Baked Chicken Taco Tray
Crispy baked chicken tacos filled with a creamy, spiced chicken and vegetable mixture, topped with melted cheese and served with a zesty cilantro-lime sauce.
Equipment
Ingredients
Chicken
boneless chicken breast (cut into small pieces)
450 g
salt
1 tsp
smoked paprika powder
1 tbsp
garlic powder
1 tsp
black pepper
0.5 tsp
cajun seasoning
1 tsp
fresh garlic (minced)
2 cloves
mixed bell pepper (diced)
150 g
corn (boiled)
80 g
yellow onion (diced)
120 g
jalapeno (chopped, seeded)
30 g
lemon juice
1 tbsp
cream cheese
60 g
water
60 ml
oil
15 ml
Sauce
mayonnaise
120 g
sour cream
120 g
smoked paprika powder
1 tbsp
garlic powder
1 tsp
salt
1 tsp
black pepper
0.5 tsp
cajun seasoning
1 tsp
lime juice
1 tbsp
hot sauce
1 tsp
fresh cilantro (chopped)
2 tbsp
To assemble
shredded mozzarella cheese (shredded)
60 g
shredded cheddar cheese (shredded)
60 g
mini flour tortillas
10 pcs
oil
30 ml
Instructions
Season the chicken
In a bowl, add the chicken pieces, salt, smoked paprika, garlic powder, black pepper, Cajun seasoning, and 1 tbsp oil. Mix well until the chicken is evenly coated.
Cook the chicken
Heat a pan over medium heat with a little oil. Once hot, add the seasoned chicken and cook for 3-4 minutes, stirring occasionally.
Add garlic
Add the minced garlic and cook for 1–2 minutes, until fragrant.
Add vegetables
Add the diced onion, bell peppers, corn, and jalapeño (if using). Stir and cook for 3–4 minutes, until the vegetables soften slightly and chicken is cooked through.
Create creamy sauce
Lower the heat and add the cream cheese, lemon juice, and water. Stir until the cream cheese melts and forms a creamy sauce that coats the chicken and veggies. If the mixture seems too thin, simmer for 1–2 minutes until thickened. Taste and adjust salt if needed. Remove from heat.
Preheat oven
Preheat the oven to 400°F (200°C).
Prepare tortillas
Lightly brush one side of each tortilla with oil. Flip the tortillas over and spoon the chicken filling onto the un-oiled side.
Add cheese and assemble
Sprinkle with cheese, then fold or gently press the tortillas closed. Arrange them on a baking sheet.
Bake tacos
Bake for 10–15 minutes, or until the tortillas are crispy and the cheese is melted.
Storage
Best enjoyed fresh. Reheat in oven to restore crispiness. Sauce can be stored separately in the refrigerator for up to 3 days.
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