Crispy Cheddar Chicken Tacos
30 minMakes 8 tacos
Crispy cheese crusts replace tortillas as the base for these tacos, topped with chipotle chicken and pickled red onion.
| prepPreheat oven to 375°F / 190°C | |||
| prepLine a baking sheet with parchment paper or silicone mat | |||
| ½ medium red onion, thinly sliced lengthwise | Soak onion in salted water 5 min | Rinse onion, dress with citrus & oregano | Flip onto plates, top with chicken, onion, avocado, salsa & lime |
| 240 ml hot water | |||
| Salt | |||
| ½ teaspoon dried oregano | |||
| 45 ml fresh lime juice | |||
| 30 ml fresh orange juice | Toss chicken with chipotle & adobo | ||
| 280 g shredded, cooked chicken, warmed | |||
| 2 chipotle peppers in adobo sauce, chopped, plus 30 ml adobo sauce | |||
| 170 g medium Cheddar, Monterey Jack or queso Chihuahua, grated | Spread cheese mounds, bake 375°F / 190°C, 14 min until golden | Top with tortillas, bake 2 min | |
| 8 (6-inch) corn tortillas | |||
| Sliced avocado, salsa and lime wedges, for serving | |||
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