I made these Crispy Chicken Tacos last week as an easy weeknight dinner and the kids DEVOURED them.
Seriously, so good!! 😛
The simplest, freshest marinade for the chicken really made these next-level delish, and the spice blend was perfect too. Not too much spice for the kids, but just enough to make their spice-loving’ Mama happy.
The chicken is roasted, shredded and stuffed into the tortillas with a heap of cheddar cheese and some red onion. Next, baked to crispy perfection and topped with a cilantro, tomato, red onion mixture. Serve with guac’ OR sour cream (or ketchup- if your kids are like mine haha!)
I hope these make it to your table VERY soon, I promise you’ll love them. Enjoy! : )
Crispy Cheesy Chicken Tacos
Course: MainCuisine: MexicanDifficulty: Easy6
servings1
hour10
minutes30
minutes300
kcalIngredients
4 boneless chicken breast, trimmed
2 oranges, juiced
2 limes, juiced
4 garlic cloves, minced
2 tbsp olive oil
2 tsp chili powder
1 tsp oregano
2 tsp cumin
1 tsp paprika
6 large tortillas
1 red onion, diced
4 cups cheddar cheese, shredded
1/2 cup halved grape tomatoes
Large handful cilantro, chopped
Guacamole, for serving (avocado mashed with dash of s&p and lime juice)
Directions
- Place chicken breast in large bowl and add orange juice, lime juice, olive oil, and all spices, as well as a sprinkle of salt and pepper. Stir, cover and let marinate in fridge for about an hour.
- Preheat oven to 400 degrees. Cover large sheet pan with parchment paper and transfer chicken to pan, disposing of excess marinade. Bake approximately 17 minutes, until chicken is cooked through. Once chicken in cooked, use two forks to shred it. Set aside.
- Place tortillas flat in sheet pan and bake for about 2 minutes, just until warm and easy to fold. Then, fill the tortillas with the chicken, then add cheese and a sprinkle of the diced red onion and fold over, pressing each tortilla down gently so it doesn’t open while baking. Return to oven for 15 minutes or until cheese is melted and tacos are crispy.
- In small bowl combine remaining diced onion with tomatoes and chopped cilantro, mix.
- Serve tacos warm topped with chopped tomato, onion, cilantro mixture and guacamole to dip. Enjoy!