Crispy Chicken Tacos

These crispy chicken tacos are made by stuffing tortillas with ground chicken, taco seasoning, and cheese, and baking them to perfection.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 248kcal

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Add 1 tablespoon olive oil over medium-high heat. Add the chicken, cooking for 5 minutes, or until browned. Add the taco seasoning and water, cooking for another 5 minutes or until the liquid is evaporated. Remove from heat and set aside.
Heat a non-stick skillet over medium high heat and cook the tortillas for about 15-30 seconds on each side until soft and pliable. Remove and transfer to a plate, covering with foil to keep warm.
Add remaining olive oil to a small baking sheet or shallow bowl. Add the tortillas to the oil, so it gets a light coating on both sides.
To make the tacos, add some of the chicken meat on half of the tortilla and top with some cheese. Try not to overstuff the tacos. Fold the tortillas, creating a taco around the filling. Repeat with remaining tortillas and ingredients. Place on the parchment-lined baking sheet.
Bake for 5-8 minutes, before flipping and baking another 5-8 minutes or until the tortillas are golden-brown and the cheese is melty.
While the tacos are baking, make the avocado cilantro sauce by adding all of the ingredients to a blender or food processor and blending until combined. Serve with the tacos

Brown the chicken properly. You want to cook over medium-high heat to develop a rich flavor.

Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.

Heat corn tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you fold them up.

Instead of dipping the tortillas in oil, you can also spray with cooking spray.