April 9, 2024
Best Ever Baked Chicken Tacos
Baked Chicken Tacos w/ Avocado, Jalapeno, Cilanto Crema
These crispy chicken baked tacos are full of flavor. Topped with this homemade avocado crema and cotija cheese, don't expect any leftovers!
Ingredients
Chicken
- 3 chicken thighs boneless
- 1/2 orange juiced
- 1 lime juiced
- 3 cloves garlic minced
- 1/4 cup cilantro chopped
- 1 jalapeño finely chopped
- 1 tsp chili powder
- 1 tsp oregano
- 1/2 tsp cumin ground
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Avocado Crema
- 1 large avocado
- 2 tbsp sour cream
- 1/2 jalapeño
- 1 lime juiced
- 1/2 cup cilantro chopped, leaves and stems are okay
- 1 tsp flaky salt
- 1 tbsp water this helps it blend smoothly
Assembling the Tacos
- 12 small corn tortillas
- 1/2 cup red onion finely diced
- 2 cups grated cheese your choice here! I used mexican blend
For Serving
- 1/3 cup cotija cheese crumbled
- 2 tbsp cilantro chopped
Instructions
- Begin marinating your chicken by placing your 3 chicken thighs in a baking dish, add the juice of 1/2 orange and 1 lime, your minced 3 cloves garlic, 1/4 cup cilantro, 1 jalapeño finely diced, 1 tsp chili powder, 1 tsp oregano, 1/2 tsp cumin , 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper . Let marinate for 30 minutes and up to 8 hours.3 chicken thighs
- While the chicken is marinating, lets make your crema. Into a food processor or blender add 1 large avocado, 2 tbsp sour cream , 1/2 jalapeño, juice of 1 lime, 1/2 cup cilantro and 1 tsp flaky salt , blend/process until smooth. Place in fridge until serving.
- Preheat oven to 400℉
- When the chicken is done marinating, drain the liquid and place chicken into oven for 15-20 minutes, until it is almost done cooking, I usually pull it out with an internal temperature of 150℉ – it will still have another 15 minutes in the oven while the tacos cook.
- Shred your chicken.
- Place 12 small corn tortillas on a foil lined baking sheet and spray both sides with cooking spray. Depending on the size of your baking sheet you likely will need to use 2 or do this in 2 batches.
- Bake tortillas for 2 minutes until they are slightly crispy but still malleable, pull out of the oven.
- Increase oven temperature to 425℉
- Assemble tacos by adding shredded chicken and 2 cups grated cheese and 1/2 cup red onion distributed evenly and fold tacos in half. Sometimes I have to pop them in the oven for 1 minute to get the cheese melty so that they will stick.
- Bake for 10-15 minutes, check at ten minutes to make sure they aren't getting too crispy.
- Serve with 1/3 cup cotija cheese and 2 tbsp cilantro sprinkled on top and the avocado, jalapeño, cilantro crema for dipping ENJOY
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