Rolled Chicken Tacos

Ingredients

8 corn tortilla shells

5 tbsp olive oil

1 lb ground chicken

1/2 cup yellow onion

1 tbsp chili powder

1/4 tsp cumin

1/2 tsp coriander

1/2 tsp garlic power

1/2 tsp onion powder

1/2 tsp sweet paprika

1 cup chicken stock

Salt and pepper to taste

Optional toppings and sides: 1 tbsp chopped parsley or cilantro, sliced lemon, sliced red onions, shredded cheese, guacamole, salsa

Preheat oven to 400 degrees.
Heat 3 tbsp olive oil in a pan. Add onions and cook until onions become translucent.
Push onions to the edges of the pan, then add ground chicken to the middle of the pan. Break up the chicken with a wooden spoon or spatula and cook the chicken in the middle of the pan until it is almost fully cooked. Re-incorporate onions.
Add seasonings and cook for 30 seconds.
Add chicken stock and cook on medium heat until the chicken is fully cooked and the broth is completely reduced. It is very important to reduce the sauce completely because any extra liquid could prevent the tacos from crisping in the oven. Remove from heat.
Warm tortillas in a pan until they are softened. Brush both sides of each tortilla with remaining olive oil.
To assemble: Take one of the olive oil coated tortillas in one hand. Add 3-4 tbsp of the chicken mixture to the tortilla, then roll it into a cylinder and place in a pan seam side down. It’s best to use a small pan so the rolled tortillas are close together. This helps prevent them from unrolling when baking.
Bake the tacos for 30-35 minutes, until shells are deep golden brown and crispy.
Garnish with parsley, sliced red onions, lemon juice, and cheese. Serve with guacamole and salsa. Enjoy!

A red onion may be used as a substitute for the yellow onion in this recipe (this is what I did in the video)
I learned the technique of baking olive oil coated tortillas in the oven from food creator Half Baked Harvest :)