Crispy Chicken Tacos

• 12 oz chicken breast, cooked & shredded (leftover rotisserie style chicken is great)
• 1 3/4 cups black beans (cooked, from the can, drained & rinsed)
• 1 1/2 tsps kosher salt (if using unsalted shredded chicken, such as Instant Pot cooked chicken)
• 1 tsp ancho chili powder
• 1 tsp smoked paprika
• 3/4 tsp Mexican oregano
• 3/4 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne (optional)
• 2 tbsps lime juice (juice from one lime)
• 1 1/2 to 2 cups shredded cheese (Tex-Mex blend is great)
• 18 small flour tortillas
• avocado oil, for brushing

For the avocado cream:

• 1 cup Greek yogurt
• 1/2 avocado
• 1/2 cup cilantro, roughly chopped
• 1 garlic clove (chopped)
• 2-3 tbsps lime juice
• 1/2 jalapeño, roughly chopped (seeds removed for less heat)

1. Preheat the oven to 450ºF. Grease a large baking sheet with avocado oil.
2. In a large bowl, combine the chicken with the black beans, salt and spices and lime juice and mix well.
3. Portion out half of the cheese into the tortillas and top with the chicken and beans mixture. Top with the remaining cheese, until all the tortillas are filled.
4. Fold over half of the tortilla, pressing down firmly to close them up. Brush the side facing up with oil.
5. Transfer to the oven and bake for six to seven minutes until crispy on the bottom side. Flip them over and bake for six to seven minutes longer until browned and crispy on both sides.
6. Serve with the avocado cream on the side for dipping with extra lime wedges, cilantro and jalapeño if desired. Enjoy!

For the avocado cream:

1. In a food processor combine all ingredients and process on high until smooth and creamy.
2. Set aside until ready to use. Store leftovers in an airtight container for up to three days.