Ingredients:

  • 8 corn tortillas (6-inch)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 3 cups shredded rotisserie chicken breast, skin removed
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp lime juice
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 can (15 oz) low-sodium black beans, rinsed and drained
  • 2 medium avocados, sliced or mashed
  • 1/2 cup plain non-fat Greek yogurt
  • 2 cups shredded red cabbage
  • 1/2 cup fresh pico de gallo or salsa verde
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Lightly brush both sides of each corn tortilla with olive oil and sprinkle with sea salt.
  3. Place tortillas in a single layer on the baking sheet and bake for 4–6 minutes per side until they are mahogany-colored and rigid. Remove and let cool for 2 minutes to fully harden.
  4. Place the shredded rotisserie chicken in a skillet over medium heat.
  5. Stir in the chicken broth, lime juice, smoked paprika, and garlic powder. Sauté for 3–5 minutes until the liquid has reduced to a glaze.
  6. Spread a thin layer of rinsed black beans on each crispy shell.
  7. Pile a generous portion of the seasoned chicken on top.
  8. Layer with shredded red cabbage, sliced avocado, and a dollop of Greek yogurt.
  9. Finish with a spoonful of pico de gallo and a sprinkle of fresh cilantro.