Baked Chicken Tacos

4 from 1 vote

Bring the whole family together with these high protein Baked Chicken Tacos. Easy to make and super customizable with your favorite toppings, these flavorful tacos will quickly become a weeknight favorite. Paired with a delicious homemade cottage cheese avocado crema to drizzle on top these are tacos you'll want every Tuesday.

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 222kcal

Author: Danielle Lima

Ingredients

Taco Filling

1 lb. lean ground chicken 96/4
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. smoked paprika
1 Tbsp. chili powder 1/5
1.5 Tbsp. ground cumin
1/4 cup water
1 Tbsp. lime juice
8 corn tortillas
1 ⅓ cup shredded Mexican blend cheese 112g

Avocado Crema

2 ripe avocados 183g
1/2 cup low-fat cottage cheese 110g
4 Tbsp. lime juice
1/4 cup cilantro
1/2 tsp. salt
1/2 tsp. garlic powder
2-3 Tbsp. milk (any) to thin

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Spray a medium skillet with nonstick spray over medium heat. Add the ground chicken and cook breaking into bite size pieces for approximately 5 minutes until no longer pink.
While the meat cooks make the homemade taco seasoning. Add the salt, onion powder, garlic powder, smoked paprika, chili powder, cumin, water and lime juice to a small mixing bowl. Combine.
Lower the heat to a simmer, add the taco seasoning paste and stir to combine. Let simmer for 3-5 minutes.
To make the corn tortillas easier to work with, wrap them in a damp paper towel and microwave for 15-20 seconds. Spray a large baking sheet with nonstick spray or oil spray and lay out a tortilla. Top half the tortilla with 7g Mexican cheese, ¼ cup (58g) taco meat and top with an additional 7g cheese. Fold over and repeat with the remaining tacos. (see note)
Spray the tops of the tortillas with oil spray and bake for 15 minutes. Allow to cool for a few moments to get nice and crispy.
While the tacos cook make the crema. Add the avocado, cottage cheese, lime juice, cilantro, salt and garlic to a high speed blender. Blend for 5 minutes, and add 1 Tbsp. of milk at a time until you reach your desired consistency.
Serve tacos topped with a drizzle of crema or on the side for dipping, red onions, salsa, and cilantro.

Notes

Baking tip: You may need to move the tortillas around to ensure they stay flat, if for any reason they flop open in the oven just push them back over and the cheese will hold them as it melts. Optional, you can lay a second sheet pan on top for half of the bake time and remove the second half to brown the tops.
If in a time crunch, omit the avocado crema and serve with light sour cream or a dollop of greek yogurt.
Serving size: 1 taco + 1 Tbsp. crema
Nutritional information is an estimate and will vary with substitutions.

Nutrition