Cinco de Mayo is just around the corner! I love a good taco and margarita, especially with this gorgeous weather we’ve been having in Seattle. The holiday falls on a Sunday this year, and on Sundays I try to cook easy meals. We go to church in the morning and I like to spend my afternoon relaxing before we enjoy a family dinner. Less dishes means more time for Kevin and I to hang out after the kids are in bed, and these baked chicken tacos couldn’t be easier.
It’s been a while since I’ve enjoyed a taco with a crunchy shell, but one bite of these and I remembered how good they are. The concept of these baked chicken tacos is so simple. Line up the crunchy shells, fill them, bake, and then add your remaining toppings. With some guacamole and a margarita on the rocks on the side, we’re looking at our perfect Sunday dinner.
We recently redid our backyard and are on the hunt for some new patio furniture. Margaritas are one of my favorite summer drinks (tied with Moscow mules) and I know I’ll be enjoying them with these tacos all summer long.
Your Cinco de Mayo has never been easier! Baked chicken tacos are on the table in less than 30 minutes so you can close out the weekend on a festive note without spending all day in the kitchen. Enjoy!
- 3 cups cooked shredded chicken
- ½ cup jarred salsa
- 2 tsp. cumin
- ½ tsp. salt
- ¼ tsp. freshly ground pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. smoked paprika
- ½ tsp. chili powder
- 12 taco shells
- 1 cup shredded cheddar cheese
- Red onion, cilantro, guacamole, sour cream, etc. for topping
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, combine chicken, salsa, cumin, salt, pepper, garlic powder, onion powder, paprika, and chili powder.
- Spoon the chicken mixture into the taco shells and line up next to each other in a baking dish as pictured.
- Top with shredded cheddar cheese.
- Bake for 15-20 minutes until cheese is melted.
- Remove from oven, add desired toppings, and enjoy!
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