In a medium bowl, combine 1½ lb organic chicken breast cubed into small pieces. Add in ½ packet taco seasoning. Toss until coated.
Heat a skillet to medium and add in the chopped 3 bacon strips. Cook until slightly crisp and remove the bacon bits.
Wipe the skillet clean with paper towel. Be careful that you don't burn yourself. You can remove from heat wait until it cools to do this.
After the skillet is wiped clean add in 2 tbsp extra virgin olive oil. Let the skillet get hot.
Add in 3 jalapenos finely chopped and 1 small organic onion finely chopped.
After about 3 to 5 minutes (with frequent stirring) add in the chicken coated in taco seasoning. Cook until the chicken is cooked through (about 10-12 minutes).
Add in the ¼ cup sour cream, 2 oz cream cheese and add the bacon back in.
Lay a taco shell flat, place the filling on ½ of the taco, sprinkle about 2 tbsp of cheese on top (more if you are a cheese lover).
Fold in half and place on a parchment lined baking sheet (that has been coated with extra virgin olive oil.
Continue doing this with all of the taco shells until they are full. You should get about 10.
Spray the tops of the shells with extra virgin olive oil and place in the oven at 425℉ until they are baked through and the shells are crisp- about 8-10 minutes.
Serve with your favorite dipping choices.
