Chicken Thigh Marinade

 

INGREDIENTS 

• ▢ 1/2 cup olive oil
• ▢ 2 tablespoons brown sugar
• ▢ 3 tablespoons soy sauce
• ▢ 1 1/2 teaspoons lemon zest
• ▢ 1 tablespoon fresh parsley leaves chopped, plus more for garnish
• ▢ 1 tablespoon fresh thyme leaves chopped
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 2 teaspoons minced garlic

Crispy Mini Tacos

 Source:  Fedandfit.com

https://fedandfit.com/ground-chicken-tacos/

For the Tacos

• ▢1 pound ground beef
• ▢2 tablespoons taco seasoning, store-bought or homemade taco seasoning
• ▢Juice of 1 lime
• ▢2¼ cups shredded Mexican-blend cheese
• ▢12 corn tortillas
• ▢Olive oil, for brushing each tortilla (approx. ½ teaspoon per tortilla)

Optional Garnish

• ▢Fresh chopped tomatoes
• ▢Fresh chopped white onion
• ▢Fresh chopped cilantro

Instructions 

• Preheat the oven to 425°F (or 375°F if your oven typically runs hot).*
• Brown the ground beef in a skillet for 10-15 minutes, until the moisture has evaporated off of the meat. Once cooked through, add the taco seasoning and lime juice and stir.
• Wrap the tortillas in a towel and microwave on high for 60 seconds. Then, lay the tortillas out on a sheet pan and spray or brush 1 side of the tortillas with olive oil. Flip the tortillas so the olive oil side is down.
• Sprinkle 1 tablespoon of cheese on half of each tortilla. Top the cheese with 2 tablespoons of the ground chicken mixture.
• Add another tablespoon of cheese on top of the ground chicken mixture.
  

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• Place the tacos in the oven (open) to bake at 425°F for 5 minutes, then pull the tacos out, fold them over, and put them back in the oven to finish baking for 15 minutes.
  
  
  
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• Garnish the tacos with chopped onion, tomato, and cilantro, and serve alongside with ranch/salsa/guacamole dipping sauce. Enjoy!