Crispy Baked Chicken Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
Crispy Baked Chicken Tacos
Description
This recipe begins by browning ground chicken with diced onion and garlic, then seasoning the mixture with green chiles, chili powder, smoked paprika, oregano, and cumin. Adding fresh cilantro and lime juice after cooking brightens the flavor and adds freshness. Stirring in Mexican cheese blend melts into the warm filling creating richness.
The seasoned chicken mixture is then spread on half of each warmed flour tortilla, topped with additional cheese, and folded to seal. Brushing the tacos with oil before baking at 425°F crisps the tortillas, creating a golden crust that contrasts with the tender filling inside.
Serve immediately with classic accompaniments such as pico de gallo, guacamole, shredded lettuce, and lime wedges to customize flavor and texture. These tacos combine savory, spicy, and creamy elements with a crisp exterior and juicy interior.
Ingredients
- 2 ½ tablespoons canola oil divided
- 1 pound ground chicken
- ½ onion diced, medium sweet
- 3 cloves garlic minced
- 1 (4.5-ounce) can green chiles chopped
- 1 ½ teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano dried
- ½ teaspoon cumin ground
- ¼ cup cilantro fresh, chopped leaves
- 1 tablespoon lime juice freshly squeezed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ cups Mexican cheese blend divided, shredded
- 8 flour tortilla warmed, or corn tortilla
For serving
- Pico de Gallo
- guacamole
- lettuce shredded
- lime wedges
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.
User Reviews
Overall Rating
5
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