Crispy Baked Chicken Tacos
by: claire cary
This crispy chicken tacos are cheesy, loaded with flavor and baked to perfection. Serve them with guac or my homemade cilantro lime crema for a super easy and flavorful weeknight dinner!
Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken
- ½ diced red onion
- 1 tablespoon minced garlic
- 1 4.5 ounce can diced green chiles
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 ½ cups shredded mexican cheese blend
- ½ cup chopped cilantro
- 12 corn tortillas
Instructions
- Preheat the oven to 425 Fahrenheit.
- Heat a large skillet with the oil over medium heat.
- Add the ground chicken and diced onion and saute until the chicken is browned.
- Add in the garlic and saute for 1 more minute.
- Pour in the can of chiles, the spices, salt and 1 cup of cheese.
- Mix until the cheese is melted, then stir in the cilantro.
- Warm the tortillas in the microwave for about 30 seconds. This is especially important with corn tortillas so they are more pliable and don't rip.
- Add a scoop of the meat mixture into half of a tortilla, then sprinkle with cheese and fold the top over. Brush with oil and add a sprinkle of cheese on top if desired. Repeat with all tortillas.
- If the tortillas are opening, flip them over to keep them sealed.
- Bake for 15 minutes or until golden brown and crispy.
- Let cool, then serve with shredded lettuce, cilantro, guac or my homemade cilantro lime crema as a dip.
Notes
You can swap for flour tortillas if you prefer.
Serving: 1taco / Calories: 185kcal / Carbohydrates: 13g / Protein: 11g / Fat: 10g / Saturated Fat: 4g / Fiber: 2g / Sugar: 1g
