Ingredients
Scale
- 12 small corn or flour taco shells
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly brush taco shells with olive oil and arrange on a baking sheet.
- Mix shredded chicken with chili powder, cumin, salt, and pepper.
- Fill each shell with seasoned chicken and top with shredded cheese.
- Bake for 10-12 minutes until shells are crispy and cheese is melted.
- Remove from oven and top with diced tomatoes, cilantro, and a dollop of sour cream before serving.
Notes
- You can customize fillings with beans, corn, or jalapeños for extra flavor.
- Use pre-cooked chicken for quick prep.
- Serve with lime wedges for added zest.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 150 kcal Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg