Description
A super tasty and easy weeknight meal that comes together in just under an hour.
Ingredients
Scale
For sauce:
- 2 garlic cloves, roasted
- 1 tsp olive oil
- 1/4 cup sour cream
- 1/4 cup Greek yogurt
- 1/8 tsp sea salt
- 1/8 tsp garlic powder
- 1/8 tsp mild chili powder
- 1/8 tsp onion powder
- 1/8 tsp black pepper
For tacos:
- 8 blue corn taco shells
- 1 lb shredded rotisserie chicken
- 15 oz can corn
- 1 tsp sea salt
- 1 tbsp olive oil
- 15 oz can black beans
- 1 large tomato
- 1 bunch fresh cilantro
- 1 avocado
- juice from half a lime
- 8 oz shredded cheddar cheese
Instructions
For sauce:
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Wrap unpeeled garlic cloves with olive oil in tinfoil and place into a preheated 350F degree oven for 8-10 minutes.
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Allow to cool before removing roasted garlic from peel.
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Combine roasted garlic with sour cream, greek yogurt, and spices. Mix thoroughly.
For tacos:
- Drain corn and place onto large sheet tray with sea salt and olive oil. Roast in oven at 350F for 20-25 minutes until golden brown. When done place into small serving bowl.
- Shred chicken and place into serving bowl. Refrigerate until ready to use. (2 oz per taco)
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Rinse black beans and place into small serving bowl.
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Chop tomato and cilantro place into small serving bowl.
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Smash avocado and mix with lime juice and place into small serving bowl.
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Portion out 8 oz shredded cheddar cheese. (1 oz per taco)
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Place taco shells on sheet tray and warm in oven for about 1 – 2 minutes.
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Remove shells, fill with desired toppings and enjoy!
Notes
- Using a rotisserie chicken is a great time saver
- Serve with a quartered lime to add a splash more flavor
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner