Baja Chicken Tacos

baja shredded chicken tacos quick weeknight dinner

Baja, we've found it!
These tacos are muy delicioso! The savory, seasoned shredded chicken is topped by fresh cilantro, lime, and queso fresco for an authentic, straight-from-the-beach Mexican flavor combo. I like to eat chicken tacos with soft, flour tortillas, but I recommend the smallest size (maybe because it makes me feel less guilty going back for seconds...). These will make any ole night into a fiesta!

Baja Chicken Tacos 

Prep Time: 10 mins | Cook Time: 40 mins | Serves 4


// Chicken Filling //
  • 2 large, bone-in, skin-on chicken breasts
  • Olive oil
  • salt+pepper
  • 1 package McCormick's Hot Taco Seasoning
  • 3/4 cup water
// Toppings //
  • 1/2 white onion, sliced 
  • 1 bunch of cilantro, chopped
  • 1 lime
  • Queso Fresco (optional)
  • 6 smaller flour tortillas, warmed
The Steps

Roast chicken breasts: Heat your oven to 400 degrees. Place the chicken breasts on a baking sheet covered in aluminum foil. Drizzle with a little olive oil and then sprinkle generously with salt and pepper. Place in oven and cook for 35 minutes, then remove and let cool. Chicken breasts will not be fully cooked. 

Saute onion: In a medium skillet, heat a tbs. of olive oil. Once warm, place in your onion s;oces and cook over med-low for 10 minutes. 

Shred chicken: Once the chicken has cooled enough to handle, remove the skin and discard. Shred the chicken using two forks (or your hands!) into bite sized chucks. Add into the pan (along with any juices that may have escaped) with the onions and combine.

Season chicken: Add in the taco seasoning packet and the water to pan and bring to a boil. Once boiling, turn down to simmering. 

Assemble tacos: Fill the warm tortillas with the chicken mix; top with the fresh cilantro, a squeezed lime, and the crumbled queso fresco. 

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


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