I love these tacos because they are easy to throw together and easy to pick up and eat. These Baked Tacos make Taco Night a little more inspired.
I sometimes get stuck in a rut when it comes to dinner. I don’t really make the same things over and over, but I do occasionally lack inspiration. How many ways can I make tacos? One afternoon, I needed to feed my family dinner and I found myself standing in front of my pantry hoping to be inspired. I grabbed the first three things that I could find and threw them all in a slow cooker. The result? A really delicious start to dinner.
I love a crispy taco, but my husband is convinced that he doesn’t. I got the idea of a baked taco from Pinterest, and guess what? My husband does in fact love a crispy taco. Turns out, he had never actually made them crispy. He never baked them, he had been eating them straight from the package. 10 years of marriage, and he has been leaving the hard taco shells off his plate because he did not read the instructions written on the front of the box. All these years, and he missed out.
Why You Will Love This Recipe
- They are easy to throw together and easy to pick up and eat. I try really hard to make what we eat from scratch, but even with my best of intentions, it doesn’t always happen.
- You can make your own sauce or taco seasoning, but this particular combination really was delicious.
- These would be great for a kid’s birthday party. Or any party, really. Baking tacos like this will make Taco Night a little more inspired.
- It involves your slow cooker, so you can prep the tacos and then walk away.
- If you’ve never baked your taco shells, this recipe might rekindle your love for these Mexican treats.
What To Serve With Baked Tacos
While the obvious choices of beans and rice are no doubt delish, may I submit for your approval these “fancier” side dishes:
Mexican Avocado Chicken Salad – This Mexican Avocado Chicken Salad with Honey Cilantro Dressing is loaded with a colorful and flavorful blend of avocado, veggies, corn, beans, and crunchy tortillas. Tossed with a homemade honey-cilantro dressing, this chopped salad is a total crowd-pleaser.
Pork Tenderloin and Mexican Quinoa with Honey Habanero Dressing – Ignore the bit about pork tenderloin and focus on the quinoa. This is exactly what I want to eat on a hot summer evening. The salad is crisp and refreshing. Sweet and tangy. With a touch of floral heat from the habanero pepper.
Mexican Chocolate Cake with Mascarpone Frosting – And for dessert is this deep and dark chocolate cake with just a touch of heat. Topped with cinnamon mascarpone frosting.
FAQs
Can I cook this on HIGH?
Yes. Cooking on LOW lets the flavors develop more fully but if time is an issue, you can set your slow cooker to HIGH and have the chicken done in approximately 3 hours. Bear in mind slow cookers vary in their wattage so be sure to check on it occasionally to ensure you’re not overcooking the chicken. The internal temperature should be 165°F. Once you shred it, let the chicken sit in the juices to absorb some of that flavor.
Hey, what slow cooker do you have? Looks luxe.
It’s a Cuisinart. It is sort of luxe. I like that you can brown in it.
What can you use instead of 1 pouch Frontera Fajita Skillet Sauce?
You can use salsa, or enchilada sauce. Pretty much anything that is wet.
How To Store Baked Tacos
As you probably guessed, you are not going to store these tacos as tacos but as their components. The unused taco shells can be stored in an airtight container. They will last for up to 4 days in the fridge. The toppings can also be stored in their own airtight container. These perishable ingredients should keep for 2 days. The shredded chicken should also get its own container. It should last for up to 4 days.
Baked Chicken Tacos
Ingredients
- 4 to 6 chicken breasts
- 1/2 packet of taco seasoning
- 1 pouch Frontera Fajita Skillet Sauce
- 1 can diced green chilis
- 12 small taco shells
- 1 cup shredded cheese
- 1/2 cup diced red onion
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1 cup cilantro
- shredded lettuce
Instructions
- Place chicken breasts in a slow cooker. Add fajita skillet sauce, taco seasoning, and chilis. Cook on LOW for 6 hours.
- Shred chicken with a fork or 2
- Place taco shells in a casserole dish. (Turn the oven on to 375°F)
- Add shredded chicken to the taco shell.
- Add some red onions.
- And a generous sprinkling of cheese.
- Bake in the preheated oven for 15 minutes or until the cheese has melted. Top with lettuce, salsa, sour cream, guacamole, and cilantro.
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