Name: Taco Stack
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 - 4
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)); 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; 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; Sour cream; Cilantro / coriander; Jalapeños (, finely chopped); Avocado (, diced)