Oven Baked Honey Lime Chicken Tacos

• Meat

  • 3 Chicken breasts, large cooked then shredded

• Produce

  • 1 Cilantro
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

• Condiments

  • 1 Guacamole
  • 1/3 cup Honey
  • 1/2 cup Lime juice, fresh
  • 1 Salsa

• Pasta & Grains

  • 10 Corn tortilla shells

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tbsp Chili powder
  • 1/2 tsp Paprika
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 cup Pepper jack cheese
  • 1 Sour cream

Found on life-in-the-lofthouse.com

Description

Ingredients

• 3 large chicken breasts, cooked then shredded
• 1/2 Tablespoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup honey
• 1/2 cup fresh lime juice
• 10 corn tortilla shells (I used the stand n stuff tortillas from Old El Paso)
• 1 cup Pepper Jack cheese, shredded
• chopped cilantro
• sour cream
• salsa
• guacamole

Directions

• (I bake my chicken breasts in a 375° F. oven for 35 minutes then shred.) A rotisserie chicken would work great for this recipe as well. Place cooked, shredded chicken in a large bowl. Add the chili powder, paprika, cumin, onion powder, garlic powder, salt and pepper to bowl. Stir to combine. Drizzle in the honey and lime juice. Toss again to combine everything. Place the corn tortillas in a 9x13 inch baking dish. Divide the chicken evenly among the tortilla shells and place in the shells. Top each with a little Pepper Jack cheese. Bake in a 350° F. oven for 10 minutes or until cheese is melted and chicken is heated through. Serve warm with your favorite toppings. Enjoy!