Chicken Street Tacos
Crispy baked street tacos loaded with seasoned chicken, pico de gallo, cilantro, and crumbled cotija cheese. A quick weeknight dinner that feels like restaurant-style taco night.
Ingredients
- 3 cups shredded or chopped cooked chicken
- 2 teaspoons chicken taco seasoning
- ½ cup onion, diced
- 1 jalapeño pepper, seeded and minced
- Cooking oil spray
- 12 (6-inch) corn tortillas
- 1 cup pico de gallo
- 3 tablespoons cilantro, chopped
- ⅓ cup cotija cheese, crumbled
- ¼ cup avocado crema (optional)
Steps
- Add cooked chicken, seasoning, onions, and jalapeño to a non-stick skillet. Sauté over medium heat until the onion is translucent, about 5 minutes.
- Preheat oven to 425°F. Spray a 9×13-inch baking dish with cooking oil and set aside.
- Wrap corn tortillas in a damp paper towel and microwave for 30 seconds until warm and pliable. Spray both sides of each tortilla with cooking spray.
- Fill each tortilla with ⅓ cup of the chicken mixture, fold in half, and place upright in the baking dish.
- Bake for 10 minutes until the tortillas are crispy and the edges of the chicken are browned.
- Top with pico de gallo, cilantro, and cotija cheese. Serve with avocado crema or sour cream if desired.