Crispy Baked Chicken Tacos with Dairy-free Street Corn (grai

• 总时间: 24 minutes

配料

1 lb ground chicken

1 small white onion, small diced

1/2 tsp salt

1/4 tsp pepper

2 tbsp taco seasoning

3 tbsp tomato paste

1 can diced green chiles

1 can refried beans

8 grain-free tortillas

Avocado oil spray

Dairy-free street corn:

2 cups fire roasted corn (I used frozen)

1 tbsp fresh lime juice

2 tbsp dairy-free sour cream (or mayo)

2 tbsp cilantro, chopped

2 tsp nutritional yeast

1/2 tsp taco seasoning

salt to taste

步骤

Preheat the oven to 400.

Heat avocado oil in a large skillet over medium heat. Add the ground chicken and diced onion to the pan, breaking up the chicken into small pieces, and cook for 5-7 min until the chicken is browned.

Add the taco seasoning, salt, and pepper and cook for another min.

Make a well in the center and add the tomato paste, stirring for a min before incorporating into the rest of the mixture. Add the diced green chiles and stir well to combine. Let cook for 5-7 more min.

While the meat mixture finishes cooking, warm the refried beans in a small saucepan over low heat so they are easily spreadable and warm the tortillas so they are pliable and won’t rip.

Line a sheet pan with parchment paper. When your meat mixture finishes cooking, assemble the tacos by adding a generous smear of refried beans and about 1/4 cup of ground chicken mixture to one half and fold over.

Repeat for the remainder of the tacos (you’ll need to set something like a butter knife on the tacos so they keep their shape).

Spray your tacos with avocado or olive oil spray. Place a sheet pan on top of your tacos and bake for 13-15 min. Remove the sheet pan off the top of your tacos and set the oven to broil. Broil for 2 min so the tacos get nice and crispy.

While the tacos bake, make the street corn by adding all of the ingredients to a mixing bowl and stirring to combine.

Remove the tacos from oven and serve with street corn and toppings of your choice.