Description
These Crispy Baked Chicken Tacos feature seasoned ground chicken cooked with aromatic spices and green chiles, combined with melted cheese, then baked to a golden crisp in warm tortillas. Perfect for a quick and flavorful meal, they can be topped with fresh pico de gallo, guacamole, shredded lettuce, and lime wedges for a delicious Mexican-inspired dinner.
Ingredients
Chicken Filling
- 2 1/2 tablespoons canola oil (divided)
- 1 pound ground chicken
- 1/2 medium sweet onion (diced)
- 3 cloves garlic (minced)
- 1 (4.5-ounce) can chopped green chiles
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- Kosher salt and freshly ground black pepper (to taste)
- 1 1/2 cups shredded Mexican cheese blend (divided)
Assembly
- 8 flour or corn tortillas (warmed)
Optional Toppings
- Pico de gallo
- Guacamole
- Shredded lettuce
- Lime wedges
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit. Lightly oil a baking sheet or coat it with nonstick spray to prepare it for baking the tacos.
- Cook Ground Chicken Mixture: Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-high heat. Add the ground chicken, diced onion, and minced garlic. Cook and crumble the chicken as it browns, approximately 3-5 minutes. Drain any excess fat from the pan.
- Add Seasonings and Green Chiles: Stir in the chopped green chiles, chili powder, smoked paprika, dried oregano, and ground cumin. Cook until fragrant, about 1-2 minutes, to blend the flavors.
- Finish Chicken Mixture: Remove the skillet from heat. Stir in the fresh cilantro and lime juice. Season the mixture with kosher salt and freshly ground black pepper to taste. Then fold in 1 cup of the shredded Mexican cheese blend until well combined.
- Assemble Tacos: Working one tortilla at a time, spread the chicken mixture evenly on one half of each warmed tortilla. Top the filling with 1 tablespoon of the remaining cheese, then fold the tortilla over to seal, creating a taco. Repeat this process for all 8 tortillas to make 8 tacos.
- Prepare for Baking: Arrange the assembled tacos in a single layer on the prepared baking sheet. Brush the tops of the tacos with the remaining 1 1/2 tablespoons of canola oil to promote crisping during baking.
- Bake Tacos: Place the baking sheet in the preheated oven and bake until the tacos are toasted and crispy, about 12-15 minutes. Keep an eye on them to prevent burning and ensure even crisping.
- Serve: Remove the tacos from the oven and serve immediately. Offer optional toppings such as pico de gallo, guacamole, shredded lettuce, and lime wedges for added freshness and flavor.
Notes
- You can use either flour or corn tortillas according to your preference; warm them before assembling to prevent cracking during folding.
- For spicier tacos, add diced jalapeños or a pinch of cayenne pepper along with the chili powder.
- Leftover tacos can be refrigerated and reheated in the oven or air fryer to retain crispiness.
- To make it gluten-free, ensure the tortillas are corn-based and confirm that all spices and additives are gluten-free.
- Use a cast iron skillet or a heavy-bottomed pan for even cooking of the chicken.
