Oven Baked Chicken Tacos with Avocado Lime Crema | Tara the Foodie

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories without sacrificing flavor.

taco seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and cheaper.

avocado

🥗Healthier: mashed avocado

💰Cheaper: guacamole

Guacamole can be a more affordable option.

Preheat the oven to 425°F (218°C).

Make the avocado lime crema: cut avocados in half and scoop out the flesh into a food processor.

Add 1/4 cup of cilantro leaves, 2 cloves of garlic, 2 tablespoons of lime juice, 1/2 cup of sour cream, and salt and pepper to taste into the food processor.

Process until smooth and then refrigerate to chill.

In a skillet over medium heat, add 1 tablespoon of olive oil.

Add 1 small chopped onion and sauté until translucent.

Add 1 whole chopped red bell pepper and 1 large chopped jalapeño pepper, stirring to combine.

Add 3 cloves of crushed garlic and salt to taste, stirring until fragrant.

Add 4 cups of shredded rotisserie chicken and stir until heated through.

Add 1 can of drained and rinsed black beans and stir to combine.

Pour in 2 cups of canned red enchilada sauce gradually, mixing until the desired sauciness is achieved.

Spray sheet pans with avocado cooking spray.

Fill each taco shell with the chicken mixture and a handful of Mexican blend cheese, then fold the taco shell.

Place the filled taco shells on the sheet pans and bake in the preheated oven for 8 minutes.

Remove the tacos from the oven and flip them over using a spatula.

Return the tacos to the oven for another 8-10 minutes until golden brown and crunchy.

Let the tacos cool on the sheet pans before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens