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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 780kcal 39%
Fat 45g 69%
Saturated Fat 18g 90%
Carbohydrates 50g 16%
Fiber 5g 20%
Sugar 7g 14%
Protein 40g 80%
Cholesterol 150mg 50%
Sodium 1,200mg 50%

Percent Daily Values are based on a 2,000 calorie diet.

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Taco Stack

Name: Taco Stack
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 8 small tortillas , corn or flour (around 6" / 12 cm rounds); 3 cups shredded Pork Carnitas or Quick Mexican Chicken (see below); 1 tbsp olive oil; 1 1/2 cups grated cheese (I used Monterey Jack. See Note 1 for other suggestions); Salsa:; 1 1/4 cups corn kernels , fresh, frozen or canned (drained) (I used frozen); 1 tbsp olive oil; 1 punnet cherry tomatoes , diced (or 2 medium tomatos, deseeded and diced, around 1 1/2 cups (Note 2)); 2 shallots / scallions , green part only, sliced; 1/2 lime , juice only (add more or less to taste); Salt and pepper to taste; Quick Mexican Chicken:; 1.2 lb / 600g chicken thigh fillets , skinless and boneless, cut into 1cm / 2/5" slices (Note 3); 1 tsp garlic powder (or add 1 minced garlic clove into the oil in the fry pan); 2 tsp cumin powder; 1 tsp paprika; 1/2 tsp oregano; Pinch of cayenne or chili powder (for heat - adjust to taste); 1 1/2 tsp salt; Black pepper; 1 lime , juice only; 1 tbsp olive oil; Garnish and toppings:; Sour cream; Cilantro / coriander; Jalapeños , finely chopped; Avocado , diced

Prep 20m

Cook 20m

Total 40m

This Taco Stack is a mouthwatering combination of small tortillas layered with shredded Pork Carnitas or Quick Mexican Chicken, smothered in cheese, and topped with a fresh salsa made of corn, tomatoes, shallots, and lime juice. Garnish with sour cream, cilantro, jalapeños, and avocado for a flavor explosion!

Notes

1. Cheddar, tasty, gruyere, provolone dolce and other flavoured melting cheeses are also great. Mozzarella doesn't have enough flavour for my taste.

2. I scoop the juice out of the tomatoes so the salsa is not too watery. Otherwise the tortillas get rather soggy while baking. To deseed the tomatoes, just cut in half and use a teaspoon to scoop out the watery inside. Just roughly is fine.

3. I use chicken thigh fillets because I find breast too dry for this type of recipe. If you use a salsa dip style sauce to add "juiciness" to the recipe then you can definitely use chicken breast instead. But I suggest serving the salsa sauce after baking, otherwise it will make the tortillas too soggy when baking.

4. Don't flip the pork carnitas when browning it. That way you get crunchy as well as retaining the juiciness of the pork.

5. Nutrition per serving.

Nutrition Facts

Taco Stack

Ingredients

Salsa

Quick Mexican Chicken

Garnish And Toppings

Steps

Nutrition Facts

Notes

Comments