Description
Satisfy your cravings with these baked chicken tacos featuring 30+ grams of protein per serving. A healthier twist with crispy edges, colorful toppings, and a lean, oven-baked approach ready in under 30 minutes.
Ingredients
1 lb (450g) chicken breast (cooked and shredded or ground chicken)
1–2 tbsp taco seasoning
½ cup salsa
1 tbsp olive oil (optional)
8–10 small tortillas (corn or flour)
1–1½ cups shredded cheese (cheddar or Mexican blend)
Shredded lettuce
Diced tomatoes
Avocado or guacamole
Greek yogurt (as sour cream substitute)
Fresh cilantro
Lime wedges
Instructions
Cook chicken breast until done (boil, bake, or pan-sear); shred with tongs or a mixer. For ground chicken, brown in a skillet.
Combine shuffled chicken with taco seasoning and salsa in a bowl. Mix until evenly coated.
Warm tortillas slightly, then spoon 1/2 cup chicken mixture into each. Top with 2–3 tbsp cheese.
Arrange tacos on a baking sheet, spaced apart. Bake at 375–400°F (190–200°C) for 10–15 minutes until edges are golden and cheese is bubbly. Garnish with toppings and lime.
Notes
Use low-sodium taco seasoning and salsa to reduce sodium. Substitute Greek yogurt for sour cream as shown. Tortillas: corn is lower in fat; flour is more pliable. For extra crispiness, bake on a preheated sheet pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mexican