Crispy Baked Chicken Tacos with Green Avocado Dip
Crispy, cheesy baked chicken tacos made on a sheet pan with ground chicken and cheddar, served with a creamy green avocado dip. Each serving of 4 tacos has 27 grams of protein, so it's a family taco night that keeps everyone full.
Ingredients
Crispy Chicken Tacos
- 24 street corn tortillas
- 16 oz ground chicken
- 2 tbsp taco seasoning
- 8 oz shredded cheddar cheese
- spray oil, for baking
Green Avocado Dip
- 1 avocado
- 1/3 cup cottage cheese
- 1 bunch cilantro
- 1 jalapeño
- 2 tbsp salsa verde
- lime juice, to taste
- 1 pinch sea salt
- 1/4 to 1/3 cup water
Instructions
- Cook the chicken. Cook the ground chicken in a skillet over medium heat for about 6 to 8 minutes, breaking it into small pieces, until fully cooked. Stir in the taco seasoning.
- Preheat the oven. Preheat the oven to 425 degrees F. Line 3 baking sheets with parchment paper and spray with oil.
- Lay out the tortillas. Lay 8 tortillas on each baking sheet (24 total).
- Layer the filling. Layer 1 to 2 tablespoons cheese, 1 tablespoon chicken, and 1 more tablespoon cheese onto one half of each tortilla.
- Bake briefly. Bake 5 minutes to soften the tortillas and start melting the cheese.
- Fold the tacos. Fold each tortilla in half over the filling and press down gently. Spritz with oil, if using.
- Finish baking. Bake 5 more minutes, flip, then bake 2 to 4 more minutes until golden brown and crispy.
- Make the avocado dip. Blend the avocado, cottage cheese, cilantro, jalapeño, salsa verde, lime juice and sea salt in a blender with 1/4 to 1/3 cup water until smooth.
- Serve. Serve tacos warm with the avocado dip.
Video
Notes
Fold after the first bake: Corn tortillas crack when folded cold. The short first bake softens them so they fold easily.
Don't overfill: Street-size tortillas only need a little filling. Overfilled tacos tend to fall apart.
Doneness: Ovens vary, so check during the final bake. Pull them when they're golden brown and crispy.
Dip thickness: Start with 1/4 cup water. Add more a splash at a time until it's how you like it.
Make it milder: Remove the jalapeño seeds, or leave the jalapeño out of the dip.
Storage: Keep leftover tacos in an airtight container in the fridge for up to 4 to 5 days. The dip is best within 1 to 2 days.
Reheating: Warm tacos in the oven or air fryer until crispy again. A wire rack keeps the bottoms crunchy.
Make ahead: Cook the chicken filling ahead and refrigerate it. Assemble and bake the tacos fresh for the best texture.
Nutrition
Serving: 4 tacos, Calories: 430kcal, Carbohydrates: 26g, Protein: 27g, Fat: 25g, Fiber: 5g, Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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