Crispy Baked Chicken Tacos

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

2 1/2 tablespoons canola oil (divided)

1 pound ground chicken

1/2 medium sweet onion (diced)

3 cloves garlic (minced)

1 (4.5-ounce) can chopped green chiles

1 1/2 teaspoons chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 cup chopped fresh cilantro leaves

1 tablespoon freshly squeezed lime juice

Kosher salt and freshly ground black pepper (to taste)

1 1/2 cups shredded Mexican cheese blend (divided)

8 flour or corn tortillas (warmed)

Sour cream

Pico de gallo

Guacamole

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.

Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.

Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.

Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.

Place into oven and bake until toasted and crispy, about 12-15 minutes.

Serve immediately with desired toppings.