Crispy Cheesy Diced Onion Chicken Tacos Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Dice the onion, mince the garlic, and chop the cilantro. Measure out the spices and have the chicken breast ready.

Preheat the oven to 400°F (200°C) when you begin assembling the tacos. Have the baking dish and taco shells ready to go.

Instructions

Phase 1: Sear and Simmer

1. 1Sear the Chicken
   Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breast and cook for 3-4 minutes per side, until browned but not cooked through. Remove the chicken to a plate and set aside. In the same skillet, add the diced onion and cook for 2 minutes until softened. Stir in the garlic, tomato paste, smoked paprika, Cajun spice, cumin, and salt. Cook for 1 minute until fragrant.
   Look for The chicken is browned on both sides and the onion is translucent and fragrant.
   Tip Do not crowd the pan – sear in batches if needed to get a good crust.
2. 2Simmer and Shred
   Return the chicken to the skillet. Add the water, scraping up any browned bits from the bottom. Bring to a simmer, then cover and cook over low heat for 15 minutes, until the chicken is cooked through and tender. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the skillet with the pan juices. Stir in the lime juice and cilantro.
   Look for The chicken is fork-tender and shreds easily; the sauce is slightly thickened.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For extra flavor, let the chicken cool slightly before shredding to avoid burning your fingers.

The chicken should be nicely browned on both sides, and the onion softened and translucent. The spices will smell fragrant.

After simmering, the chicken should be fork-tender and easily shred. The sauce should be slightly thickened and coat the chicken well.

Phase 2: Assemble and Bake

3. 3Assemble the Tacos
   Preheat the oven to 400°F (200°C). Stand the mini taco shells side by side in a 9x13-inch baking dish. Pack each shell generously with the shredded chicken mixture, using a spoon to fill them evenly.
   Look for Each shell is filled to the brim with saucy chicken.
   Tip If the shells are wobbly, nestle them together tightly so they support each other.
4. 4Top with Cheese and Bake
   Sprinkle the shredded Mexican blend cheese evenly over the filled taco shells, covering the chicken completely. Bake in the preheated oven for 12 minutes, until the cheese is melted, bubbly, and golden brown on the edges.
   Look for The cheese is fully melted and starting to brown at the edges.
   Tip For a deeper golden top, switch to broil for the last 1-2 minutes, watching closely.

The taco shells should be standing upright in the baking dish, filled with chicken, and completely covered with cheese. After baking, the cheese should be melted and bubbly, with golden edges. The shells should be crisp and hold their shape.

Phase 3: Garnish and Serve

5. 5Garnish and Serve
   Remove the baking dish from the oven. Top the tacos with a dollop of sour cream, sliced jalapeños, and a spoonful of salsa. Serve immediately while hot and crispy.
   Look for The tacos are steaming and the cheese is stretchy.
   Tip Serve with extra lime wedges if desired.

The tacos should be hot and steamy, with cheese pulling away in long strands. The sour cream, jalapeños, and salsa should be ready for topping. Serve immediately to enjoy the contrast of crunchy shell and gooey cheese.

Common mistakes

Avoid overcooking the chicken – simmer just until tender, not dry. Do not overfill the taco shells, as they may break.

Also, be gentle when packing the shells; they are delicate. Make sure the cheese covers the filling completely to prevent it from drying out in the oven.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.

The tacos are ready when the cheese is completely melted and bubbling, with golden-brown spots on top. The taco shells should be crisp and slightly toasted at the edges.

• Poultry: 165°F (74°C) in the thickest part