Crispy Baked Chicken Tacos – damn delicious

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Crispy Baked Chicken Tacos - OH-SO-CRISP, crispy, cheesy chicken tacos, baked entirely to absolute PERFECTION.  A super easy weeknight meal!

OH-SO-CRUNCHY, crispy, cheesy chicken tacos, all baked PERFECTLY. A super easy weeknight meal!

Crispy Baked Chicken Tacos - OH-SO-CRISP, crispy, cheesy chicken tacos, baked entirely to absolute PERFECTION.  A super easy weeknight meal!

Super crispy, crunchy, cheesy chicken tacos that don’t require any frying at all? Yes, please! I know it’s hard to believe these are baked, but they are 100% baked from start to finish.

Crispy Baked Chicken Tacos - OH-SO-CRISP, crispy, cheesy chicken tacos, baked entirely to absolute PERFECTION.  A super easy weeknight meal!

With a simple chicken filling and the most fragrant spices, cilantro and some cheese, this is a quick and easy process. And that little brush of oil before baking ensures those bad boys get so perfectly crispy in the oven.

Crispy Baked Chicken Tacos - OH-SO-CRISP, crispy, cheesy chicken tacos, baked entirely to absolute PERFECTION.  A super easy weeknight meal!

The chicken can easily be substituted for ground pork or beef, and you can even make these with smaller miniature corn tortillas (I used 5-6 inch corn tortillas here). Serve as needed with your favorite toppings – guac, pico and/or sour cream are all good choices here!

Crispy Baked Chicken Tacos - OH-SO-CRISP, crispy, cheesy chicken tacos, baked entirely to absolute PERFECTION.  A super easy weeknight meal!

  • tablespoon rapeseed oil, divided
  • 1 Pound ground chicken
  • ½ medium sweet onion, rolled
  • 3 cloves Garlic, chopped
  • 1 (4.5 ounces) may chopped green chillies
  • teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ Cup chopped fresh coriander leaves
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper, taste good
  • cups grated Mexican cheese mix, divided
  • 8th Flour or corn tortillas, heated

To serve

  • sour cream
  • Pico de Gallo
  • guacamole
  • Preheat the oven to 200°C. 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 sauté until browned, about 3-5 minutes. Be careful not 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 stove. Stir in cilantro and lime juice; Season with salt and pepper. Stir in 1 cup cheese until well combined.

  • Spread the chicken mixture over half of the tortilla, one at a time. Top with 1 tablespoon cheese and fold over to seal. Repeat the process with the remaining tortillas to make 8 tacos.

  • Place the tacos in a single layer on the prepared baking sheet. Brush the surface with the remaining 1 1/2 tablespoons canola oil.

  • Place in the oven and bake until toasted and crispy, about 12-15 minutes.

  • Serve immediately with your desired toppings.

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