#Soft Shells

Garlic Butter Creamy Chipotle Chicken Tacos WOW these were absolutely BANGIN 😮‍💨 Mini tortilla wraps filled with a creamy chipotle parmesan filling with mozzarella, toasted until golden & finished with a brush of garlic butter. You’ll find loads more quick & easy dinners in my new cookbook 20-Minute Low-cal Kitchen Bangers in my bio 💕 Chicken Filling (serves 2) 225g chicken breast, diced small�½ tsp garlic granules 1 tsp smoked paprika�Salt Black pepper 1 heaped tsp chopped garlic�1 tsp chipotle paste 75ml light single cream 40g light cream cheese 75ml hot water �20g parmesan grated� Garlic Butter 10g lighter butter spread �1 tsp chopped garlic � To Assemble 4 small soft tortillas�60g mozzarella, grated 2-3 sprigs of fresh parsley chopped 💕Season the diced chicken with the garlic granules, smoked paprika, salt and black pepper. 💕Add to a hot pan and fry the chicken until golden and cooked through. Remove from the pan and set aside. 💕Reduce the heat slightly and add the chopped garlic. Cook for 30 seconds until fragrant, then stir in the chipotle paste and cook for a further 30 seconds. 💕Pour in the light cream and add the cream cheese. Add 2-3 tablespoons of the hot water and stir until smooth and combined. Simmer gently for 2-3 minutes until slightly thickened. 💕Stir in the parmesan and cook until the sauce is smooth. If it thickens too much, add a small splash of the remaining hot water to loosen. Return the cooked chicken to the pan and stir until fully coated. 💕 Sprinkle the mozzarella evenly over one half of each tortilla. Spoon the hot creamy chipotle chicken over the cheese and fold the tortillas over to enclose. 💕Heat a clean pan over medium heat and toast the tacos for 2–3 minutes per side until golden and the cheese has melted. 💕Melt butter with the chopped garlic for 10 seconds until just melted and fragrant. 💕Once toasted, brush the garlic butter over the outside of the tacos and finish with fresh parsley. Calories per portion: 553 l Protein: 43.3g l Fat: 24.6g l Carbs: 37.6g • • _____ #easyrecipes #highproteinmeals #dinnerrecipes #tacos #lowcaloriemeals

Baked Chicken Tacos 🌮 (Easy + Oven-Baked) 👉 Inspired by @iramsfoodstory — sharing because this one’s a keeper! Ingredients For the chicken filling: • 1 lb boneless chicken breast, cut into small pieces • Salt, to taste • 1 tbsp smoked paprika • 1 tsp Cajun seasoning • ½ tsp black pepper • 1 tsp garlic powder • 1–2 cloves fresh garlic, minced • 1 cup mixed bell peppers, diced • ½ cup corn (cooked) • 1 yellow onion, diced • 1 jalapeño, seeded & chopped (optional) • 1 tbsp lemon or lime juice • 4 tbsp cream cheese • ¼ cup water • 1 tbsp oil (plus more for cooking) For the sauce: • ½ cup mayonnaise • ½ cup sour cream • 1 tbsp smoked paprika • 1 tsp garlic powder • Salt & pepper, to taste To assemble: • 10 mini flour tortillas • 1 cup shredded cheese (mozzarella, cheddar, or mix) • Oil, for brushing tortillas ⸻ Instructions 1. Season the chicken In a bowl, toss chicken with salt, smoked paprika, Cajun seasoning, black pepper, garlic powder, and 1 tbsp oil. 2. Cook the filling Heat a pan over medium heat with a little oil. Add chicken and cook 3–4 minutes, stirring occasionally. Add fresh garlic and cook 1–2 minutes until fragrant. Stir in onion, bell peppers, corn, and jalapeño. Cook 3–4 minutes until veggies soften and chicken is cooked through. 3. Make it creamy Lower heat and stir in cream cheese, lemon/lime juice, and water. Mix until creamy and coated. Taste and adjust salt. Remove from heat. 4. Prep tortillas Preheat oven to 400°F. Lightly brush one side of each tortilla with oil. 5. Assemble tacos Flip tortillas oil-side down, add chicken filling, sprinkle with cheese, then fold gently. 6. Bake Place on a baking sheet and bake 10–15 minutes, until tortillas are crispy and cheese is melted. ⸻ Notes (Making It Healthy style) • Use whole-wheat or smaller tortillas for a lighter option • Add extra veggies to stretch the filling • Serve with a simple salad or salsa instead of extra sauce 📌 Save this for taco night 💬 Crunchy baked tacos > fried tacos?

