Street Size Crispy Baked Shredded Chicken Tacos
The best part about Taco Night are crunchy tacos! These Crispy Baked Shredded Chicken Tacos are perfect for the whole family! All you need is shredded chicken breasts and a few simple ingredients.
Equipment
- small skillet
- sheet pan
- medium size pot
- tongs
Ingredients
For the Shredded Chicken
- 2 large chicken breast about 1 pound
- 30 ounces chicken broth (2) 14.5 ounce cans
- 14.5 ounces water reserve 1/3 cup of liquid
- 2 tablespoons olive oil extra virgin
- 1/2 large white onion sliced
- 1 large green bell pepper sliced
- 1/4 cup fresh cilantro chopped
- 1 pack taco seasoning I use Flavor God but can be substituted with your favorite taco seasoning
- 1/2 teaspoon granulated garlic
- kosher salt as needed
For assembling the tacos
- 1 3/4 cup lite Mexican Cheese divided
- 24 street size corn tortillas mini taquito size
- 8 tablespoons vegetable oil (or avocado oil spray) or more if needed (see note for using avocado oil spray)
Optional Garnishes
- green onions sliced
- sour cream
- salsa
- guacamole
Instructions
- Preheat the oven at 400 degrees.
- 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.
- Let 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. You can then shred the chicken with either two forks or your hands but preserve 1/3 cup of the broth.
- 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.
- 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.
- Remove from the heat and set aside.
- 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.
- 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.
- Place the tacos in the oven for 10 minutes.
- 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.
- Enjoy!
Notes
Please Note:
You can make your own shredded chicken or use rotisserie. If making your own, prep the chicken a day ahead to speed up the cooking process.
You will want to use Street Taco size or Mini Taquito size corn tortillas.
Healthy Tip: To make these Crispy Shredded Chicken Tacos without using vegetable oil, you can use avocado oil spray or extra virgin olive oil spray. First you wrap the tortillas in a paper towel. To get them pliable, place them in microwave for about 45 seconds. Spray your baking sheet with avocado oil. Dip or spray the tortilla directly with avocado oil spray. Fill the tacos as usual. The tacos may need to bake for a few minutes longer to get the crispiness.
Nutrition
Calories: 135kcalCarbohydrates: 9gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 347mgPotassium: 168mgFiber: 2gSugar: 2gVitamin A: 314IUVitamin C: 8mgCalcium: 120mgIron: 1mg
Tried this recipe?Let us know how it was!