Categories: Easy, light dinner

Ingredients

• 8 6 inch corn tortillas
• Olive oil cooking spray
• 1 lb chicken cut into 1/2 inch pieces
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon AVOCADO OIL or lard
• 1 cup salsa
• 1/2 cup shredded cheese
• 1/2 cup sour cream
• 1 cup sliced lettuce
• 1 medium tomato, chopped

Directions

1. Preheat oven to 375F

2. Heat tortillas until warm. Coat each side of 4 tortillas with cooking spray. (Keep remaining 4 covered). Turn a 12-cup muffin tin upside down. Nestle each tortilla in the space between 4 cups to form a bowl. Bake until firm, about 15 mins. Transfer to wire rack to cool and repeat with remaining 4 tortillas.

3. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-hight heat. Add the chicken and cook, stirring, until it is no longer pink on outside (3 mins). Add salsa and cook, stirring, until the chicken is no longer pink in the middle (3 more mins). Cover and remove from the heat.

4. Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato.

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