Description
Crispy oven-baked tacos filled with creamy salsa chicken and melted cheddar, served with fresh pico, cotija cheese, and lime.
Ingredients
1 1/2 cups cooked shredded chicken
2 tablespoons sour cream, plus more for serving
3 tablespoons salsa
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
12 small corn tortillas (4-inch), warmed
1 cup shredded sharp cheddar cheese
Pickled onions, for topping
Crumbled cotija cheese, for topping
Chopped fresh cilantro, for serving
Lime wedges, for serving
Olive oil or cooking spray
Quick Pico:
1 pint cherry tomatoes, quartered
1/2 sweet onion, diced
1/4 cup chopped fresh cilantro
Juice of 1/2 lime
Salt, to taste
Black pepper, to taste
Instructions
1. Preheat the oven to 425°F and lightly coat a baking sheet with olive oil or cooking spray.
2. Mix shredded chicken, sour cream, salsa, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl.
3. Warm tortillas until flexible.
4. Add 2 to 3 tablespoons of chicken mixture to each tortilla and sprinkle with cheddar.
5. Fold tortillas and place on baking sheet.
6. Lightly brush or spray tortillas with olive oil.
7. Bake 12 to 15 minutes until crisp and golden.
8. Mix tomatoes, onion, cilantro, lime juice, salt, and pepper to make pico.
9. Serve tacos with pico, pickled onions, cotija, sour cream, cilantro, and lime.
Notes
Warming the tortillas first prevents cracking.
Use rotisserie chicken for a faster preparation.
Serve immediately to keep the tacos crisp.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Easy Dinner Ideas
- Method: Baked
- Cuisine: American