Name: Crispy Baked Chicken Tacos
Ingredients: Boneless, Skinless Chicken Breasts: 2 lbs, providing a lean and versatile protein base for the tacos. Cut into small, bite-sized pieces for even cooking and easy taco assembly.; Olive Oil: 2 tablespoons, used for sautéing the chicken and adding a touch of healthy fat to the filling.; Taco Seasoning: 2 tablespoons, a pre-mixed blend of spices that delivers classic taco flavor quickly and conveniently. Look for low-sodium options to control salt content.; Chili Powder: 1 teaspoon, adds warmth and depth of flavor, enhancing the taco seasoning and providing a slightly smoky note.; Garlic Powder: 1 teaspoon, a pantry staple that provides a savory, aromatic base note to the chicken.; Onion Powder: 1 teaspoon, complements the garlic powder and adds a subtle sweetness and savory depth.; Cumin: 1 teaspoon, an earthy and warm spice that is essential to authentic taco flavor, adding a distinct aroma and depth.; Smoked Paprika: 1/2 teaspoon, offers a smoky and slightly sweet flavor that elevates the taco seasoning and adds complexity. Regular paprika can be substituted if smoked is unavailable.; Salt: 1 teaspoon, enhances the flavors of all the spices and seasons the chicken properly. Adjust to taste.; Black Pepper: 1/2 teaspoon, adds a touch of spice and complements the other seasonings, providing a balanced flavor profile.; Water: 1/4 cup, used to help create a slight sauce and keep the chicken moist during cooking, ensuring a juicy filling.; Corn Tortillas: 12-16, the traditional choice for tacos, offering a slightly nutty flavor and crispy texture when baked. Yellow or white corn tortillas work well.; Vegetable Oil or Cooking Spray: For lightly coating the tortillas to encourage crisping in the oven and prevent sticking to the baking sheet.; Shredded Cheese: Monterey Jack, cheddar, or a Mexican blend for a melty, cheesy goodness.; Shredded Lettuce: Iceberg or romaine lettuce for a cool, crisp contrast to the warm chicken and crispy shell.; Diced Tomatoes: Fresh or canned, adding acidity and freshness to balance the richness of the tacos.; Diced Onion: Red or white onion for a sharp, pungent bite that complements the other flavors.; Salsa: Pico de gallo, salsa roja, salsa verde – choose your favorite for added flavor and moisture.; Guacamole or Avocado: Creamy avocado or guacamole adds richness, healthy fats, and a smooth texture.; Sour Cream or Greek Yogurt: Cool and tangy, providing a creamy counterpoint to the spicy chicken and crispy shell.; Cilantro: Fresh cilantro for a bright, herbaceous garnish that adds a final touch of flavor.; Lime Wedges: Squeeze of fresh lime juice to brighten and enhance all the flavors just before serving.; Jalapeños (pickled or fresh): For those who like a spicy kick, add sliced jalapeños for heat.

Ingredients

For the Crispy Chicken Filling:

Boneless, Skinless Chicken Breasts: 2 lbs, providing a lean and versatile protein base for the tacos. Cut into small, bite-sized pieces for even cooking and easy taco assembly.
Olive Oil: 2 tablespoons, used for sautéing the chicken and adding a touch of healthy fat to the filling.
Taco Seasoning: 2 tablespoons, a pre-mixed blend of spices that delivers classic taco flavor quickly and conveniently. Look for low-sodium options to control salt content.
Chili Powder: 1 teaspoon, adds warmth and depth of flavor, enhancing the taco seasoning and providing a slightly smoky note.
Garlic Powder: 1 teaspoon, a pantry staple that provides a savory, aromatic base note to the chicken.
Onion Powder: 1 teaspoon, complements the garlic powder and adds a subtle sweetness and savory depth.
Cumin: 1 teaspoon, an earthy and warm spice that is essential to authentic taco flavor, adding a distinct aroma and depth.
Smoked Paprika: 1/2 teaspoon, offers a smoky and slightly sweet flavor that elevates the taco seasoning and adds complexity. Regular paprika can be substituted if smoked is unavailable.
Salt: 1 teaspoon, enhances the flavors of all the spices and seasons the chicken properly. Adjust to taste.
Black Pepper: 1/2 teaspoon, adds a touch of spice and complements the other seasonings, providing a balanced flavor profile.
Water: 1/4 cup, used to help create a slight sauce and keep the chicken moist during cooking, ensuring a juicy filling.

