My new obsession with Half Baked Harvest lives on- this time with a family favorite recipe that even the pickiest eaters will adore!!!
I love discovering a new cooking blog and then getting lost in all the new recipe possibilities. That’s what happened here with HBH and I stumbled upon some amazing looking tacos that were baked- not fried, and knew I wanted to give them a try.
These tacos start with a base of chicken and spices to give them a chipotle taste. Knowing my family does not appreciate spices (boring!) I tweaked the recipe quite a bit to make it more palatable for our brood. After cooking the chicken, I made a kind of barbecue sauce with ketchup, Dijon, honey, and beer and braised the chicken for 20 minutes. It was so simple and the kitchen smelled amazing!
While the chicken was cooking I went about making an avocado crema for the tacos. I strayed from the one in the HBH recipe, because I knew mine was better! I combined an avocado, lime juice, chili powder, and Greek yogurt in my food processor to get this most amazing, tangy concoction that was perfect to our with the tacos.
Once the chicken was done cooking, I shredded it and then made my tacos. After brushing the outside of the tortillas with olive oil (the recipe called for corn, but all we had was flour!) I filled them with chicken and cheese. Some members of my family also requested black beans so I added some of those to them, too!
After baking them for 10 minutes, we ended up with some crispy, cheesy deliciousness that made the perfect dinner! I know the picture isn’t pretty, but they were GOOD! Paired with a margarita…might I just say this is one of my favorite new finds!