Let’s “Taco” Bout it

Let’s “Taco” Bout it

When it comes to tacos, the possibilities are endless.  From organic beans and vegetables, to Chicken, Shrimp, and Mahi-Mahi, we are always game for tacos in our house.  This is my quick method for crispy sheet pan tacos, made with simple ingredients in stock in almost everyone’s home!

Method:

1.  Choose your type of tortilla.  (This recipe has been tested with corn tortillas.)

2.  Choose your filling.  In our house, it's organic beans for me and shredded chicken for the hubs and littles.

3.  Choose your cheese and shred it!  Cheddar, Monterey Jack or Goat (which is the G.O.A.T!) or a mix of the three are all great options.

Preheat your oven to 400 degrees.  Line a sheet pan with the tortillas.  Fill one half side of the tortilla with your choice of cheese and filling. Bake for 5-8 minutes until the tortilla has softened and is foldable.  Fold the “naked” half onto the filling and smush down.  Bake for an additional 10 minutes.  Sprinkle with fresh cilantro and chopped scallions.  Serve with salsa, sour cream, guacamole and some fresh lime wedges!  Let’s Eat!

TIP: Always buy a block of cheese and shred it yourself.  The pre-shredded cheese sold in grocery stores as a “time saver” contains preservatives to prevent it from clumping, which in turn leaves you with cheese that does not melt properly.