CRISPY BAKED CHICKEN TACOS
Crispy, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!
Ingredients
- 2 ½ tablespoons canola oil divided
- 1 pound ground chicken
- ½ medium sweet onion diced
- 3 cloves garlic minced
- 1 4.5-ounce can chopped green chiles
- 1 ½ teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ cup chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- Kosher salt and freshly ground black pepper to taste
- 1 ½ cups shredded Mexican cheese blend divided
- 8 flour or corn tortillas warmed
For Serving:
- Pico de gallo
- Guacamole
- Shredded lettuce
- Lime wedges
Instructions
- Preheat your oven to 425°F and prep a baking sheet with a light oiling or nonstick spray.
- Heat 1 tablespoon of canola oil in a large skillet over medium-high. Add the ground chicken, onion, and garlic, cooking until browned (about 3-5 minutes). Remember to crumble the chicken as it cooks.
- Mix in green chiles, chili powder, paprika, oregano, and cumin, cooking until fragrant (about 1-2 minutes).
- Off the heat, stir in cilantro, lime juice, and season with salt and pepper. Blend in 1 cup of cheese.
- Assemble the tacos by spreading the chicken mixture over half of each tortilla, sprinkle with cheese, then fold.
- Place tacos on the baking sheet, brush with the remaining oil, and bake until crispy (12-15 minutes).
- Serve hot with your choice of toppings.