Chicken Street Tacos
Oven-crisped street tacos filled with seasoned chicken, pico de gallo, cilantro, and crumbled cotija. Fast enough for a weeknight, with restaurant-style taco-night energy.
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
- Combine cooked chicken, seasoning, onions, and jalapeño in a non-stick skillet. Cook over medium heat until the onion turns translucent, about 5 minutes.
- Heat the oven to 425°F. Mist a 9×13-inch baking dish with cooking oil and set aside.
- Wrap the corn tortillas in a damp paper towel and microwave 30 seconds until warm and flexible. Spray both sides of each tortilla with cooking spray.
- Spoon ⅓ cup of the chicken mixture into each tortilla, fold in half, and stand upright in the baking dish.
- Bake 10 minutes until the tortillas are crisp and the chicken edges are browned.
- Top with pico de gallo, cilantro, and cotija. Serve with avocado crema or sour cream if desired.