Baked Chicken Tacos
Crispy Baked Chicken Tacos stuffed with spiced ground chicken, melted cheese, and a zesty kick of lime and cilantro. Perfect for taco night with a fun crunch!
Ingredients
- 1 pound ground chicken
- 8 flour or corn tortillas warmed
- ½ medium sweet onion diced
- 3 cloves garlic minced
- 1 4.5-ounce can chopped green chiles
- 1 ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp ground cumin
- 2 ½ Tbsp canola oil divided
- 1 Tbsp freshly squeezed lime juice
- Kosher salt and freshly ground black pepper to taste
- ¼ cup chopped fresh cilantro leaves
- 1 ½ cups shredded Mexican cheese blend divided
Instructions
- Preheat your oven to 425°F and lightly grease a baking sheet or coat it with nonstick spray.
- In a large cast-iron skillet over medium-high heat, warm 1 tablespoon of canola oil. Add ground chicken, diced onion, and minced garlic, cooking for about 3-5 minutes until the chicken is browned and crumbled. Drain any excess fat.
- Mix in green chiles, chili powder, paprika, oregano, and cumin, stirring for 1-2 minutes until fragrant. Remove from heat, then stir in fresh cilantro and a splash of lime juice. Season with salt and pepper to taste. Add 1 cup of shredded cheese, mixing until melted and combined.
- Working one tortilla at a time, spread the chicken mixture over half of it, sprinkle with an extra tablespoon of cheese, then fold over to seal. Repeat until all 8 tacos are assembled. Arrange them in a single layer on the prepared baking sheet and brush the tops with the remaining 1 1/2 tablespoons of canola oil.
- Bake for 15 minutes, or until golden and crispy. Serve immediately with your favorite toppings like salsa, sour cream, or avocado for the perfect crunchy, cheesy bite!