Crispy Cheesy Chicken Tacos

Taco ‘bout a winner-winner chicken dinner! These Crispy, Cheesy Chicken Tacos pack a punch with perfectly spiced chicken thighs, melty mozzarella, and fresh, zesty toppings! Plus the gut-friendly and wound-healing powers of Chicken Bone Broth mean you’ll be munching through a meal that’s nutritious, delicious, and fun to make!

Ingredients

Pantry Items

3 tbsp olive oil

6 chicken thighs

1 tsp cumin

1 tsp allspice

1 coriander

1 tsp smoked paprika

1 tsp salt

1 tsp pepper

3 cloves garlic, chopped

1 small red onion, finely chopped

1 tbsp Chicken Bone Broth Lemon Paprika

1 tbsp chipotles in adobo

1 tbsp tomato paste

1 cup boiling water

2 cups mozzarella or cheddar cheese

8 flour tortillas

To serve:

2 tomatoes, diced

1 avocado diced

¼ cup pickled jalapeno chopped

½ cup coriander leaves, roughly chopped

1 lime, juiced

Nutra Organics Products

Chicken Bone Broth Concentrate Lemon Paprika

Method

Season chicken with cumin, coriander, allspice, smoked paprika, salt and pepper, fry in a pan with 1 tbsp olive oil on medium heat (so spices don’t burn) until browned on both sides and fully cooked through (about 7-8 minutes per side). Remove from the pan.
Add 1 tbsp olive oil, onion and garlic to the pan, cook until softened, about 3-4 minutes.
Meanwhile, slice up chicken.
Add chipotle, tomato paste, chicken bone broth and boiling water, bring to a simmer, then add in sliced chicken. Cook for a further couple of minutes to bring together then remove from the pan. Set chicken aside in a bowl, and clean out the pan.
Add in 1 tbsp of olive oil, then lay the tortilla in the pan, add about 1/4 cup of cheese over the tortilla, and ⅓ cup of chicken mixture on one side of the tortilla. Fold the tortilla over to make a taco and press down, cook until crisp and then flip.
Serve with avocado, tomato, pickled jalapeno, lime juice, coriander and salt tossed together in a bowl.

Servings: 8

Ready in: 45 mins

Difficulty level: Easy Peesy