From RecipeTin Eats
Taco Stack
- Time
- 40 min
- Makes
- 2
- Ingredients
- 24
18 things you may not have.
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Ingredients
- 8 small tortillas (, corn or flour (around 6" / 12 cm rounds))
- 3 cups shredded Pork Carnitas or Quick Mexican Chicken ((see below))
- 1 tbsp olive oil
- 1 1/2 cups grated cheese ((I used Monterey Jack. See Note 1 for other suggestions))
- 1 1/4 cups corn kernels (, fresh, frozen or canned (drained) (I used frozen))
- 1 tbsp olive oil
- 1 punnet cherry tomatoes (, diced (or 2 medium tomatos, deseeded and diced, around 1 1/2 cups (Note 2)))
- 2 shallots / scallions (, green part only, sliced)
- 1/2 lime (, juice only (add more or less to taste))
- Salt and pepper to taste
- 1.2 lb / 600g chicken thigh fillets (, skinless and boneless, cut into 1cm / 2/5" slices (Note 3))
- 1 tsp garlic powder ((or add 1 minced garlic clove into the oil in the fry pan))
- 2 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp oregano
- Pinch of cayenne or chili powder ((for heat - adjust to taste))
- 1 1/2 tsp salt
- Black pepper
- 1 lime (, juice only)
- 1 tbsp olive oil
- Sour cream
- Cilantro / coriander
- Jalapeños (, finely chopped)
- Avocado (, diced)
Nutrition · per serving
380 g per serving
- Calories
- 622 kcal
- Fat
- 31.1 g
- Fiber
- 5.8 g
- Sugar
- 4.1 g
- Sodium
- 1279 mg
- Protein
- 53 g
- Cholesterol
- 192 mg
- Carbohydrate
- 37.5 g
- Saturated fat
- 12.9 g
As published by RecipeTin Eats.
The method
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