Baked Crunchy Chicken Tacos
There’s something undeniably satisfying about biting into a taco with a perfectly crunchy shell. These Baked Crunchy Chicken Tacos deliver.
Ingredients
- 1 tbsp olive oil
- 1 small onion-diced+raw garnish
- 4 oz can green chiles
- 1 1/2 tsp cumin
- 1 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 3 cups cooked chicken-shredded
- 3/4 cup green salsa
- t tbsp olive oil-divided
- 18 corn tortillas
- 1 cup Mexican cheese blend-plus garnish
Garnish
- lettuce-shredded
- lime wedges
- onion-diced
- sour cream or Greek yogurt
- Cilantro
- Tomato-chopped
- pickled jalapeno or escabeche See my recipe in the blog post
Instructions
- Preheat oven to 425'.
- Heat the oil in a large skillet and cook onion for 4-5 minutes. Stir in the chilis, cumin, chili powder, garlic powder and salt. Cook for 2 minutes, then add in chicken and salsa.. Stir to combine, then remove from heat.
- Drizzle two baking sheets with the 4 tablespoons of oil. Place 6 tortillas in a damp towel and microwave for 30 seconds until pliable. Working with 1 tortilla at a time, keeping the remaining warm in the towels.
- Rub both sides of the tortillas in the oil. Sprinkle 1 side of the tortilla with 1 tablespoon of cheese, 2 tablespoon of the chicken filling. Repeat with the remaining tortillas. Fold the tortillas in half and secure with a toothpick if needed. Repeat with the remaining tortillas.
- Bake for 8-10 minutes, then flip and bake for 8-10 minutes, until golden and crispy.
- Remove from the oven and let cool on the baking sheets for 5 minutes.
- Gently pry open to add your toppings.