Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Tacos:
- 8 low-carb taco shells or lettuce leaves for a keto option
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onions
- Sour cream and fresh cilantro for garnish (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Season the Chicken:
- In a bowl, mix the shredded chicken with olive oil, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Toss until the chicken is well-coated with the spices.
3. Assemble the Tacos:
- Place the taco shells or lettuce leaves in a baking dish.
- Evenly distribute the seasoned shredded chicken among the taco shells.
4. Add Toppings:
- Sprinkle shredded cheddar cheese over the chicken.
- Add diced tomatoes, diced red onions, and shredded lettuce on top.
5. Bake:
- Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted, and the tacos are heated through.
6. Garnish and Serve:
- Remove from the oven and garnish with sour cream and fresh cilantro if desired.
