Crispy Baked Chicken Tacos

Name: Crispy Baked Chicken Tacos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ tablespoons canola oil; 1 pound ground chicken; ½ medium sweet onion; 3 cloves garlic; 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; 1 ½ cups shredded Mexican cheese blend; 8 flour or corn tortillas; Pico de Gallo; guacamole; shredded lettuce; Lime wedges

User Reviews

5.0

162 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 servings
Course
Main Course

Crispy Baked Chicken Tacos

Iris Warren

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OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!

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Ingredients

Servings

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

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Instructions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.
Place into oven and bake until toasted and crispy, about 12-15 minutes.
Serve immediately with desired toppings.