Taco Stack
View original ↗
RecipeTin Eats · by Nagi | RecipeTin Eats★ 5.0 (11)

Taco Stack

NUTRITION · PER SERVING40M COOK
CAL 100%·PRO 100%
CARBS 249G43% OF CAL
38G FIBER123G OTHER88G TOTAL SUGAR
FAT 99G38% OF CAL
31G SAT68G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of tortillas, seasoned chicken or pork, corn salsa, cheese, and avocado stacked high. Quick and filling, with fresh Mexican flavors.

mainmexicantacochickenpork
View the full recipe on RecipeTin Eats →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 8 small tortillas (, corn or flour (around 6" / 12 cm rounds))
  • 3 cups shredded Pork Carnitas or Quick Mexican Chicken ((see below))
  • 1 tbsp olive oil
  • 1 1/2 cups grated cheese ((I used Monterey Jack. See Note 1 for other suggestions))
  • 1 1/4 cups corn kernels (, fresh, frozen or canned (drained) (I used frozen))
  • 1 punnet cherry tomatoes (, diced (or 2 medium tomatos, deseeded and diced, around 1 1/2 cups (Note 2)))
  • 2 shallots / scallions (, green part only, sliced)
  • 1/2 lime (, juice only (add more or less to taste))
  • Salt and pepper to taste
  • 1.2 lb / 600g chicken thigh fillets (, skinless and boneless, cut into 1cm / 2/5" slices (Note 3))
  • 1 tsp garlic powder ((or add 1 minced garlic clove into the oil in the fry pan))
  • 2 tsp cumin powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • Pinch of cayenne or chili powder ((for heat - adjust to taste))
  • 1 1/2 tsp salt
  • Black pepper
  • 1 lime (, juice only)
  • Sour cream
  • Cilantro / coriander
  • Jalapeños (, finely chopped)
  • Avocado (, diced)
PREP
20M
SODIUM
5207MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.