For the Crispy Baked Taco Shells:

Corn Tortillas: 12-16, the traditional choice for tacos, offering a slightly nutty flavor and crispy texture when baked. Yellow or white corn tortillas work well.
Vegetable Oil or Cooking Spray: For lightly coating the tortillas to encourage crisping in the oven and prevent sticking to the baking sheet.

Optional Toppings (Customize to your liking!):

Shredded Cheese: Monterey Jack, cheddar, or a Mexican blend for a melty, cheesy goodness.
Shredded Lettuce: Iceberg or romaine lettuce for a cool, crisp contrast to the warm chicken and crispy shell.
Diced Tomatoes: Fresh or canned, adding acidity and freshness to balance the richness of the tacos.
Diced Onion: Red or white onion for a sharp, pungent bite that complements the other flavors.
Salsa: Pico de gallo, salsa roja, salsa verde – choose your favorite for added flavor and moisture.
Guacamole or Avocado: Creamy avocado or guacamole adds richness, healthy fats, and a smooth texture.
Sour Cream or Greek Yogurt: Cool and tangy, providing a creamy counterpoint to the spicy chicken and crispy shell.
Cilantro: Fresh cilantro for a bright, herbaceous garnish that adds a final touch of flavor.
Lime Wedges: Squeeze of fresh lime juice to brighten and enhance all the flavors just before serving.
Jalapeños (pickled or fresh): For those who like a spicy kick, add sliced jalapeños for heat.

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Instructions

Prepare the Chicken: Begin by cutting the boneless, skinless chicken breasts into small, bite-sized pieces, about ½ inch to ¾ inch in size. This ensures that the chicken cooks quickly and evenly and fits perfectly into the taco shells. Place the diced chicken in a medium-sized bowl.
Season the Chicken: Drizzle the olive oil over the chicken pieces in the bowl. Then, in a separate small bowl, combine the taco seasoning, chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Mix these spices thoroughly to ensure they are evenly distributed. Pour the spice mixture over the chicken and toss everything together to coat the chicken pieces completely and evenly with the seasoning. Massage the spices into the chicken to ensure maximum flavor penetration.
Cook the Chicken: Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken. Cook the chicken, stirring occasionally, until it is cooked through and no longer pink. This should take approximately 8-10 minutes, depending on the size of your chicken pieces and the heat of your skillet. Avoid overcrowding the pan; if necessary, cook the chicken in batches to ensure proper browning and even cooking. As the chicken cooks, add ¼ cup of water to the skillet. This will help to deglaze the pan, creating a flavorful sauce and keeping the chicken moist and tender as it cooks. Continue to simmer until the liquid slightly reduces and thickens, coating the chicken pieces in a light, flavorful glaze. Once cooked, remove the chicken from the heat and set aside while you prepare the taco shells.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). While the oven is preheating, prepare a large baking sheet. You can line it with parchment paper for easier cleanup, or simply use it as is. Lightly grease the baking sheet with vegetable oil or cooking spray to prevent the tortillas from sticking.
Prepare the Taco Shells: Lightly brush or spray both sides of each corn tortilla with vegetable oil or cooking spray. This step is crucial for achieving crispy taco shells. The oil helps the tortillas to crisp up beautifully in the oven and prevents them from becoming dry or brittle.
Assemble the Tacos: Lay out the oiled tortillas on the prepared baking sheet. Spoon a generous amount of the cooked chicken filling onto one half of each tortilla. Be careful not to overfill the tortillas, as this can make them difficult to fold and bake properly. If using cheese, sprinkle shredded cheese generously over the chicken filling in each tortilla.
Fold and Bake: Carefully fold the tortillas in half to create taco shapes. They should resemble half-moons. If desired, you can secure the tacos in their folded position by gently pressing down on them or by using toothpicks to hold them closed, although this is usually not necessary. Place the assembled tacos on the prepared baking sheet, arranging them in a single layer to ensure even baking and crisping. Bake in the preheated oven for 12-15 minutes, or until the tortillas are golden brown and crispy and the cheese is melted and bubbly (if using cheese). Keep an eye on them towards the end of the baking time to prevent burning, as oven temperatures can vary.
Serve and Enjoy: Once the tacos are beautifully crispy and golden brown, carefully remove them from the oven. Let them cool slightly for a minute or two before serving. This will make them easier to handle and prevent burning your fingers. Serve immediately while they are still warm and crispy. Offer a variety of your favorite toppings, such as shredded lettuce, diced tomatoes, diced onion, salsa, guacamole, sour cream, cilantro, lime wedges, and jalapeños, so everyone can customize their tacos to their liking. Enjoy your delicious and crispy baked chicken tacos!

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 15g
Protein: 40g