Oven Baked Chicken Tacos
Easy oven baked chicken tacos with crispy shells, cheesy chicken, and veggies. A healthy, high-protein recipe perfect for meal prep and weeknight dinners.
Servings: 4 servings
Calories: 408kcal
Ingredients
- 300 g Cooked chicken shredded
- 8 Mini flour tortillas
- 120 g Light mature cheddar grated
- 200 g Chopped tomatoes canned
- 3 tablespoon Fajita seasoning
Instructions
- Preheat your oven to 190°C/170°C(Fan)/375°F/Gas 5.
- Put 300 g Cooked chicken, 200 g Chopped tomatoes and 3 tablespoon Fajita seasoning into a mixing bowl.
- Mix well ensuring all of the chicken is coated.
- Divide the chicken onto one half of each of the 8 Mini flour tortillas and divide 120 g Light mature cheddar between them.
- Fold the tortillas over and put onto a large baking tray. Spray or brush the tops of the tortillas with a little oil.
- Put the baking tray into the oven and bake for 12–15 minutes, until the tortillas are slightly crispy on the edges and the cheese has melted.
Notes
- Double layer tortillas if yours tend to break while baking.
- Don’t overfill the tacos - a little goes a long way and you don't want the filling to all fall out.
- Sprinkle a little cheese on the outside edges to help “glue” the tacos together while baking.
- For crispier tacos, lightly brush the tortillas with oil before baking.
Nutrition
Serving: 2tacos | Calories: 408kcal | Carbohydrates: 33g | Protein: 33g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 1401mg | Potassium: 266mg | Fiber: 3g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 2mg
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