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Are you ready for a mouth-watering crunchy treat? Whether it’s Taco Tuesday, Cinco de Mayo or NFL Sunday, my Street Size Crispy Baked Shredded Chicken Tacos are definitely a crowd pleaser!
These easy crispy chicken tacos are great for game day as an appetizer or a quick weeknight meal. They are baked in the oven - no frying!
1. Preheat the oven at 400 degrees. 2. Place the chicken breast in a large pot and add the chicken broth. Using 1 of the empty chicken broth cans, fill it with water and add it to the pot. Bring it to a boil and then turn the heat down to low. 3. You can then shred the chicken with either two forks or your hands but preserve 1/3 cup of the brothLet the chicken cook until done, about 30-35 min. Chicken will be done when it reaches the internal temperature of 165 degrees. When the chicken is done, set aside and keep it in the broth. Let it cool for about 10 minutes. *Tip: You can place the pot in the fridge for a few minutes to get it to cool faster.
4. Preheat a large skillet and add the olive oil. When the pan is ready, add the onions and bell peppers. Season with a touch of salt and garlic powder. Let it cook for 6-7 minutes on low heat. 5. Add the chicken to the pan along with the taco seasoning of our choice. Gently combine and let it simmer for 2 minutes. Then stir in the 1/2 cup of the cheese and the cilantro. 6. Remove from the heat and set aside.
7.In a small skillet, heat the vegetable oil. Have a baking sheet lined with parchment paper ready on the side. Add the tortilla to the fry pan, for about 10 seconds each side or until pliable. Place the tortillas on the prepared baking sheet. *Tip: You can fit 12 tacos on the baking sheet. 8. Then divide the mixture evenly by carefully placing it on one side of taco and topping it with a touch of additional cheese. Then gently fold the taco over.
9. Place the tacos in the oven for 10 minutes. 10. Remove from the oven and let it cool for 5-10 minutes then serve. – For optional garnishes, you can add green onions on top, or serve with sour cream, salsa and guacamole on the side.
Tips: Another method is you can use already cooked leftover chicken. You can shred it and then continue with the remaining steps of cooking it in the olive oil, veggies and adding the taco seasoning. Since you won’t have broth, you can add a little water to get the moisture back in.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!