Chicken parmigiana tacos

For the tomato sauce:

2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 400 g canned chopped tomatoes 1 tsp sugar 1 tsp oregano 1 tbsp tomato paste Salt Pepper

For the tacos:

300 g ground chicken 1 tbsp panko breadcrumbs 1 egg 4 medium tortillas 50 g grated parmesan (+ extra for serving) 125 g fresh mozzarella 1 tsp oregano ½ tsp onion powder ½ tsp garlic powder Salt Pepper 1 tbsp olive oil

For the tomato sauce, heat olive oil in a pan and sauté the onion and garlic over low heat for about 3 minutes until soft.

Add the tomato paste and sauté for 1 more minute. Add the chopped tomatoes, sugar, oregano, salt, and pepper. Let it simmer gently while you prepare the tacos.

In a bowl, mix the ground chicken, panko, egg, grated parmesan, oregano, garlic powder, onion powder, salt, and pepper until well combined.

Take each tortilla and spread about 1 tbsp of the chicken mixture on one side in a flat layer.

In a large pan, heat the olive oil over medium-high heat. Place the tortillas chicken-side down and press lightly. Cook for 3–4 minutes until golden and crisp, then flip them.

On the cooked chicken side, spread a spoonful of tomato sauce, add two slices of mozzarella and a bit of parmesan. Cover the pan and let the cheese melt for about 1 minute.

Serve tacos garnished with extra parmesan.