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Crispy Baked Chicken Tacos
These Crispy Baked Chicken Tacos are packed with juicy, spiced shredded chicken and topped with a smoky, homemade roasted tomato chili salsa. The tacos are baked, which gives them that satisfying crunch without the extra oil, making them a lighter yet just-as-delicious alternative. Whether it’s taco night or you just need a quick and tasty dinner, these crispy chicken tacos are sure to hit the spot!
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- oven
- bowl
- blender
📝 Preparation Steps
1
Crispy Baked Chicken Tacos
2
Add olive oil and onions to a pan and sauté until they begin to soften, about ⏱️ 5 minutes. Add in garlic, cumin, chili powder, oregano, and paprika and continue to sauté for ⏱️ 1 minute.
olive oil, plus more for brushing on top of the tacos1 tbspolive oil1 tbspmedium onion, diced1large onion, cut into chunks1garlic, minced4 cloveschili powder1 tsp
3
Add in shredded chicken, adobo sauce, green chilies, lime juice, and cilantro. Stir to coat the chicken in the sauce and seasonings then set aside.
diced green chilies1 canlime, juiced1
4
Preheat oven to 425°F degree. Line a baking sheet with parchment paper, set aside.Warm tortillas in a non-stick pan to make them flexible / easier to stuff.
5
Fill each tortilla with the chicken mixture then lay them on their side on the prepared baking sheet. Brush the tops of the tacos with oil.
6
Bake for ⏱️ 10 minutes. Serve immediately with some of the roasted tomato salsa (optional).They are also great served with sour cream, guacamole, hot sauce and pico de gallo!
7
Roasted Tomato Chili Salsa
8
Remove the stems and seeds from dried ancho peppers. Soak in hot water and set aside (I let them soak while I prep / cook the rest of the salsa). Add tomatoes, onion, poblano, jalapeño, olive oil, salt and pepper to a large bowl.
large tomatoes2medium onion, diced1large onion, cut into chunks1poblano1olive oil, plus more for brushing on top of the tacos1 tbspolive oil1 tbspsalt1 tsp
9
Grill the tomatoes, onions and peppers over medium high heat for ⏱️ 7-10 minutes, turning half way through, to develop some char and blistering.
large tomatoes2medium onion, diced1large onion, cut into chunks1
10
Transfer the grilled vegetables to a blender along with the soaked ancho chilies. Add in 2-4 Tbsp. of the water used to soak peppers to thin it to the right consistency
ancho chilies3
Nutrition Facts
calories
160 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
3 g
sugar Content
3 g
sodium Content
248 mg
protein Content
14 g
cholesterol Content
35 mg
carbohydrate Content
16 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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