Ingredients
Chicken and Spice Mix
- 1 pound Boneless skinless chicken breast
- 1 tablespoon Chili powder
- 1 tablespoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Dried oregano
- ⅓ teaspoon Dried thyme
- ¼ teaspoon Cayenne pepper
- ¼ teaspoon Chili flakes
Other Ingredients
- 2 cups shredded Mexican blend cheese
- 8 Soft shell tortillas
- ¼ cup Olive oil
- 1 tablespoon Cilantro, chopped
- 2 tablespoon Lime juice
Avocado Sauce (optional)
- 1 ripe avocado
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Spice Mix: In a small bowl, combine chili powder, cumin, paprika, onion powder, salt, black pepper, oregano, thyme, cayenne pepper, and chili flakes. Mix well to create the spice blend.
- Season the Chicken: Pat the chicken breasts dry and rub them evenly with the olive oil. Sprinkle the prepared spice mix over the chicken, ensuring all sides are coated for maximum flavor.
- Bake the Chicken: Preheat your oven to 400°F (200°C). Place seasoned chicken breasts on a baking sheet lined with parchment paper or foil. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Shred the Chicken: Remove the chicken from the oven and let it rest for 5 minutes. Using two forks, shred the chicken into bite-sized pieces.
- Assemble the Tacos: Lay out the soft tortillas on a baking dish or sheet. Evenly distribute the shredded chicken among the tortillas and top each with a generous amount of shredded Mexican cheese blend.
- Melt the Cheese: Return the assembled tacos to the oven for 5-7 minutes, or until the cheese has melted and the tacos are heated through.
- Prepare the Cilantro Lime Garnish: In a small bowl, mix chopped cilantro with lime juice to make a fresh garnish. Drizzle or sprinkle this over the tacos once baked.
- Make the Avocado Sauce (optional): In a blender or food processor, combine ripe avocado, sour cream or Greek yogurt, lime juice, garlic, and a pinch of salt and pepper. Blend until smooth and creamy.
- Serve: Serve the warm baked chicken tacos topped with cilantro lime garnish and a dollop of avocado sauce on the side or drizzled on top for extra creaminess and flavor.
Notes
- For a spicier kick, increase cayenne pepper and chili flakes to taste.
- You can substitute Mexican blend cheese with cheddar or Monterey Jack if preferred.
- Soft corn or flour tortillas both work well; warm them before assembling for better pliability.
- Make the avocado sauce ahead and refrigerate to save time on the day of serving.
- Leftover shredded chicken can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