if you like tacos, you’ll love these crispy baked tacos 🌮 they are just as easy as regular tacos, but I put them in the oven for 10-15 minutes before serving to crisp up the tortillas and melt the cheese. SAVE this recipe for the next time you make tacos, or SEND it to someone for SuperBowl Sunday! FOR THE BEEF FILLING 1lb ground beef Salt to taste 1tbsp taco seasoning 1 bell pepper, diced 1/2c corn 1/2 yellow onion, diced 1 tbsp oil + more for cooking To assemble 1 cup shredded cheese 10 mini flour tortillas Spray olive oil Preheat oven to 400f. In a large pan over medium heat, add a little bit of oil. Once hot, add in the beef and cook until no longer pink. Mix in in taco seasoning, bell pepper, corn and onion, sautéing until onion and pepper are cooked through. Add in the lemon juice, cream cheese and water. Stir until it becomes creamy. Lightly spray or brush 1 side of each tortilla with oil. Flip the tortillas, spoon beef mixture into each one, sprinkle with cheese, then fold in half and arrange in an oven safe dish. Bake for 10-15 minutes, or until cheese is melted and tortillas are crispy on top. #homemadedinner #tacorecipes #superbowlrecipes #tacotuesdays #highproteinmeals

High Protein Crispy Buffalo Chicken Tacos🔥🍗🌮 22g of Protein each! Easy High Protein Snack😋 Comment “Cookbook” and I’ll DM you a link to my High Protein Cookbook with 180+ recipes & calorie tracking barcodes! 📕👨🏽‍🍳 Makes 8 tacos: 🌮 Calories & Macros 📊 Per Taco: 252 calories 22g P | 13g C | 12g F Buffalo Chicken - 650g boneless skinless chicken thighs (fat trimmed off) - 1 tsp onion powder - 1 tsp garlic powder - 1 tsp paprika - 1 tsp black pepper - 1 tsp salt - 100ml buffalo sauce Green Sauce - 190g 0% Greek yoghurt - 45g light mayo - Handful coriander/cilantro - 1 tsp honey - Juice of half a lemon - 1 tsp garlic powder - 1 tsp salt - 1/2 tsp black pepper Other ingredients - 8 mini tortillas (brand: mission) - 160g low fat cheese (I used 50% less fat) (20g per taco) - paprika (rub a small amount on each side of the tacos with cooking spray) - Cooking spray Extra Notes ✍🏽 - toast in the pan on medium heat to a couple minutes each side (with cooking spray), flipping frequently to not burn Storage & Heating ♨️ - these are best enjoyed fresh but if you want to store these, allow to cool, wrap in foil and store in the fridge for up to a week - To reheat, remove the foil and air-fry or toast in the pan or airfry for a couple minutes to get crispy and hot, enjoy! Comment “Cookbook” and I’ll DM you a link to my High Protein Cookbook with 180+ recipes & calorie tracking barcodes! 📕👨🏽‍🍳 🏷️ #mealprep #highprotein #buffalochickentacos #lowcalorierecipes #gymfood #musclegain #fatloss #highproteinrecipes #panaceapalm #easyrecipes

Crispy Cheesy Chicken Tacos🌮🍗🧀 Another delicious game changing sheet pan meal prep. Makes 15+ tacos in one sheet pan, minimal effort & delicious!😮‍💨🔥 Macros Per Taco (15+ Tacos Total) 281 Calories | 25g Protein | 17g Carbs | 12g Fat Ingredients Juicy Taco Chicken Marinade - 700g Boneless Chicken Thighs, cut into small cubes - 700g Chicken Breast, cut into small cubes - 3 Tsp Salt - 4 Tsp Smoked Paprika - 4 Tsp Garlic Powder - 4 Tsp Onion Powder - 4 Tsp Oregano - 3 Tsp Parsley - 3 Tsp Cumin - 8 Tsp Olive Oil - 15 Low Carb Mini Wraps (Brand: Mission) Crunchy Fresh Pico - 400g Fresh Tomatoes, de seeded chopped (makes it much less watery) - 150g Red Onion, chopped - 150g White Onion, chopped - 300g Green Bell Peppers, chopped - 2 Tbsp Fresh Coriander, finely chopped - 1 Lime Juice - 1 Tsp each Salt & Pepper Spicy Taco Sauce - 200g Yogurt - 100g Light Mayo - 100g Chilli Lime Hot Sauce (Brand: Cholula) - 1 Tsp Smoked Paprika - 1 Tsp Garlic Powder - Pinch of Salt - Milk for desired consistency 👨‍🍳 Instructions 1. Slice the chicken breast and thighs into small cubes for easier taco filling. Season with taco seasoning and olive oil, mix well, then set aside. 2. In a bowl, combine chopped onion, tomato (deseeded), green pepper, coriander, salt, pepper, and lime juice. Mix and store. 3. In another bowl, mix yogurt, light mayo, sauce, salt, garlic powder, paprika, and a splash of milk until smooth. 4. Line a large sheet pan with parchment paper and lightly spray with cooking spray. Spread the chicken evenly and bake at 200C / 400F for 20-25 minutes until golden and juicy. 5. Remove the chicken, leaving the juices in the tray. Stir paprika into the juices, dip the tortillas until coated, then fill with chicken and mozzarella. Fold tightly and bake at 180C / 370F for 15-20 minutes, flipping halfway until crispy. Meal Prep Tip: Store tacos in the fridge and reheat in the oven or air fryer for 6-7 minutes to crisp. Freeze if needed and reheat for 10-12 minutes, or store the chicken separately and assemble fresh. ENJOY! . . . . #tacos #chickentacos #sheetpan #sheetpandinner #highprotein #mealprep #healthyrecipes #easyrecipes

✨ Follow my page for more quick, easy & delicious recipes! 🔥 Mini Cheesy Chicken Tacos 🔥 The ultimate 20-minute snack! 🌮🇦🇺 🛒 Ingredients 4 Large tortillas (Wheat or GF Corn) 🫓 450g Roast chicken, shredded 🍗 1 Onion + 2 Capsicums + 1 Garlic clove 🫑 200g Tomato sauce 🍅 50g Mozzarella, shredded 🧀 Olive oil & Salt 🧂 👩‍🍳 Quick Steps Sizzle: Sauté diced onion, capsicums, and garlic. Stir in chicken and tomato sauce. 🥘 Cut: Use a glass or cutter to make 12 mini circles from your tortillas. ⭕ Fill: Spoon the mix into mini tortillas and line them up on a tray. 🌮 Melt: Top with mozzarella. Bake at 200°C until golden and bubbly! 🧀🔥 MATE’S HACK: Serve with smashed avo and a squeeze of lime! 🥑🍋

TASTIEST Crispy Cheesy Chicken Tacos🌮🍗🧀 Another delicious game changing sheet pan meal prep. Make 15+ tacos in one sheet pan, minimal effort and super flavourful😮‍💨🔥 Macros Per Taco (15+ Tacos Total) 281 Calories | 25g Protein | 17g Carbs | 12g Fat Ingredients Juicy Taco Chicken Marinade - 700g Boneless Chicken Thighs, cut into small cubes - 700g Chicken Breast, cut into small cubes - 3 Tsp Salt - 4 Tsp Smoked Paprika - 4 Tsp Garlic Powder - 4 Tsp Onion Powder - 4 Tsp Oregano - 3 Tsp Parsley - 3 Tsp Cumin - 8 Tsp Olive Oil - 15 Low Carb Mini Wraps (Brand: Mission) Crunchy Fresh Pico - 400g Fresh Tomatoes, de seeded chopped (makes it much less watery) - 150g Red Onion, chopped - 150g White Onion, chopped - 300g Green Bell Peppers, chopped - 2 Tbsp Fresh Coriander, finely chopped - 1 Lime Juice - 1 Tsp each Salt & Pepper Spicy Taco Sauce - 200g Yogurt - 100g Light Mayo - 100g Chilli Lime Hot Sauce (Brand: Cholula) - 1 Tsp Smoked Paprika - 1 Tsp Garlic Powder - Pinch of Salt - Milk for desired consistency 👨‍🍳 Instructions 1. Slice the chicken breast and thighs into small cubes for easier taco filling. Season with taco seasoning and olive oil, mix well, then set aside. 2. In a bowl, combine chopped onion, tomato (deseeded), green pepper, coriander, salt, pepper, and lime juice. Mix and store. 3. In another bowl, mix yogurt, light mayo, sauce, salt, garlic powder, paprika, and a splash of milk until smooth. 4. Line a large sheet pan with parchment paper and lightly spray with cooking spray. Spread the chicken evenly and bake at 200C / 400F for 20-25 minutes until golden and juicy. 5. Remove the chicken, leaving the juices in the tray. Stir paprika into the juices, dip the tortillas until coated, then fill with chicken and mozzarella. Fold tightly and bake at 180C / 370F for 15-20 minutes, flipping halfway until crispy. 6. Serve with spicy taco sauce, pico and wedge of lime. Meal Prep Tip: Store tacos in the fridge and reheat in the oven or air fryer for 6-7 minutes to crisp. Freeze if needed and reheat for 10-12 minutes, or store the chicken separately and assemble fresh. ENJOY! . . . . #tacos #chickentacos #sheetpan #sheetpandinner #highprotein

