Ingredients :
- 2 packages Quorn Chik'n Tenders (or any other meatless chicken)
- 18 Corn Tortillas
- 8 oz. shredded Mexican Cheese
- 1 bag Shredded Lettuce
- 1-2 diced Tomatoes
- 1 larges diced Avocado
- 6 teaspoons Olive Oil
- Vegetable Oil (for tortilla shells)
- 1/2 teaspoon Salt
- 1 teaspoon Pepper
- 1/4-1/2 teaspoon Ground Cumin
- 1/4-1/2 teaspoon Garlic Powder
- 1/4-1/2 teaspoon Onion Powder
- 1/2 teaspoon Cayenne Pepper
- 2 tablespoons Lime Juice
- 2 tablespoons Lemon Juice
Method :
- Preheat oven to 375°F.
- While the "chicken" is cooking, heat vegetable oil in a smaller skillet at medium-high heat for tortilla shells. Fry shells for desired crispines (I cooked for about 30-60 seconds on each side.)
- After "chicken" and shells are done, stuff shell with Cheese, then add "chicken", then add more Cheese on top (for extra cheesiness, of course). Then place filled taco shells on a baking pan, bake for about 5 mins until golden brown and cheese is melted, or until desired crispiness.
- Add all the veggies you"d like and enjoy!
- Here"s a look at the cheesy deliciousness after the tacos come out of the oven.
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