Crispy Chicken Tacos

These will be the best chicken tacos you’ve ever eaten.
Ingredients
• 1 whole chicken, stewed, skinned boned, and shredded (about 3 1/2 cups)
• 1 tablespoon olive oil
• 1 small onion diced
• 4 cloves garlic
• 1 – 15 1/2 ounce cans black beans, drained
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup salsa verde
• 1/2 cup light sour cream
• 3/4 cup shredded cheese
• 1/2 cup cilantro for garnish and flavor
• 16 small corn tortillas

Directions

1. Stew chicken. Or, if you want to save time, just buy a rotisserie and shred it.
2. While the chicken cooks, prepare the avocado crema first to allow flavors to blend

Avocado Crema
• 2 large avocados
• 1/3 cup sour cream
• 1/2 tsp. garlic granules or powder
• Juice from one fresh lime

Directions

1. Add avocado cut into chunks, sour cream, garlic, and lime juice to taste in a food processor until mixture is smooth and creamy. Transfer to a serving bowl and refrigerate while you prepare quesadillas.
2. If you have cooked the chicken, let it chicken cool and then skin, bone, and shred it. Set chicken aside.
3. Preheat the oven to 400 degrees F.
4. Heat the oil in a skillet over medium heat. Saute’ onions and garlic for 2 to 3 minutes. Add chicken, black beans, cumin, paprika, cayenne pepper, and salsa verde (Merritt used a mild salsa verde for this recipe, though you could certainly go for more heat if you choose) and stir mixture together.

Make your Tacos

1. Wrap the corn tortillas in (8 at a time) in a damp paper towel on a plate and microwave them for 30 seconds. Use a pastry brush to lightly spread olive oil on one side of the tortillas. Place oiled side face down on a cookie sheet.
2. Place 3-4 tablespoons of chicken mixture on one half of each tortilla. and top with 2 tablespoons cheese. Fold tortillas in half and bake in the oven for about 10 minutes – 5 minutes on each side – or until the tortilla browns and gets crispy.
3. Remove tacos from the baking sheet to a serving plate. Garnish with cilantro. Serve with salsa verde and avocado crema.
4. This recipe makes 16 Crispy Chicken Tacos and they are going to knock your taste buds off.

Read More: How to Make the Best Chicken Tacos Ever