Crispy Cheesy Chicken Tacos

45 mins
Serves 15
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Directions

  1. 1Slice the chicken breast and thighs into small cubes for easier taco filling.
  2. 2Slice the chicken breast and thighs into small cubes for easier taco filling.
  3. 3Slice the chicken breast and thighs into small cubes for easier taco filling.
  4. 4Season with taco seasoning and olive oil, mix well, then set aside.
  5. 5Season with taco seasoning and olive oil, mix well, then set aside.
  6. 6Season with taco seasoning and olive oil, mix well, then set aside.
  7. 7In a bowl, combine chopped onion, tomato (deseeded), green pepper, coriander, salt, pepper, and lime juice. Mix and store.
  8. 8In a bowl, combine chopped onion, tomato (deseeded), green pepper, coriander, salt, pepper, and lime juice. Mix and store.
  9. 9In a bowl, combine chopped onion, tomato (deseeded), green pepper, coriander, salt, pepper, and lime juice. Mix and store.
  10. 10In another bowl, mix yogurt, light mayo, sauce, salt, garlic powder, paprika, and a splash of milk until smooth.
  11. 11In another bowl, mix yogurt, light mayo, sauce, salt, garlic powder, paprika, and a splash of milk until smooth.
  12. 12In another bowl, mix yogurt, light mayo, sauce, salt, garlic powder, paprika, and a splash of milk until smooth.
  13. 13Line a large sheet pan with parchment paper and lightly spray with cooking spray.
  14. 14Line a large sheet pan with parchment paper and lightly spray with cooking spray.
  15. 15Line a large sheet pan with parchment paper and lightly spray with cooking spray.
  16. 16Spread the chicken evenly and bake at 200C / 400F for 20-25 minutes until golden and juicy.
  17. 17Spread the chicken evenly and bake at 200C / 400F for 20-25 minutes until golden and juicy.
  18. 18Spread the chicken evenly and bake at 200C / 400F for 20-25 minutes until golden and juicy.
  19. 19Remove the chicken, leaving the juices in the tray.
  20. 20Remove the chicken, leaving the juices in the tray.
  21. 21Remove the chicken, leaving the juices in the tray.
  22. 22Stir paprika into the juices, dip the tortillas until coated, then fill with chicken and mozzarella.
  23. 23Stir paprika into the juices, dip the tortillas until coated, then fill with chicken and mozzarella.
  24. 24Stir paprika into the juices, dip the tortillas until coated, then fill with chicken and mozzarella.
  25. 25Fold tightly and bake at 180C / 370F for 15-20 minutes, flipping halfway until crispy.
  26. 26Fold tightly and bake at 180C / 370F for 15-20 minutes, flipping halfway until crispy.
  27. 27Fold tightly and bake at 180C / 370F for 15-20 minutes, flipping halfway until crispy.
  28. 28Serve with spicy taco sauce, pico and wedge of lime.
  29. 29Serve with spicy taco sauce, pico and wedge of lime.
  30. 30Serve with spicy taco sauce, pico and wedge of lime.

Ingredients

  • 700 g Boneless Chicken Thighs, cut into small cubes
  • 700 g Boneless Chicken Thighs, cut into small cubes
  • 700 g Boneless Chicken Thighs, cut into small cubes
  • 700 g Chicken Breast, cut into small cubes
  • 700 g Chicken Breast, cut into small cubes
  • 700 g Chicken Breast, cut into small cubes
  • 3 Tsp Salt
  • 3 Tsp Salt
  • 3 Tsp Salt
  • 4 Tsp Smoked Paprika
  • 4 Tsp Smoked Paprika
  • 4 Tsp Smoked Paprika
  • 4 Tsp Garlic Powder
  • 4 Tsp Garlic Powder
  • 4 Tsp Garlic Powder
  • 4 Tsp Onion Powder
  • 4 Tsp Onion Powder
  • 4 Tsp Onion Powder
  • 4 Tsp Oregano
  • 4 Tsp Oregano
  • 4 Tsp Oregano
  • 3 Tsp Parsley
  • 3 Tsp Parsley
  • 3 Tsp Parsley
  • 3 Tsp Cumin
  • 3 Tsp Cumin
  • 3 Tsp Cumin
  • 8 Tsp Olive Oil
  • 8 Tsp Olive Oil
  • 8 Tsp Olive Oil
  • 15 Low Carb Mini Wraps (Brand: Mission)
  • 15 Low Carb Mini Wraps (Brand: Mission)
  • 15 Low Carb Mini Wraps (Brand: Mission)
  • 400 g Fresh Tomatoes, de seeded chopped
  • 400 g Fresh Tomatoes, de seeded chopped
  • 400 g Fresh Tomatoes, de seeded chopped
  • 150 g Red Onion, chopped
  • 150 g Red Onion, chopped
  • 150 g Red Onion, chopped
  • 150 g White Onion, chopped
  • 150 g White Onion, chopped
  • 150 g White Onion, chopped
  • 300 g Green Bell Peppers, chopped
  • 300 g Green Bell Peppers, chopped
  • 300 g Green Bell Peppers, chopped
  • 2 Tbsp Fresh Coriander, finely chopped
  • 2 Tbsp Fresh Coriander, finely chopped
  • 2 Tbsp Fresh Coriander, finely chopped
  • 1 Lime Lime Juice
  • 1 Lime Lime Juice
  • 1 Lime Lime Juice
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Pepper
  • 1 Tsp Pepper
  • 200 g Yogurt
  • 200 g Yogurt
  • 200 g Yogurt
  • 100 g Light Mayo
  • 100 g Light Mayo
  • 100 g Light Mayo
  • 100 g Chilli Lime Hot Sauce (Brand: Cholula)
  • 100 g Chilli Lime Hot Sauce (Brand: Cholula)
  • 100 g Chilli Lime Hot Sauce (Brand: Cholula)
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • Pinch Salt
  • Pinch Salt
  • Pinch Salt
  • for desired consistency Milk
  • for desired consistency Milk
  • for desired consistency Milk
  • Mozzarella
  • Mozzarella
  • Mozzarella
  • Avocado cooking spray
  • Avocado cooking spray
  • Avocado cooking spray

Equipment

Sheet panParchment paper

Tips

  • Store tacos in the fridge and reheat in the oven or air fryer for 6-7 minutes to crisp.
  • Freeze if needed and reheat for 10-12 minutes, or store the chicken separately and assemble fresh.