If "Taco Tuesday" is a staple in your household, then you will love this delicious, crispy taco recipe that is bursting with flavor... and is made with healthy ingredients. My Healthy Oven Baked Chicken Tacos are crispy, crunchy, and loaded with tender chicken and shredded cheese for a recipe that is reminiscent of your fast food favorites. Plus, this recipe is best served with my easy homemade dipping sauce that is loaded with protein and makes these tacos even more irresistible.
Ingredients
- 2 Tablespoons Avocado Oil or substitute oil of choice
- 1 Onion diced
- 3 Cloves Garlic mashed
- 1 Pound Ground Chicken
- 2 Teaspoons Paprika
- 2 Teaspoons Cumin
- 1 Teaspoon Sea Salt
- 1 Teaspoon Black Pepper
- ½ Teaspoon Chipotle Pepper
- ½ Cup Mild Red Enchilada Sauce
- 12 Thin Corn Tortillas or tortillas of choice
- 1 ½ Cups Mexican-Blend Shredded Cheese
Instructions
To Prepare the Taco Filling:
- To prepare the taco filling, start by preheating your oven to 400 F.
- Next, add your avocado oil to a pan and heat the pan over medium heat.
- Dice your onion, then add it to the pan once the oil is hot, alongside the garlic, and sauté for 3-4 minutes.
- Then, add in the chicken, using a spoon to break it into small pieces.
- Once the chicken is almost cooked through, add in the spices and stir until they're fully incorporated into the chicken, and the chicken cooks all the way through.
- Finally, pour in the enchilada sauce and mix until everything is fully combined. Once everything is coated in the sauce, remove the pan from the heat and begin to assemble the taco shells.
To Prepare the Taco Shells:
- To prepare the taco shells, we want to start by making the tortillas nice and pliable. Start by wrapping the tortillas in a damp towel and place them in the microwave for 30 seconds, or until they've softened.
- Once the tortillas are soft, add some cheese to one side of them, followed by a scoop of the meat mixture and more cheese.
- Gently fold the tortilla to the other side and press to close.
- Repeat the process, then line up the tacos on a lined baking sheet.
- Once done, take a second baking sheet and place it on top of the first baking sheet with the tacos.
- Place the tray in the oven for 18 minutes, removing the top tray around the 15 minute mark and turn on the broiler for the last 2-3 minutes, so the tacos get crispy on top. Be sure to watch the tacos carefully, so they don't burn.
- Once your tacos are done, remove them from the oven and serve! Store any leftovers in the fridge, for up to five days, and reheat as desired.
Calories: 139kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 584mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
Did you make this recipe?
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in your posts and I’ll re-share!
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