Crispy Oven-Baked Chicken Tacos
These crispy baked chicken tacos are packed with a flavorful mixture of spices, black beans, shredded chicken, and melted cheese. They're a perfect meal for a crowd and the leftovers are delicious reheated the next day.
Servings: 8
Calories: 278kcal
Ingredients
- 4 cups shredded chicken (see blog post for our preferred methods)
- ½ cup black beans, drained and rinsed
- 1- 1 ½ cups chipotle salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 cup shredded Mexican cheese (can add more depending on preference, or omit/swap for dairy-free cheese if needed)
- 16 corn tortillas (you can use flour tortillas if you prefer)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Spray it lightly with olive or avocado oil spray.
- In a large bowl, add the shredded chicken, black beans, salsa, and spices and mix well.
- Wrap the tortillas in a damp paper towel and microwave them for 30 second intervals until they are hot and pliable.
- Add ¼-1/3 cup of the chicken filling to one half of the corn tortilla and about 1 tbsp of shredded cheese on top of the chicken. Fold each tortilla in half so it is a taco shape. Lightly spray the top of the tortillas with olive or avocado oil spray. Sprinkle lightly with sea salt. Depending on the size of your baking sheet, you may have to bake two separate batches. If this is the case, wait to warm up all the tortillas until you are ready to make the tacos and put them in the oven.
- Bake for 13-15 min. Check them halfway and if they are popping open you can gently press down with a spatula. If the tacos are not quite as crispy as you would like them to be after 15 minutes, turn on the broil feature of the oven and broil for 1-2 minutes. Remove them from the oven when they are golden brown and crispy.
Notes
- If your corn tortillas cool down at any point, warm them up again in a damp towel in the microwave.
- Don't overstuff the corn tortillas or else they will pop open in the oven.
- Make it dairy-free: simply omit the cheese or use a dairy-free cheese instead.
Nutrition
Serving: 2tacos | Calories: 278kcal | Carbohydrates: 32.7g | Protein: 24.8g | Fat: 7.2g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.6g | Cholesterol: 73.3mg | Sodium: 105.3mg | Potassium: 348mg | Fiber: 7.3g | Sugar: 5.1g
