BEST Weeknight Dinner! Crispy Chicken Tacos!

By Sugar Spun Run · 35 min

Ingredients

Instructions

1. Set the oven racks to the middle and upper third and preheat the oven to 425°F (220°C).
2. Heat the oil in a large skillet over medium heat until shimmering.
3. Add the chicken, sprinkle half the taco seasoning on top and cook one side until golden, about 3-5 minutes.
4. Flip the chicken, add the remaining taco seasoning, the salsa and the chicken broth, cover and cook until cooked through and easily shredded with forks.
5. Warm the tortillas in a small hot skillet, about 10 seconds per side, and keep them covered while the chicken finishes.
6. Pour the pan sauce into a measuring cup, top up with chicken broth to make 1/2 cup (118 ml), then shred the chicken.
7. Line 2 baking sheets with parchment. Lay 6 tortillas on each, sprinkle about 1 tablespoon (8 g) cheese over half of each, divide the chicken over the cheese, drizzle 2 teaspoons of sauce over each portion, top with another tablespoon (8 g) of cheese, fold the tortillas over and brush the tops with oil.
8. Bake at 425°F (220°C) for 20-25 minutes, rotating and switching racks halfway, until crisp; if using one tray, bake in the centre rack for 15-20 minutes.

Summarized from Sugar Spun Run's video. Watch it for the details.

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