Crispy Baked Ground Chicken Tacos
Crispy Baked Chicken Tacos are made with a flavorful ground chicken filling and baked in a crisp tortilla for a healthy meal you'll love.
Servings: 4
Ingredients
- 2 tablespoon olive oil divided
- 1 lb lean ground chicken
- 3 cups shredded zucchini about 1.5 medium zucchinis
- 1 cup black beans rinsed and drained
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 2.5 teaspoon chili powder
- 2 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper powder
- 8 taco-sized tortillas see notes below
- 1.5 cup cheddar cheese shredded
Instructions
- Preheat the oven to 425F and line a large sheet pan with parchment paper.
- In a large skillet over medium-high heat add 1 tablespoon of olive oil. Once hot, add ground chicken and cook until no longer pink in colour.
- Once the chicken is cooked, add zucchini, black beans and spices. Stir. Reduce the heat to low and cover for about 5 minutes, allowing the zucchini to soften and shrink in size. Remove the lid and stir again to ensure all the spices are fully combined. If there is any excess moisture in the pan, drain the liquid.
- Warm your tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds. Arrange tortillas on the prepared sheet pan and brush the top of each with a thin layer of the remaining olive oil. Flip the tortillas so the oil side is facing down.
- Add about 1-2 tablespoon of cheese to ½ of each tortilla (enough so the half is fully covered). Top with about ¼ cup of the ground chicken mixture. Top the ground chicken with 1-2 tablespoon of additional cheese and fold the tortilla over, gently pressing down to ensure it stays down. Brush the top with a little additional olive oil (optional but this helps ensure they are nice and crispy).
- Bake for about 15-20 minutes, or until the tortillas begin to turn golden brown. Keep an eye on the tacos as you may need to gently press the tops of the tortilla down while baking if they start to open up. Allow to cool slightly and serve with your dips of choice!
Notes
*Spices can also be replaced with 1 package of pre-mixed low sodium taco seasoning.
** I personally like using flour tortillas as I find them a bit easier to work with (and softer) but if you are using corn tortillas PLEASE do not forget to warm them, if the tortillas are not warm prior to folding they will rip!
Depending on how full you make your tacos, you may have extra filling! In this case you can make additional tacos (I find once the tacos are filled and folded you can actually fit two more tacos on the sheet pan) or save the filling to add to salads, wraps or bowls.
*I have included an estimation of the nutrition information for this recipe below (frosting not included). However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 2tacos | Calories: 594kcal | Carbohydrates: 31g | Protein: 37g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1034mg | Potassium: 1127mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 17mg | Calcium: 371mg | Iron: 3mg
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