High-Protein Shredded Chicken Mini Tacos

• 2 cups - chicken
• 8  - Mission Street Corn Tortillas
• ½ cup - shredded cheese
• 1 tbsp - parsley
• 1 tbsp - olive oil or olive oil spray
• ⅛  - Garlic powder
• ⅛  - salt
• ⅛  - pepper
• ½ cup - non-fat Greek yogurt
• 2 tablespoons - light mayonnaise
• 1 tbsp - adobo sauce
• ½  - juice of lime
• 1 tbsp - honey
• ⅛  - Salt
• ⅛  - pepper

Instructions

1. In a small bowl, whisk together Greek yogurt, mayonnaise, adobo sauce, lime juice, honey, salt, and pepper to make the sauce.
2. Lay out the tortillas and fill each with shredded chicken and shredded cheese.
3. Fold the tortillas into a taco shape and secure with toothpicks if needed.
4. Heat a skillet over medium heat and spray or drizzle with olive oil.
5. Pan-fry each taco for 2–3 minutes per side until golden and crispy.
6. Remove from heat, drizzle or serve with sauce, and garnish with chopped parsley.
7. Serve immediately or pack for meal prep.