For Tacos:

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1 lb ground chicken or beef

2 tbsp olive oil

3 tbsp taco seasoning

2 cups shredded cheddar cheese

10 -12 small flour or corn tortillas

Cooking spray (or more olive oil)

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For Cilantro Lime Crema:

⅓ cup sour cream

3 tbsp mayonnaise

juice and zest of 1 lime

2 tbsp minced fresh cilantro

¼ tsp kosher salt

Cilantro Lime Crema

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Toppings:

Minced cilantro and sliced jalapeno (to serve, optional)

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1. Preheat your oven to 425°F. Arrange your tortillas in a single layer on a large baking sheet and lightly spray both sides with cooking spray.

2. In a large skillet over medium heat, cook the ground chicken with the taco seasoning until it's no longer pink, breaking it up into small crumbles with a spoon as it cooks.

3. Arrange tortillas a few at a time on a baking sheet. Spray with cooking spray on both sides (or use a brush to lightly brush with more oil). Spoon the cooked, seasoned ground chicken onto each tortilla. Top with a sprinkle of cheddar cheese.

4. Fold the tacos over. If they are popping back open, place a second baking sheet on top of the folded tacos to keep them shut.

5. Bake in the preheated oven for about 10 minutes, then remove the top baking sheet (if using) and flip the tacos over. Continue baking until the tortillas are crispy and the cheese is melted and bubbly, about 5 more minutes.

6. Serve with lime crema, minced cilantro and thin slices of jalapeno, if desired.