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OH-SO-CRUNCHY, crispy, cheesy chicken tacos, all baked PERFECTLY. 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.
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.
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!
- 2½ 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
- 1½ 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
- 1½ cups grated Mexican cheese mix, divided
- 8th Flour or corn tortillas, heated
To serve
- sour cream
- Pico de Gallo
- guacamole
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Preheat the oven to 200°C. Lightly oil a baking sheet or coat with nonstick spray.
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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.
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Stir in green chiles, chili powder, paprika, oregano, and cumin until fragrant, about 1-2 minutes.
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Remove from stove. Stir in cilantro and lime juice; Season with salt and pepper. Stir in 1 cup cheese until well combined.
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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.
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Place the tacos in a single layer on the prepared baking sheet. Brush the surface with the remaining 1 1/2 tablespoons canola oil.
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Place in the oven and bake until toasted and crispy, about 12-15 minutes.
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Serve immediately with your desired toppings.