Cripsy Baked Chicken Tacos

• servings: 2
• active time: 45 mins
• total time: 45 mins

Ingredients

• 1 cooked chicken breast

• 1 red pepper

• 1 red onion

• 80g cooked weight black beans

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1 heaped tbsp chipotle paste or any fajita paste

• 1 tbsp tomato purée

• 4 corn tacos

• 40g grated cheddar

• 1/2 avocado

• 1 heaped tbsp 0% thick yoghurt

• 1 spring onion

• 2 tbsp jalapeños

• Juice 1 lime

• Handful of coriander or parsley for my haterz

• 2 tsp honey

• Pinch of salt

• Shred the chicken. Slice the onion and peppers finely.

Directions

1. Sauté the onion and peppers in a little oil with a pinch of salt until softened (around 5 mins) Add in the black beans, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 heaped tbsp chipotle, 1 tsp oregano, 1 tbsp tomato purée. Mix and add 3 tbsp water and the chicken. Sauté for another 3-4 minutes, season to taste with salt and pepper then set to one side.

2. Blend the avocado sauce ingredients together. Season to taste.

3. Take the tacos and spray/ brush with a little oil on one side only. Flip and place some cheese on one half, spoon in some of the chicken mix and fold in half, lightly pressing to seal.

4. AIR FRYER: Place into a preheated air fryer at 200c for 5 minutes then flip and bake for another 5 minutes. If not crisp repeat for another 2-3 mins on either side. They will also crisp as they cool!

5. Oven: preheat to 210c fan. Place the filled tacos onto a baking tray, bake for 6 minutes, flip and bake for another 5 minutes. If not crisp repeat for another 2-3 mins on either side. They will crisp as they cool!

6. Serve with an extra pinch of flakey salt and dip into the avocado sauce.