- 2 5” Cali’flour Flatbreads or 2 Cali’flour Crusts (semi-thawed)
- 1 c chicken breast cooked and shredded
- ¼ c salsa
- ¼ c shredded Mexican cheese
- Fresh cilantro chopped
- Optional: fresh chopped jalapenos, onion, lettuce, tomatoes, avocados, sour cream
Prepare Taco Shells:
Preheat oven to 375. If using Cali’flour crusts, cut out “taco shells” with a 4” round cookie cutter to make 3 rounds per crust. Place semi thawed flatbreads or rounds along the edge of a cast iron skillet. Once balanced, bake for 15 minutes. Remove from oven and let cool slightly before removing shells from pan.
Combine salsa and chicken in a bowl. Add meat mixture to taco shells then top with cheese and cilantro. Garnish with additional toppings as desired. Serve and enjoy!