Crispy, cheesy, and a little bit spicy. Ground chicken gets smashed thin against warm tortillas and griddled until golden, with Cilantro & Roasted Onion Infused Olive Oil doing the work in the pan. A finishing drizzle of Jalapeño White Balsamic Vinegar cuts through the richness right before serving, giving these tacos a sharp, bright kick that keeps you reaching for another.
Ingredients:
- 1 pound ground chicken
- 1/2 cup finely chopped jalapeños
- 1/2 teaspoon garlic powder
- 1 tablespoon taco seasoning
- 3/4 teaspoon salt
- 1 1/2 cups shredded cheddar cheese, divided
- 10 small flour tortillas
- 2 to 3 tablespoons Olive Amelia Cilantro & Roasted Onion Infused Olive Oil
- 2 tablespoons Olive Amelia Jalapeño White Balsamic Vinegar, for drizzling
Instructions:
- In a large bowl, combine the ground chicken, jalapeños, garlic powder, taco seasoning, salt, and 3/4 cup of the shredded cheddar cheese.
- Divide the chicken mixture among the tortillas, spreading it in a thin, even layer all the way to the edges.
- Heat a griddle or large skillet over medium-high heat and lightly coat with the Olive Amelia Cilantro & Roasted Onion Infused Olive Oil.
- Working in batches if needed, place the tacos chicken-side down on the hot griddle. Cook undisturbed for 4 to 5 minutes, until the chicken is cooked through and golden brown with a slightly crispy exterior. Flip and cook for an additional 1 to 2 minutes, until the tortilla is lightly toasted.
- Serve with the remaining cheddar cheese and your favorite toppings, such as shredded lettuce, sour cream, diced onions, salsa, and avocado. Finish each taco with a light drizzle of Olive Amelia Jalapeño White Balsamic Vinegar right before serving.
The balsamic works best added at the very end rather than cooked in. It's meant to be tasted, so a finishing drizzle keeps its brightness intact and adds a sharp contrast to the rich, cheesy filling.