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I stopped making regular tacos after trying this muffin tin trick

Turn your next dinner into a fast meal with these baked taco cups. Made with crispy tortillas or low-carb capsicums and a juicy filling.

Rezept

Zubereitungszeit ca. 40 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 25 Minuten

Zutaten:

  • 16 flour tortillas (or capsicums )
  • 2 lbs chicken thighs (boneless and skinless, diced)
  • 1 tbsp olive oil
  • 3 tbsp mexican spice mix ( for tacos)
  • 1 red onion ( sliced finely)
  • 4 cloves garlic (finely chopped)
  • 1/2 cups sweet corn (canned and drained)
  • 1/2 cups tomatoes (diced)
  • 1 tbsp tomato paste
  • 3 tbsp light cream cheese.
  • 1/2 tsp salt
  • 1 Avocado (cubed)
  • 1 1/4 cups cherry tomato (cut into 6)
  • 1 jalapeno (finely chopped)
  • 1/4 cups coriander ((fresh cilantro) chopped)
  • 1/2 lime juice
  • 1 pinch salt and pepper
  • light sour cream
  • 1 1/4 cup shredded mozzarella cheese
  • 1 1/4 cup shredded cheddar cheese