Crispy Shell Tacos with Shredded Chicken, Avocado + Slaw
Why we love it:
- 2 cups Chicken (cooked and shredded - see substitutions for info)
- 2 teaspoons Chili Powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Garlic Powder
- 1⁄2 teaspoon Dried Oregano
- 11⁄2 teaspoons Kosher Salt (divided)
- 1 15-ounce can Pinto Beans
- 2 cups Monterey Jack Cheese (or cheddar, or Mexican blend)
- 12 Corn Tortillas (6 inch “regular” size)
- 2 Tablespoons Canola Oil (divided)
- 1 Tablespoon Unsalted Butter
- 1⁄2 head Green Cabbage
- 1⁄2 teaspoon White Sugar
- 1 Lime (zest and juice)
- 1 Avocado
- 1⁄4 cup Sour Cream
1. PREHEAT THE OVEN TO 425 DEGREES
Place one of the racks near the bottom 3rd of the oven.
2. MAKE FILLING
Place the shredded cooked chicken in a bowl. Add the chili powder, cumin, garlic powder, oregano and ½ of the salt. If needed, add a teaspoon or so of water to help the spices coat the chicken well.
Drain the beans and use a fork to coarsely mash them up. Fold into the chicken mixture.
If needed grate the cheese.
4. FILL TACOS
Lay out the tortillas on a work surface and evenly divide the filling onto each, focusing on half of the tortilla. Top with cheese then fold over and press pretty firmly so it sticks. If your tortillas feel dry or seem like they’ll crack, warm them for about 25 - 60 seconds in the oven before filling. Older tortillas will be drier.
Generously rub each taco with canola oil and place on an unlined, rimmed baking sheet. You really want a good amount of oil, don’t skimp. Dot with butter, even underneath the tortillas. You might need 2 pans or make 2 batches.
Place in the oven on the bottom rack. Bake for about 6 - 8 minutes or until the bottom is golden brown. Flip and bake for another 5 - 6 minutes until the second side is very golden and crunchy.
If you have a second pan, repeat cooking instructions. Don’t try to cook the second pan on a higher oven rack or they won’t get golden brown quickly enough.
Meanwhile, remove the core from the cabbage and finely shred it. Place in a large bowl. In a small bowl, place the sugar, a ½ teaspoon or so of salt, and add the zest and juice of the lime and about 1 teaspoon of oil. Stir to dissolve the sugar and salt. Pour over the cabbage and gently massage it to coat and start to help wilt the cabbage.
Serve the tacos with cabbage slaw, sliced avocado and a dollop of sour cream, to taste.