Description
These Healthy Oven Baked Chicken Tacos are crispy, flavorful, and made with wholesome ingredients. Perfect for Taco Tuesday or any night of the week, they’re gluten-free, dairy-free optional, and packed with protein and spice.
Ingredients
- 2 tablespoons avocado oil (or 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
- 1/2 teaspoon chipotle pepper
- 1/2 cup mild red enchilada sauce
- 12 thin corn tortillas (or tortillas of choice)
- 1 1/2 cups Mexican-blend shredded cheese
Instructions
1. Preheat the oven to 400°F.
2. Add avocado oil to a pan and heat over medium heat.
3. Dice the onion and sauté it with mashed garlic in the pan for 3–4 minutes.
4. Add the ground chicken, breaking it up with a spoon.
5. Once the chicken is nearly cooked through, add paprika, cumin, sea salt, black pepper, and chipotle pepper.
6. Stir in the enchilada sauce and mix until well combined, then remove from heat.
7. Wrap tortillas in a damp towel and microwave for 30 seconds to soften.
8. Add some shredded cheese to one side of each tortilla, followed by a scoop of the chicken mixture and more cheese.
9. Fold the tortilla over and press to close.
10. Line the assembled tacos on a lined baking sheet.
11. Place a second baking sheet on top to keep them flat.
12. Bake for 18 minutes, removing the top tray at the 15-minute mark.
13. Broil for the last 2–3 minutes to get them crispy on top, watching closely to avoid burning.
14. Remove from oven and serve hot. Store leftovers in the fridge for up to five days.
Notes
These tacos are naturally gluten-free and can be made dairy-free by using non-dairy shredded cheese.
Serve with salsa, guacamole, or the suggested high-protein dipping sauce.
To reheat, place in the oven or toaster oven at 350°F for 5–7 minutes.