The Tastiest Crispy Cheesy Chicken Tacos
Made by Jalal
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These crispy cheesy chicken tacos are packed with juicy seasoned chicken, melty mozzarella, fresh pico, and a creamy spicy taco sauce. Baked until golden and crunchy, they’re perfect for a high-protein dinner, meal prep, or a takeout-style taco night at home.
Ingredients:
For the Juicy Taco Chicken Marinade
- 700 g boneeless chicken thighs (cut into small cubes)
- 700 g chicken breast (cut into small cubes)
- 3 tsp salt
- 4 tsp smoked paprika
- 4 tsp garlic powder
- 4 tsp onion powder
- 4 tsp oregano
- 3 tsp parsley
- 3 tsp cumin
- 8 tsp olive oil
- 15 low carb mini wraps
For the Crunchy Fresh Pico
- 400 g tomatoes (fresh, de-seeded and chopped)
- 150 g red onion (chopped)
- 150 g white onion (chopped)
- 300 g green bell peppers (chopped)
- 2 tbsp fresh coriander (finely chopped)
- 1 lime (juiced)
- 1 tsp salt
- 1 tsp pepper
For the Spicy Taco Sauce
- 200 g yogurt
- 100 g light mayo
- 100 g chili lime hot sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 pinch salt
- milk (for desired consistency)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Cut the chicken thighs and chicken breast into small cubes.
- Season the chicken with salt, smoked paprika, garlic powder, onion powder, oregano, parsley, cumin, and olive oil. Mix well and set aside.
- In a bowl, combine the tomatoes, red onion, white onion, green bell pepper, fresh coriander, lime juice, salt, and black pepper. Mix and store until serving.
- In another bowl, mix the yogurt, light mayonnaise, chili lime hot sauce, salt, garlic powder, smoked paprika, and a splash of milk until smooth.
- Line a large sheet pan with parchment paper and lightly spray with cooking spray. Spread the seasoned chicken evenly across the pan.
- Bake the chicken at 200°C / 400°F for 20–25 minutes, or until golden and juicy.
- Remove the chicken from the tray, leaving the juices behind. Stir extra smoked paprika into the tray juices.
- Dip the low-carb mini tortillas into the seasoned juices until lightly coated.
- Fill each tortilla with the cooked chicken and mozzarella cheese, then fold tightly.
- Bake the tacos at 180°C / 370°F for 15–20 minutes, flipping halfway, until crispy and golden.
- Serve with spicy taco sauce, pico, and a wedge of lime.
Meal Prep Tip
Store the tacos in the fridge and reheat them in the oven or air fryer for 6–7 minutes to crisp them back up. Freeze if needed and reheat for 10–12 minutes, or store the chicken separately and assemble the tacos fresh.
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