chopped tomatoes, lettuce, minced red onion, sour cream, salsa, avocado, chopped cilantro and jalapeño
Instructions
Preheat the oven to 400 degrees F.
In a large skillet on medium heat, add the oil. Once hot, add the onion and cook until softened and starting to brown, about 3 to 5 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds, stirring constantly. Add the cumin, oregano, chili powder, salt, and black pepper, and cook for 30 seconds, stirring constantly. Add the chicken, tomato paste, and water. Cook until the chicken is warm throughout, about 2 minutes, stirring constantly.
Divide the chicken mixture between the hard taco shells (about 3 to 4 tablespoons per taco; you will have room for 12 to 14 tacos) and place the tacos upright in a 9 by 13-inch baking dish. Sprinkle the cheese on top of the chicken in each taco.
Bake until the cheese is melted, about 10 minutes.
Garnish the tacos with any toppings you like. Serve immediately.
Notes
If you're counting WW Points be sure to use reduced fat Monterey Jack.