Fody's Crispy Shredded Chicken Tacos with Mild Salsa

1. Preheat your oven to 400 degrees and spray a baking dish with cooking spray.
2. Then, add your chicken thighs, Fody’s Taco Seasoning and 1 Tbsp of Fody’s Shallot-Infused Olive Oil to a large bowl or plastic bag and toss until the chicken is fully coated.
3. Place the chicken in your prepared baking dish and bake for 20-22 minutes (or until the chicken is cooked through). Once done, use 2 large forks to shred the chicken thighs and set them aside.
4. Next, turn your oven up to 425 degrees and line a baking sheet with parchment paper.
5. Lay your corn tortillas out on the baking sheet and give them a quick spray of cooking spray. Then flip them over and place the pan in your preheated oven for 2-3 minutes. (We want the tortillas just soft enough to fold over your filling.) Then, take the pan out of the oven and layer each tortilla on one side with shredded cheese, your shredded chicken, cilantro and another small handful of cheese. Fold the other side of your tortilla over your filling and press down gently to make it “stick”.
6. Once all of your shredded chicken tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and the tortillas are crispy.
7. Serve your baked chicken tacos immediately with shredded lettuce, lime wedges and Fody’s Mild Salsa.

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