Instructions

• Preheat oven to 400°F (200°C). Place a 9x13‑inch baking dish nearby.
• In a large skillet, heat 2 teaspoons olive oil over medium-high heat until hot.
• Add 1 pound boneless, skinless chicken thighs (diced into 1‑inch pieces). Sear the chicken, stirring occasionally, until browned on the outside (about 5–7 minutes).
• Add 2 teaspoons minced garlic to the skillet and cook until fragrant, about 1 minute.
• Add 1/3 cup barbecue sauce and salt to season; stir to coat the chicken and cook until the sauce is glossy and slightly thickened. Turn off the heat.
• Arrange the 10 stand-and-stuff taco shells upright in the 9x13‑inch baking dish so they will stand stable.
• Evenly divide the 2 cups shredded mozzarella: place about 1–2 tablespoons of cheese into the bottom of each shell, reserving the remaining cheese for topping.
• Spoon about 2–3 tablespoons of the barbecue chicken mixture into each shell on top of the cheese, distributing the chicken evenly among the shells.
• Evenly distribute the remaining toppings over the filled shells: 1/3 green bell pepper (deseeded and thinly sliced), 1/4 red onion (thinly sliced), 1/4 cup mushrooms (sliced), and 2 tablespoons olives (sliced).
• Sprinkle the reserved shredded mozzarella over the filled shells, then sprinkle 1 pinch Italian seasoning evenly over the tacos.
• Bake in the preheated oven for 15 minutes, or until the cheese has melted and the shells are heated through.
• Remove from the oven and let cool for a minute or two before serving.