CRISPY BAKED CHICKEN TACOS
Don't let the taste stop you from sharing the recipe with your friends! 🤤
- 2 1/2 tablespoons canola oil, divided
- 1 pound ground chicken
- 1/2 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 (4.5-ounce) can chopped green chiles
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded Mexican cheese blend, divided
- 8 flour or corn tortillas, warmed
FOR SERVING
- Pico de gallo
- Guacamole
- Shredded lettuce
- Lime wedges
Preheat oven to 425 degrees F. 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 cheese until well combined.
Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon 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 remaining 1 1/2 tablespoons canola oil.
Place into oven and bake until toasted and crispy, about 12-15 minutes.
Serve immediately with desired toppings.
