Crispy Baked Chicken Tacos - Bravabod
Recipes

Crispy Baked Chicken Tacos

Valentina

  • Difficulty Easy Difficulty
  • Time 30"

Crispy Chicken Tacos stuffed with salsa verde shredded chicken and melty cheese. Oven baked (not fried) until they get a great crunch in every bite. Fun to eat, tasty, and easy to make. Serve with a simple salad for a great meal.

How To MakeDiet Type: Classic

liked this

Freeze For 1 month

Best by 3-4 days


Shopping List
    For the Chicken
  • 2 large chicken boneless skinless breasts
  • 1 (12 ounce) jar salsa verde (we use the one from Trader Joe's)
  • 1 tablespoon olive oil For the Tacos
  • 10 to 12 taco-sized corn or cassava tortillas
  • shredded mozzarella cheese, to taste (dairy or non-dairy)
  • avocado oil, to taste Toppings
  • cilantro, sour cream (dairy or non-dairy), and hot sauce

Instructions
  1. Step 1: Slice the chicken breasts in half lengthwise to make 4 thinner cutlets.
  2. Step 2: Heat the 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chicken cutlets to the pan and sear for 2 minutes per side. Pour the salsa verde all over the chicken and cover with a lid for 10 minutes over medium heat.
  3. Step 3: Transfer the chicken breasts to a plate and cool. Shred the cooled chicken with a fork and stir the shredded chicken back into the salsa verde in the pan. Set aside. Note: The chicken can be made a few days in advance.
  4. Step 4: Preheat the oven to 425 degrees Fahrenheit. Warm the tortillas in a microwave (or oven) for a minute, until they are very pliable.
  5. Step 5: Drizzle some avocado oil on a baking sheet and then coat the warm tortillas, on both sides, in the oil.
  6. Step 6: Fill half of each tortilla with some of the chicken and a sprinkling of cheese. Fold the tortillas in half and repeat. Note: Try not to overstuff the tortillas, or they will be more likely to break.
  7. Step 7: Bake the tacos for 8 minutes, then flip and bake for another 8 minutes. They will be ready when they are golden brown and crispy.
  8. Serve: Top with sour cream, cilantro, and hot sauce. Enjoy immediately for the best crunch.

Recipe Notes

Note 1: Make sure the tortillas (especially cassava tortillas, if using) are warm and very pliable before stuffing to avoiding tearing.

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Crispy Baked Chicken Tacos

PT30M 2 large chicken boneless skinless breasts 1 (12 ounce) jar salsa verde (we use the one from Trader Joe's) 1 tablespoon olive oil 10 to 12 taco-sized corn or cassava tortillas shredded mozzarella cheese, to taste (dairy or non-dairy) avocado oil, to taste cilantro, sour cream (dairy or non-dairy), and hot sauce Gluten Free 5 Servings Ingredients:

5 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min