Crispy Chicken Tacos (Printable Version)
Golden baked chicken with melted cheese folded inside soft corn shells, topped with fresh lime and avocado.
# Ingredients:
→ Chicken
01 -
960 ml shredded cooked chicken (leftover roast or rotisserie preferred)
02 -
30 ml chicken taco seasoning (blend of chili powder, onion, garlic, cumin)
→ Tortillas
03 -
14 fresh corn tortillas with no cracks
04 -
60 ml extra virgin mild olive oil for brushing
→ Cheese
05 -
450 g freshly shredded Monterey Jack or Pepper Jack cheese
→ Garnishes (optional)
06 -
Fresh lime wedges
07 -
Sliced avocado or guacamole
08 -
Chopped tomatoes
09 -
Salsa
10 -
Fresh cilantro
11 -
Sour cream
12 -
Shredded lettuce
13 -
Hot sauce or creamy chipotle sauce
# Steps:
01 -
Preheat the oven to 232°C. In a bowl, toss shredded chicken with chicken taco seasoning until evenly coated. Allow to rest for a few minutes to absorb flavors.
02 -
Stack tortillas and cover with a damp towel. Microwave for 30 seconds to soften and increase pliability. Brush each tortilla lightly on both sides with olive oil as you stack them to ensure even coating.
03 -
On a greased baking sheet, place one tortilla flat. Sprinkle approximately 30 g shredded cheese over one half, add 60 ml of the seasoned chicken mixture, then top with a little more cheese. Gently press the filling and fold the tortilla in half. Flip the taco so the filling side faces down to keep it closed. Arrange tacos in a single layer with space between each.
04 -
Bake tacos for 8 to 10 minutes. Carefully flip each taco using a spatula to ensure both sides crisp evenly. Continue baking for an additional 8 to 10 minutes or until cheese is bubbling and tortillas are deep golden brown.
05 -
Allow baked tacos to rest on the pan for 3 minutes to enhance crispness. Serve hot, topped with fresh lime juice and your choice of garnishes.
# Notes:
01 -
Warm tortillas longer if they crack when folded. Press fillings gently to seal tacos before baking. Using parchment paper beneath the tacos eases cleanup and captures melted cheese.