Crispy Chicken Tacos with a Cheddar Cheese Crust🌮🧀

These are crunchy, cheesy, and full of flavor! The cheese crust takes them to a whole new level👇🏻

Ingredients:

Serving size: 6 tacos

For the chicken:

• 6 chicken thighs

• 1 tbsp of paprika

• 1 tsp of chili powder

• 1 tsp of garlic powder

• 1/2 tsp of oregano

• 1/2 tsp of sea salt

• 1/2 tsp of black pepper

• 1 tbsp of honey

• Juice from 1/2 lime

For the pico de gallo:

• 3 Roma tomatoes

• 1/3 cup of chopped yellow onion

• 1 jalapeño, remove seeds, diced

• 2 tbsp of chopped Cilantro

• Juice of 1/2 lime

• Salt and pepper to taste

For the homemade guacamole:

• 3 medium avocados

• Juice of 1 lime

• Salt and pepper to taste

For the cheesy tortillas:

• Corn tortillas

• 2 cups of shredded cheddar cheese

• Sour cream (optional, for topping)

Instructions:

1. Season the chicken thighs with the seasonings listed above and let it marinate for at least 30 minutes. If you can do more, even better.

2. Combine the diced tomatoes, onion, jalapeño and cilantro. Squeeze half a lime and season with salt and pepper to taste.

3. Scoop the avocados in a bowl (or mortal and pestle) mash the avocados until you reach your desired consistency, I like it a little bit chunky. Squeeze the lime juice and season with salt and pepper.

4. Once the chicken is done marinating, bring a large pan over medium high heat, and cook chicken on each side for 5-6 minutes or until golden brown and cooked through. Chop them into small pieces.

5. Bring a pan over medium heat, place a handful of cheese (the size of your corn tortilla) allow it to melt, which is pretty quickly. Once starts melting, place the corn tortilla on top, continue cooking until cheese starts getting crispy and golden, then flip. Repeat the process for each tortilla!

Assemble your tacos:

1. Assemble your tacos with the chicken, pico, guacamole and topped with sour cream if desired!

Enjoy!🤤

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