November 23rd, 2024
Recipes
Crispy Baked Chicken Tacos
Valentina P
- Difficulty
•
- Time 30"
Crispy Chicken Tacos stuffed with salsa verde shredded chicken and melty cheese. Oven baked (not fried) until they get a great crunch in every bite. Fun to eat, tasty, and easy to make. Serve with a simple salad for a great meal.
How To MakeDiet Type: Classic
Shopping List
-
For the Chicken
- 2 large chicken boneless skinless breasts
- 1 (12 ounce) jar salsa verde (we use the one from Trader Joe's)
- 1 tablespoon olive oil For the Tacos
- 10 to 12 taco-sized corn or cassava tortillas
- shredded mozzarella cheese, to taste (dairy or non-dairy)
- avocado oil, to taste Toppings
- cilantro, sour cream (dairy or non-dairy), and hot sauce
Instructions
- Step 1: Slice the chicken breasts in half lengthwise to make 4 thinner cutlets.
- Step 2: Heat the 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chicken cutlets to the pan and sear for 2 minutes per side. Pour the salsa verde all over the chicken and cover with a lid for 10 minutes over medium heat.
- Step 3: Transfer the chicken breasts to a plate and cool. Shred the cooled chicken with a fork and stir the shredded chicken back into the salsa verde in the pan. Set aside. Note: The chicken can be made a few days in advance.
- Step 4: Preheat the oven to 425 degrees Fahrenheit. Warm the tortillas in a microwave (or oven) for a minute, until they are very pliable.
- Step 5: Drizzle some avocado oil on a baking sheet and then coat the warm tortillas, on both sides, in the oil.
- Step 6: Fill half of each tortilla with some of the chicken and a sprinkling of cheese. Fold the tortillas in half and repeat. Note: Try not to overstuff the tortillas, or they will be more likely to break.
- Step 7: Bake the tacos for 8 minutes, then flip and bake for another 8 minutes. They will be ready when they are golden brown and crispy.
- Serve: Top with sour cream, cilantro, and hot sauce. Enjoy immediately for the best crunch.
Recipe Notes
Note 1: Make sure the tortillas (especially cassava tortillas, if using) are warm and very pliable before stuffing to avoiding tearing.
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Crispy Baked Chicken Tacos
PT30M 2 large chicken boneless skinless breasts 1 (12 ounce) jar salsa verde (we use the one from Trader Joe's) 1 tablespoon olive oil 10 to 12 taco-sized corn or cassava tortillas shredded mozzarella cheese, to taste (dairy or non-dairy) avocado oil, to taste cilantro, sour cream (dairy or non-dairy), and hot sauce Gluten Free 5 Servings
Ingredients:
 until they get a great crunch in every bite. Fun to eat, tasty, and easy to make.)
 until they get a great crunch in every bite. Fun to eat, tasty, and easy to make.)
 until they get a great crunch in every bite. Fun to eat, tasty, and easy to make.)