Sheet Pan Tacos 🌮 Recipe below 👇 Makes 10 tacos Ingredients: 1 lb ground beef ½ purple onion, diced 2 tbsp cilantro, diced 1 tsp smoked paprika 1 tsp chili powder 1 tsp cumin powder ½ tsp coriander powder ½ tsp dried thyme ½ tsp onion powder ½ tsp garlic powder ¾ tsp salt 8 oz cheddar cheese, shredded Avocado oil spray Avocado sauce: 2 ripe avocados ½ cup Greek yogurt Juice of 1 lime 2 tbsp cilantro Salt and pepper to taste Directions: Preheat oven to 400F convection or 425F bake. In a large bowl add the ground beef, diced onion, cilantro, spices and salt. Mix well with your hands until combined. Set aside. Take a tortilla, and then a small ball of meat and place that in the center of the tortilla, then spread the meat evenly from edge to edge. Sprinkle a good amount of cheddar cheese in the center then fold the tortilla over to create a taco. Place the tacos on a wire rack set inside a baking sheet, making sure not to overlap them. Spray with a little avocado oil and add a little salt and pepper. Bake for 20-30 minutes til golden and crispy. Remove from oven and let cool on wire rack for 5 minutes. While they bake prep the avocado sauce by putting all the ingredients into a food processor or blender, and blend until smooth. Enjoy with the avocado sauce and a squeeze of lime.

Crispy Cheesy Beef Tacos 🥩🌮🧀 All made using one sheet pan, a true game changer for weekly meal prep. These are the best beef tacos i’ve made! Tastes phenomenal, so cheesy and filling, simple and low effort🤌🏽 Macros Per Taco (Makes 15+) 294 Calories | 28g Protein | 23g Carbs | 10g Fat Ingredients (Makes 10 Tacos) Juicy Taco Beef - 1200g Raw 5% Fat Ground Beef - 2 Tsp Salt - 3 Tsp Smoked Paprika - 3 Tsp Oregano - 3 Tsp Garlic Powder - 2 Tsp Onion Powder - 2 Tsp Cumin - 200g Tomato Paste - 2 Tbsp Fresh Coriander/Cilantro, chopped - Avocado Cooking Spray - 15 Low Carb Mini Wraps (brand: Mission) - 320g Shredded Mozzarella Veggie Mix - 200g White Onion, chopped - 200g Red & Green Bell Pepper, chopped - 1 Tsp Salt - 1 Tsp Paprika - 1 Tsp Oregano - 1 Tsp Garlic Powder - 1 Tsp Onion Powder - 1 Tsp Cumin - Avocado Cooking Spray (4 Tsp worth) Honey Chilli Lime Sauce - 300g Yogurt - 120g Light Mayo - 100g Chilli Lime Hot Sauce (Brand: Cholula) - 50g Honey - 1 Tsp Smoked Paprika - 1 Tsp Onion Powder - Fresh Parsley, chopped 👨‍🍳 Instructions 1. Make the sauce in a bowl and set aside in the fridge. 2. Line a large sheet pan, add chopped onions and bell peppers, spray with avocado oil and season with taco seasoning. Mix, spread evenly, and roast for 15 minutes 180C / 370F. 3. Add lean ground beef on top with more taco seasoning, tomato paste, and chopped coriander. Mix well with your hands, flatten evenly, score lightly, and spray again. 4. Bake at 180C / 370F for 6 minutes to partially cook. Break up the beef, return to the oven for another 6 minutes until lightly crisp. Add a splash of water and mix until juicy, then remove. 5. Dip tortillas in the pan juices, fill with beef and cheese, and bake for 12 minutes, flipping halfway, until golden and crispy. Enjoy👨‍🍳 . . . #tacos #beeftacos #highprotein #sheetpan #sheetpandinner #healthyrecipes #mealprep #lowcalorie #jalalsamfit

Baked Chicken Tacos Crispy, savory, simple oven-baked tacos Ingredients - 1 lb (450 g) boneless chicken breast or thigh, cut into small pieces or grounded - Salt, to taste - 1 tbsp smoked paprika - 1/2 tsp ground cumin - 1/2 tsp dried oregano - 1 tsp garlic powder - 1/2 tsp black pepper - 1–2 cloves garlic, minced - 1 large yellow onion, finely diced - 3/4 cup corn, cooked - 1 tbsp lime or lemon juice - 1/4 cup water - 1 tbsp oil, plus more for cooking - 1.5 cup shredded cheese (cheddar, mozzarella, or mix) - 8–10 mini flour tortillas - 2 tbsp oil, for brushing tortillas Method 1. Preheat oven to 400°F / 200°C. 2. Toss chicken with salt, smoked paprika, cumin, oregano, garlic powder, black pepper, and 1 tbsp oil. 3. Heat a pan over medium heat. Add chicken and cook 3–4 minutes. 4. Add garlic and cook 1 minute until fragrant. 5. Add onion and cook 3–4 minutes until softened. 6. Stir in corn, lime juice, and water. Simmer 1–2 minutes until juicy. Add .5 cups of cheese into the chicken mix. 7. Brush one side of tortillas with oil. Flip oil-side down. 8. Fill tortillas with chicken and cover with the remaining cheese. 9. Bake 10–15 minutes until crisp and melted Top with your favourite herbs (cilantro, green onions. We also added some pickled onion!)

Baked chicken tacos 🌮 Recipe by - iramsfoodstory Ingredients - For the chicken: 1 lb boneless chicken breast, cut into small pieces Salt to taste 1 tbsp smoked paprika powder 1 tsp garlic powder 1/2 tsp black pepper 1 tsp cajun seasoning 1-2 cloves fresh garlic, minced 1 cup mixed bell pepper, diced 1/2 cup corn, boiled 1 yellow onion, diced 1 jalapeno, chopped and seeded ( optional ) 1 tbsp lemon juice 4 tbsp cream cheese 1/4 cup water 1 tbsp oil + more for cooking For the sauce : 1/2 cup mayonnaise 1/2 cup sour cream 1 tbsp smoked paprika powder 1 tsp garlic powder Salt and pepper to taste 1 tsp cajun seasoning 1 tbsp lime juice 1 tsp hot sauce 1-2 tbsp fresh cilantro, chopped To assemble 1 cup mixed shredded cheese, ( i used mozzarella and cheddar ) 10 mini flour tortillas 2 tbsp oil ( for brushing the tortillas) Instructions: In a bowl, add the chicken pieces, salt, smoked paprika, garlic powder, black pepper, Cajun seasoning, and 1 tbsp oil. Mix well until the chicken is evenly coated. Heat a pan over medium heat with a little oil. Once hot, add the seasoned chicken and cook for 3-4 minutes, stirring occasionally, Add the minced garlic and cook for 1–2 minutes, until fragrant. Add the diced onion, bell peppers, corn, and jalapeño (if using). Stir and cook for 3–4 minutes, until the vegetables soften slightly and chicken is cooked through. Lower the heat and add the cream cheese, lemon juice, and water. Stir until the cream cheese melts and forms a creamy sauce that coats the chicken and veggies. If the mixture seems too thin, simmer for 1–2 minutes until thickened. Taste and adjust salt if needed. Remove from heat. Preheat the oven to 400°F Lightly brush one side of each tortilla with oil. Flip the tortillas over and spoon the chicken filling onto the un-oiled side. Sprinkle with cheese, then fold or gently press the tortillas closed. Arrange them on a baking sheet and bake for 10–15 minutes, or until the tortillas are crispy and the cheese is melted. #chickentacos #recipeideas #foodforfoodies #dinnerideas #chickens #cheeselovers #cheeseburger #viralreels❤️ #trendings

Sheet Pan Tacos 🌮 Recipe below 👇 Makes 10 tacos Ingredients: 1 lb ground beef ½ purple onion, diced 2 tbsp cilantro, diced 1 tsp smoked paprika 1 tsp chili powder 1 tsp cumin powder ½ tsp coriander powder ½ tsp dried thyme ½ tsp onion powder ½ tsp garlic powder ¾ tsp salt 8 oz cheddar cheese, shredded Avocado oil spray Avocado sauce: 2 ripe avocados ½ cup Greek yogurt Juice of 1 lime 2 tbsp cilantro Salt and pepper to taste Directions: Preheat oven to 400F convection or 425F bake. In a large bowl add the ground beef, diced onion, cilantro, spices and salt. Mix well with your hands until combined. Set aside. Take a tortilla, and then a small ball of meat and place that in the center of the tortilla, then spread the meat evenly from edge to edge. Sprinkle a good amount of cheddar cheese in the center then fold the tortilla over to create a taco. Place the tacos on a wire rack set inside a baking sheet, making sure not to overlap them. Spray with a little avocado oil and add a little salt and pepper. Bake for 20-30 minutes til golden and crispy. Remove from oven and let cool on wire rack for 5 minutes. While they bake prep the avocado sauce by putting all the ingredients into a food processor or blender, and blend until smooth. Enjoy with the avocado sauce and a squeeze of lime.