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–+ servings
Crispy Baked Chicken Tacos

Crispy Baked Chicken Tacos for a Satisfying Weeknight Feast

Crispy Baked Chicken Tacos deliver delicious flavor and crunch without frying—perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2.5 tablespoons Canola Oil Divided; swap for avocado oil for a healthier option.
  • 1 pound Ground Chicken Feel free to use ground beef, turkey, or pork.
  • 0.5 medium Sweet Onion Diced; yellow or white onions work well too!
  • 3 cloves Garlic Minced; can use garlic puree for quicker prep.
  • 1 can Chopped Green Chiles 4.5 ounces; omit for milder taste.
  • 1.5 teaspoons Chili Powder Brightens the dish with a hint of warmth.
  • 0.5 teaspoon Smoked Paprika Infuses a smoky flavor; regular paprika can be used.
  • 0.5 teaspoon Dried Oregano Italian seasoning can be a great alternative.
  • 0.5 teaspoon Ground Cumin Adds earthy richness; coriander is a substitute.
  • 0.25 cup Fresh Cilantro Chopped; leave out if not a fan.
  • 1 tablespoon Fresh Lime Juice Bottled works in a pinch.
  • Kosher Salt and Black Pepper To taste; essential for flavor enhancement.
  • 1.5 cups Shredded Mexican Cheese Blend Divided; cheddar or Monterey Jack are alternatives.
For the Tacos
  • 8 Flour or Corn Tortillas Warmed; choose your preferred option.

Equipment

  • large baking sheet
  • cast iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Brush a large baking sheet with canola oil or spray with nonstick cooking spray.
  2. In a cast iron skillet, heat 1 tablespoon of canola oil over medium-high heat. Add ground chicken, diced onion, and minced garlic. Cook for 3 to 5 minutes until browned, stirring frequently.
  3. Stir in the chopped green chiles, chili powder, smoked paprika, dried oregano, and ground cumin. Cook for 1 to 2 minutes until fragrant.
  4. Remove from heat and mix in fresh cilantro and lime juice. Season with salt and black pepper. Stir in 1 cup of shredded Mexican cheese.
  5. Lay out warmed tortillas. Spread 2-3 tablespoons of chicken filling on one half of each tortilla and sprinkle with additional cheese. Fold tortillas to seal.
  6. Place folded tacos in a single layer on the baking sheet. Brush tops lightly with remaining 1.5 tablespoons of canola oil.
  7. Bake for 12 to 15 minutes until crisp and golden brown.
  8. Remove from the oven and let cool slightly. Serve immediately with toppings like sour cream, salsa, or guacamole.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Warm tortillas for 15-30 seconds in microwave before filling to prevent tearing. Don't overstuff tacos; monitor baking time for optimal crispness. Use fresh ingredients for elevated flavor.

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