Crispy Baked Chicken Tacos

Ingredients

• For the Chicken Filling
• 1 pound boneless chicken breast, cut into small pieces
• Salt, to taste
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 teaspoon Cajun seasoning
• 1–2 cloves garlic, minced
• 1 cup mixed bell peppers, diced
• ½ cup cooked corn
• 1 yellow onion, diced
• 1 jalapeño, chopped and seeded, optional
• 1 tablespoon lime juice
• 4 tablespoons cream cheese
• ¼ cup water
• 1 tablespoon oil, plus more for cooking
• For the Dipping Sauce
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 teaspoon Cajun seasoning
• 1 tablespoon lime juice
• 1 teaspoon hot sauce
• 1–2 tablespoons chopped fresh cilantro
• For Assembly
• 1 cup shredded Mexican blend cheese
• 10 mini flour tortillas
• 2 tablespoons oil, for brushing the tortillas

Instructions

1. 

   1

   Season the chicken. In a bowl, combine the chicken, salt, smoked paprika, garlic powder, black pepper, Cajun seasoning, and 1 tablespoon oil. Mix until evenly coated.

2. 

   2

   Cook the chicken and vegetables. Heat a little oil in a skillet over medium heat. Add the chicken and cook for 3–4 minutes. Stir in the minced garlic and cook for 1–2 minutes more. Add the onion, bell peppers, corn, and optional jalapeño. Cook for 3–4 minutes, or until the vegetables soften and the chicken is cooked through.

3. 

   3

   Finish the filling. Reduce the heat and add the cream cheese, lime juice, and water. Stir until the cream cheese melts and forms a creamy sauce that coats the chicken and vegetables. Simmer for 1–2 minutes if needed to thicken. Remove from the heat.

4. 

   4

   Prepare the dipping sauce. In a medium bowl, whisk together the mayonnaise, sour cream, smoked paprika, garlic powder, salt, pepper, Cajun seasoning, lime juice, hot sauce, and cilantro. Refrigerate until ready to serve.

5. 

   5

   Assemble the tacos. Preheat the oven to 400°F. Lightly brush one side of each tortilla with oil. Flip the tortillas over and spoon the filling onto the un-oiled side. Sprinkle with shredded cheese and fold the tortillas closed.

6. 

   6

   Bake until crispy. Arrange the tacos on a baking sheet and bake for 10–15 minutes, or until the tortillas are golden and crispy and the cheese is melted.

7. 

   7

   Serve. Serve the tacos hot with the smoky cilantro-lime dipping sauce on the side.