those Monday Blu…

Bringing these Double Decker Chickโ€™n Tacos to your feed to cure those Monday Blues ๐Ÿ™‚ Hereโ€™s how to make โ€˜em:

โ€ข8 (7-inch) flour tortillas
โ€ข8 ounces shredded vegan cheese of choice
โ€ข8 prepared crispy taco shells
โ€ข2 teaspoons extra virgin olive oil
โ€ข1 (7 oz) package Chickโ€™n pieces, I used likemeat.us
โ€ข1 teaspoon chipotle chile powder
โ€ข1/2 teaspoon salt & pepper

๐™Š๐™‹๐™๐™„๐™Š๐™‰๐˜ผ๐™‡ ๐™๐™Š๐™‹๐™‹๐™„๐™‰๐™‚๐™Ž::
โ€ขShredded lettuce, tomatoes, vegan sour cream, guacamole, pickled red onions, cilantro, jalapeno
โ€ขFavorite hot sauce, for servingย 

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 chickโ€™n 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 chickโ€™n pieces and toppings of choice. Finish with your favorite hot sauce and enjoy!

Have a great week, yโ€™all! XO