Name: Baked Chicken Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3 cups shredded chicken (Use rotisserie chicken for quicker preparation.); 1/2 cup salsa (Choose a thick salsa to prevent sogginess.); 1 tablespoon lime juice (Fresh lime juice adds brightness.); 1-2 teaspoons chili powder (Adjust based on spice preference.); 1-2 teaspoons cumin; 1-2 teaspoons garlic powder; 1-2 teaspoons smoked paprika; to taste salt; to taste black pepper; 2-3 tablespoons olive oil or avocado oil (For brushing and crisping.); 12 small corn tortillas (Corn tortillas remain crispier than flour.); 1-1.5 cups shredded cheese (Cheddar, Monterey Jack, or Mexican blend.); black beans (For added protein and fiber.); sautéed onions; diced bell peppers (For added veggies.); lettuce; tomatoes; cilantro; jalapeño; avocado; squeeze of lime

Description

Delicious and crispy baked chicken tacos made with flavorful shredded chicken and cheese, perfect for weeknight dinners.

Ingredients

For the Taco Filling

3 cups shredded chicken (Use rotisserie chicken for quicker preparation.)
1/2 cup salsa (Choose a thick salsa to prevent sogginess.)
1 tablespoon lime juice (Fresh lime juice adds brightness.)
1-2 teaspoons chili powder (Adjust based on spice preference.)
1-2 teaspoons cumin
1-2 teaspoons garlic powder
1-2 teaspoons smoked paprika
to taste salt
to taste black pepper
2-3 tablespoons olive oil or avocado oil (For brushing and crisping.)

For the Tacos

12 small corn tortillas (Corn tortillas remain crispier than flour.)
1-1.5 cups shredded cheese (Cheddar, Monterey Jack, or Mexican blend.)

Optional Fillers

black beans (For added protein and fiber.)
sautéed onions
diced bell peppers (For added veggies.)

Fresh Toppings

lettuce
tomatoes
cilantro
jalapeño
avocado
squeeze of lime

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Instructions

Preparation

Preheat your oven to 425°F and set a rack in the upper third. Line a large sheet pan with parchment or lightly grease it.
In a bowl, mix shredded chicken with salsa, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Stir in half of the cheese.
Warm the tortillas until pliable. Brush one side of each tortilla with a little oil.

Assembly

Place each tortilla oiled side down on the sheet pan. Add a couple tablespoons of chicken filling to one half of each tortilla, then sprinkle with a touch more cheese.
Fold the tortilla over the filling and press gently. Brush the top with a bit more oil.

Baking

Bake for 8 minutes, flip carefully, then bake an additional 6 to 8 minutes until crisp and golden. If you want them extra crunchy, broil for 1 to 2 minutes at the end.
Let the tacos cool for 3 minutes before serving so the cheese sets and the shells firm up.

Notes

Warm tortillas before filling to avoid cracking. Leftover chicken, beans, or veggies can be added to the filling for variations.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: dinner, Main Course
Cuisine: Mexican