Low Calorie Crispy Cheesy Chicken Tacos

Ingredients

• 1 lb Chicken breast (cooked and shredded)
• 1 oz Taco seasoning (low sodium preferred)
• 0.5 cup Salsa (your choice of mild, medium, or hot)
• 8 Corn tortillas (small street taco size)
• 1 cup Reduced-fat shredded cheddar cheese (or Mexican blend)
• Cooking spray (olive oil or avocado oil spray)

Steps

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.

2. 2

   In a medium mixing bowl, combine the shredded cooked chicken, taco seasoning, and salsa. Mix thoroughly until the chicken is evenly coated.

3. 3

   Warm the corn tortillas in the microwave for 20-30 seconds between damp paper towels to make them pliable and prevent cracking.

4. 4

   Lay the tortillas flat on the prepared baking sheet. On one half of each tortilla, place a portion of the shredded cheese followed by a generous scoop of the chicken mixture.

5. 5

   Fold the tortillas in half over the filling and press down gently to flatten them. Lightly spray the tops of the folded tacos with cooking spray to help them crisp up.

6. 6

   Bake in the preheated oven for 8-10 minutes, then carefully flip each taco over. Bake for an additional 5-7 minutes until the tortillas are golden brown and crispy and the cheese is melted.

7. 7

   Remove from the oven and let cool for 2-3 minutes before serving to allow the shells to crisp further.

Notes

Serve with Greek yogurt (as a high-protein sour cream substitute), fresh cilantro, and extra salsa. These tacos reheat well in an air fryer at 350°F for 3-4 minutes to maintain crispiness.

Nutrition per serving

• main
• high-protein
• low-calorie
• baked
• meal prep
• healthy
• dinner