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Baked Chicken Tacos

Words to live by: if they don't like tacos, don't trust them.

Taco Ingredients

1-2 lbs. boneless skinless chicken breasts

6 tortillas - mine are 1/2 corn 1/2 wheat

2 Tbsp. olive oil

1 Grillmaster packet of mojito lime seasoning

2 cups shredded cheese

flaked salt, to top after baking

1 lime, juice to drizzle

toppings - tomato, avocado, sour cream, cilantro, red onion whatever you'd like!

*I use a homemade avocado cilantro lime dressing (recipe below)

Avocado Lime Sauce Ingredients

1/2 avocado

1 lime, juiced

1/2 cup cilantro

1/2 Tbsp. olive oil

1 1/2 tsp. garlic clove or paste

1/2 cup water

1/4 tsp. salt

1/8 tsp. pepper

* blend all and store in a mason jar with a lid, until ready to use


  1. Place chicken and mojito lime seasoning packet in a crockpot, cook on low 6 hours. Throw it all in a blender to shred.

  2. Preheat oven to 425 F. Line two baking sheets with parchment paper, silicone mat. Place 6 tortillas on each baking sheet, not overlapping. Bake the tortillas for 5 minutes. Remove and brush olive oil on tops of tortillas. Flip and repeat with olive oil.

  3. Place shredded chicken on half the tortilla and sprinkle with cheese. Fold the tortillas and press firmly to close. Bake for 5 minutes more. Flip the tacos and bake an additional 8-10 minutes until golden brown and crispy.

  4. Pull tacos from the oven and hit them with some flaky salt. Top with your favorite toppings!

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