Crispy Baked Chicken Tacos with Avocado Salsa
Deliciously crispy baked chicken tacos topped with fresh avocado salsa, perfect for a weeknight dinner or a gathering with friends.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, diced
- (1 tbsp) olive oil
- (1 tsp) chili powder
- (1 tsp) cumin
- (1 tsp) garlic powder
- (1/2 tsp) paprika
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (8) small corn tortillas
- (1 cup) shredded lettuce
- (1 cup) shredded cheddar cheese
- (1) avocado, diced
- (1/2 cups) diced tomatoes
- (1/4 cups) red onion, finely chopped
- (1/4 cups) fresh cilantro, chopped
- (1) lime, juiced
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a bowl, combine 1 lb diced chicken breast, 1 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well to coat the chicken evenly.
- 3
Spread the seasoned chicken on a baking sheet in a single layer and bake for 25-30 minutes, or until fully cooked and crispy.
- 4
While the chicken is baking, prepare the avocado salsa by combining 1 diced avocado, 1/2 cup diced tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and the juice of 1 lime in a bowl. Mix gently and set aside.
- 5
Once the chicken is cooked, remove it from the oven and let it cool slightly.
- 6
Warm the 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 7
Assemble the tacos by placing a portion of the crispy chicken in each tortilla, then top with shredded lettuce, shredded cheddar cheese, and a generous spoonful of avocado salsa.
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