Description
Mouthwatering chicken tacos bring Mexican street flavor right to your kitchen table. Crispy tortillas stuffed with seasoned chicken, melted cheese, and fresh toppings promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Primary Protein and Seasoning Ingredients:
- 2 cups (473 ml) cooked, shredded chicken
- 1 tablespoon (15 ml) taco seasoning
- ½ teaspoon (2.5 ml) garlic powder
- ½ teaspoon (2.5 ml) cumin
Filling and Cheese Ingredients:
- ½ cup (118 ml) salsa
- ½ cup (118 ml) black beans or corn
- 1 cup (237 ml) shredded Mexican cheese blend
- 10 hard taco shells
Topping and Garnish Ingredients:
- 1 cup (237 ml) shredded lettuce
- ½ cup (118 ml) diced tomatoes
- ½ cup (118 ml) sour cream
- ¼ cup (59 ml) chopped fresh cilantro
- 1 jalapeno, sliced
Instructions
- Warm the oven to a toasty 400°F (200°C), ensuring an ideal cooking environment for your taco creation.
- In a generous mixing vessel, combine tender shredded chicken with zesty salsa, aromatic taco seasoning, pungent garlic powder, earthy cumin, and optional protein-rich black beans, blending the ingredients into a harmonious filling.
- Arrange taco shells strategically on a rimmed baking sheet, positioning them upright and ready to receive the savory mixture.
- Carefully spoon the chicken medley into each waiting taco shell, distributing the blend evenly to maximize flavor in every bite.
- Crown the filled shells with a generous sprinkle of shredded cheese, allowing it to cascade over the edges for a melty, appetizing finish.
- Transfer the prepared tray to the preheated oven, allowing the tacos to transform and crisp for approximately 10-15 minutes until the cheese melts completely and the shells turn golden brown.
- Once emerging from the oven, adorn the baked tacos with fresh garnishes like crisp chopped cilantro, tangy diced onions, and vibrant diced tomatoes.
- Serve immediately while piping hot, accompanied by additional salsa, creamy sour cream, or zesty guacamole for a personalized touch.
Notes
- Choose boneless, skinless chicken breasts or thighs for maximum tenderness and easy shredding.
- Slow cook or instant pot chicken works perfectly if you want to prep ahead of time for faster assembly.
- Season generously with homemade taco seasoning for deeper, more authentic flavor compared to store-bought packets.
- Line baking sheet with parchment paper to prevent sticking and make cleanup super easy.
- Drain black beans well to avoid excess moisture making taco shells soggy.
- Use soft corn tortillas for gluten-free option or crispy hard shells for traditional crunch.
- Add extra protein by mixing in quinoa or additional beans for vegetarian-friendly variation.
- Shred chicken using two forks while still warm for easier and more consistent texture.
- Warm taco shells briefly before filling to enhance their texture and prevent cracking.
- Top with fresh ingredients like diced tomatoes, cilantro, or avocado just before serving to maintain maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 480
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg