I’ve been trying to eat more protein lately.
Let me start by saying that yes, protein is way too overhyped right now and most people don’t need nearly as much as they think they do.
That said, I’ve noticed that I feel a lot more full after meals when I incorporate a decent amount of protein into the meal.
Crazy, right? It’s almost like practicing what you preach works or something 🙂
For me, even though I know that protein and fiber at meals is the key to fullness, the barrier is actually making a source of protein. I’m totally one of those people who gets the ick from making meat or eggs one time too often.
So enter these Easy Chicken Tacos. IMO, ground chicken is a simple way to avoid that ick factor. Plus, everything baking in the oven = less for you to actually do.
And these are full of flavor.
The chicken is mixed with sautéed onion and fresh salsa. It’s then topped with Mexican blend cheese before baking in the oven.
Does this recipe sound ridiculously easy? That’s because it is 🙂
It’s a protein- and nutrient-filled meal that couldn’t be easier to make.
Pair the tacos with some mashed avocado for dipping and some crunchy lettuce, and you’ve got an easy, filling, and delicious meal (that absolutely will not give you the ick) in no time.
Prep the ingredients
Preheat the oven to 425 F. Grease 2 baking sheets (or 1 extra large baking sheet).
Sauté onion
Add the olive oil to a large skillet over medium high heat. Sauté for 5 minutes, stirring occasionally, until soft and fragrant. Add the minced garlic.
Cook the chicken
Add ground chicken. Using a wooden spoon, break apart the chicken into small pieces. Cook for about 5-8 minutes, stirring occasionally, until the chicken is almost cooked through.
Add the salsa
Add the taco seasoning and salt and mix to combine. Add the salsa and mix again, until fully mixed with the chicken. Cook for another few minutes, then remove from the heat and set aside.
Prep tortillas
Place the tortillas on the prepared baking sheet. Add a heaping spoonful of the chicken mixture to the bottom half of each tortilla. Top each one with about 1 tablespoon of the shredded cheese.
Fold tortillas
Fold each tortilla over and drizzle with a little olive oil. Note: I find it helpful to place another baking sheet on top of the tacos so that the tortillas stay folded over. You can keep the top baking sheet on in the oven, and remove it for the last few minutes of cooking.
Bake and broil
Bake in the preheated oven for 10 minutes. Broil for an additional 2 minutes, until the tacos are slightly browned on top.
Garnish
Add fresh herbs on top.
Dip and serve
Pair with mashed avocado or sauce of choice to dip and serve.
Notes
- Chicken: I used ground chicken in this recipe. You can also swap for ground beef if you’d like. Follow the same instructions to make sure it’s cooked through.
- Taco seasoning: Use pre-made taco seasoning or make your own with 1/2 teaspoon each of: oregano, smoked paprika, garlic powder, onion powder, cumin, and chili powder.
- Cooking tips: If your tacos don’t stay folded over, try placing another baking sheet on top to hold them down. You can keep the baking sheet on top in the oven while baking and remove it for the last few minutes of cooking.
- Variations: Make it spicy by using a salsa with a little heat or by adding a few drops of hot sauce. You can also add more veg to the mix by chopping them up small (like bell pepper or mushrooms) and adding them to cook with the chicken.
- Storage: Store tacos in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. To reheat, broil in the oven for a few minutes until crisp. You can also reheat in the air-fryer.
Ingredients
- 1 tablespoon olive oil + extra to drizzle
- 1/2 small yellow onion diced
- 2 cloves garlic minced
- 1 lb ground chicken
- 1 tablespoon taco seasoning*
- 1 cup fresh salsa
- 12 street flour taco tortillas
- 3/4 cup shredded Mexican cheese blend
- Salt
- To dip: mashed avocado or sauce of choice
Instructions
- Preheat the oven to 425 F. Grease 2 baking sheets (or 1 extra large baking sheet).
- Add the olive oil to a large skillet over medium high heat. Sauté for 5 minutes, stirring occasionally, until soft and fragrant.
- Add the minced garlic and ground chicken. Using a wooden spoon, break apart the chicken into small pieces. Cook for about 5-8 minutes, stirring occasionally, until the chicken is almost cooked through.
- Add the taco seasoning and salt and mix to combine. Add the salsa and mix again, until fully mixed with the chicken. Cook for another few minutes, then remove from the heat and set aside.
- Place the tortillas on the prepared baking sheet.
- Add a heaping spoonful of the chicken mixture to the bottom half of each tortilla. Top each one with about 1 tablespoon of the shredded cheese.
- Fold each tortilla over and drizzle with a little olive oil. Note: I find it helpful to place another baking sheet on top of the tacos so that the tortillas stay folded over. You can keep the top baking sheet on in the oven, and remove it for the last few minutes of cooking.
- Bake in the preheated oven for 10 minutes. Broil for an additional 2 minutes, until the tacos are slightly browned on top.
- Pair with mashed avocado or sauce of choice to dip and serve.
