Let's be honest, who doesn't love a good taco? But sometimes, the deep-frying process can feel like a bit of a chore, especially on a busy weeknight. Fear not, my fellow taco lovers, because I've got the perfect solution: Crispy Baked Chicken Tacos!
These tacos are just as delicious as their deep-fried counterparts, but they're completely baked in the oven. No greasy mess, no messy deep-frying, just pure, crispy, cheesy goodness.
The secret to achieving that irresistible crunch? A quick sear in a cast iron skillet before baking. This locks in the flavor and gets the chicken nice and crispy. Then, a touch of melted cheese and a quick bake in the oven seals the deal. These tacos are ready in under 30 minutes, making them a perfect weeknight dinner solution.
Get Creative with Your Toppings
The beauty of tacos is that they're incredibly versatile. Feel free to experiment with your favorite toppings. Some of my personal favorites include:
- Pico de gallo (fresh and tangy)
- Guacamole (creamy and flavorful)
- Queso fresco or cotija cheese (salty and crumbly)
- Shredded lettuce (adds a refreshing crunch)
- Jalapenos (for a fiery kick)
- Lime wedges (a squeeze of freshness)
- Cilantro (for a bright, herbaceous flavor)
Crispy Baked Chicken Tacos Recipe
Here's what you'll need to create your own batch of crispy baked chicken tacos:
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 oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet or coat with nonstick spray.
- Heat 1 tablespoon canola oil in a large cast iron skillet over medium-high heat. Add ground chicken, onion, and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in green chiles, chili powder, paprika, oregano, and cumin until fragrant, about 1-2 minutes.
- Remove from heat. Stir in cilantro and lime juice; season with salt and pepper to taste. Stir in 1 cup of cheese until well combined.
- Working one at a time, spread the chicken mixture on half of the tortilla; top with 1 tablespoon of cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
- Place tacos in a single layer onto the prepared baking sheet. Brush tops with the remaining 1 1/2 tablespoons of canola oil.
- Place into the oven and bake until toasted and crispy, about 12-15 minutes.
- Serve immediately with desired toppings.
Tips and Tricks:
- To prevent the tortillas from splitting, warm them in the microwave for about 30-60 seconds before filling them.
- Don't be afraid to experiment with different ground meats. Ground pork or beef can also be used.
- For a mini taco twist, use smaller corn tortillas.
Enjoy!
I hope you love these crispy baked chicken tacos as much as I do. They're a quick, easy, and delicious weeknight meal that the whole family will enjoy. Happy taco-ing!
