Baja, we've found it!
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
- 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
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!