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Let me share with you a recipe that will transform your weeknight meals into a crunchy, cheesy fiesta: Crispy Baked Chicken Tacos! What makes this recipe stand out is its unique method of baking, ensuring a crispy perfection without the need for frying. Plus, it’s incredibly easy to make, promising a hassle-free cooking experience. Trust me, one bite of these tacos, and you’ll be convinced!
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Prep Time: 20 mins | Cooking Time: 25 mins | Total Time: 45 mins
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Ingredients
- 2 ½ tablespoons canola oil, divided
- 1 pound ground chicken
- ½ medium sweet onion, diced
- 3 cloves garlic, minced
- 1 (4.5-ounce) can chopped green chiles
- 1 ½ teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ cup chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups shredded Mexican cheese blend, divided
- 8 flour or corn tortillas, warmed
For Serving
- Pico de gallo
- Guacamole
- Shredded lettuce
- Lime wedges
Instructions
- Preheat your oven to 425°F. Lightly oil a baking sheet or coat it with nonstick spray.
- In a large cast iron skillet over medium-high heat, heat 1 tablespoon of canola oil. Add ground chicken, diced onion, and minced garlic. Cook until the chicken is browned, usually around 3-5 minutes. Remember to crumble the chicken as it cooks and drain any excess fat.
- Stir in the chopped green chiles, chili powder, smoked paprika, oregano, and ground cumin. Let it cook for another 1-2 minutes until fragrant.
- Remove the skillet from heat. Add in the chopped cilantro, lime juice, and season with salt and pepper according to your taste. Stir in 1 cup of shredded cheese until everything is well combined.
- Working one tortilla at a time, spread a portion of the chicken mixture on half of the tortilla, then sprinkle 1 tablespoon of shredded cheese on top before folding it over to seal. Repeat this process with the remaining tortillas to make a total of 8 tacos.
- Arrange the assembled tacos on the prepared baking sheet in a single layer. Brush the tops of the tacos with the remaining 1 1/2 tablespoons of canola oil.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the tacos are toasted and crispy.
- Once baked, serve the tacos immediately with your desired toppings like pico de gallo, guacamole, shredded lettuce, and lime wedges.
Nutritional Information (per serving)
- Calories: 429 kcal
- Total Fat: 23g
- Saturated Fat: 9g
- Cholesterol: 101mg
- Sodium: 566mg
- Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 29g
Give this recipe a try, and I guarantee you’ll fall in love with the crispy goodness of these baked chicken tacos! Enjoy
