Crispy Baked Chicken Tacos

• total time: 3 hours 47 minutes

Ingredients

For the Chicken Marinade:

1 lb chicken, cut into small cubes

1 tbsp ginger garlic paste

2 tbsp olive oil

1 tsp garlic powder

1 tsp red chili powder

1 tsp onion powder

1 tsp paprika

1 tsp black pepper

1 tsp coriander powder

1 tsp salt

For the Taco Filling:

1 white onion, chopped

½ cup bell pepper mix (red, yellow, green), chopped

½ cup grated mozzarella and cheddar cheese mix

3 tbsp cream cheese

For taco sauce:

1/2 cup mayo

1/2 cup sour cream

Handful or chopped cilantro or parsley

2 tbsp chilli sauce

1/2 lemon juice

2 garlic cloves

Salt and pepper to taste

Grind to make a paste

For the Tacos:

10-12 small flour tortillas

Oil for brushing

Additional cheddar and mozzarella cheese for topping

Directions

Marinate the Chicken: In a bowl, combine the cubed chicken with ginger garlic paste, oil and seasonings.

Ensure the chicken is well coated with the marinade. Let it marinate for at least 30 minutes, or up to few hours for better flavor.

Heat 1 tbsp of oil in a pan over medium heat. Add the marinated chicken and sauté until cooked through. Add the chopped white onion and bell pepper mix, and continue to sauté until the vegetables are tender. Stir in the mozzarella and cheddar cheese mix, and cream cheese. Mix well until everything is melted and combined.

Preheat Oven: Preheat your oven to 200°C (392°F).

Assemble Tacos: Brush one side of each tortilla with oil. Add the chicken filling to the unoiled side of each tortilla. Top with additional cheddar and mozzarella cheese.

Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.

Serve your baked chicken tacos with the prepared sauce.