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Wednesday, May 15, 2019

Baked Spicy Chicken Tacos

I have really been wanting Mexican for some time now but didn't want the usual boring beef tacos that are normally a mid week quick fix for dinner.  Then, as normal, I enlisted the help of my friend Google and came up with some fantastic ideas as always.

After deciding I would try baked tacos - the next decision was all about what filling I wanted.  There are so many different flavour combinations out there.  Something that everyone would eat is always the main criteria so chicken was a must.  And of course, being me, I had to add those vegetables in.  In this version I just used onion, corn, capsicum and black beans - I guess any vegetable would work though depending on your preferences.

This meal was so easy and perfect for a mid week dinner.  To make it even easier you could always used a cooked chicken from the supermarket rather than poaching the chicken yourself.  If you can save time cooking dinner during the week - go for it!

Flavours were magic - fixed my Mexican craving that's for sure.  A little spicy as I used my Homemade Taco Seasoning rather than shop brought.  However the additional cumin and garlic gave the flavours a little more depth and the lime juice added a beautiful zing.

I was pleasantly surprised at the crunchiness of the taco shells as I did expect them to sog a little and set the table with knives and forks at the ready.  No need.  This dinner was definitely finger food worthy and I am pleased to say completely all eaten... with lots of compliments from the family.

Baked Spicy Chicken Tacos

Serves: 6 - 8

4 chicken breast fillets
1 teaspoon salt
1 teaspoon ground black pepper
2 onions, diced
1 cup corn kernels
1 x 400 gram can Black Beans, rinsed and drained
1 red capsicum, finely diced
2 limes, juiced
2 teaspoons taco seasoning (or as desired)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
20 Stand and Stuff (flat bottomed) taco shells
2 cups grated  cheddar cheese
1½ cups shredded iceberg lettuce
2 tomatoes, diced
2 tablespoons chopped coriander
taco sauce or preferred sauce, for garnish

Trim fat off the chicken fillets and cut into 3 pieces.

Bring a medium saucepan of water to boil and add the chicken, salt and pepper.  Stir to ensure that the fillets do not stick together.  

Bring the water to the boil again and reduce heat to medium-low.  Allow chicken to simmer for 20 minutes. After 10 minutes add the onions.  Drain and set aside allowing to the chicken to cool.

In a large bowl mix together the corn, black beans, capsicum, lime juice, taco seasoning, cumin and garlic powder.

When chicken has cooled, shred using 2 forks or your preferred method.

Add chicken and onions to the bowl of vegetables.  Stir to combine well.

Preheat the oven to 200 degrees Celsius. 

Arrange the taco shells inside 2 large baking dishes (not too loosely or they will fall over).

Sprinkle a little cheese into the bottom of each taco shell.

Divide the chicken mixture among the taco shells and top with the remaining cheese.

Bake for 10 - 15 minutes or until tacos are warmed through and cheese is golden and melted.

Serve accompanied with lettuce, tomato and coriander.  Top with taco sauce if desired.

(Click here for a printable version of this recipe)


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