Description
Juicy, seasoned baked chicken with a quick 20-minute oven bake for easy taco filling. No grilling required—perfect for consistent results with minimal effort.
Ingredients
1.5 lbs chicken thighs (halal pre-marinated or marinate in pineapple juice)
1 cup tomato sauce (low-sodium or crushed tomatoes)
1 tsp cumin (freshly ground preferred)
1 cup cilantro (substitute parsley for herb allergy)
Parchment paper
Optional: taco shells (whole wheat or corn)
Instructions
Preheat oven to 375°F (190°C)
Cut chicken thighs into 2-inch strips
Combine tomato sauce and cumin in a bowl
Marinate chicken for 10 minutes
Line baking sheet with parchment paper
Arrange chicken in single layer
Pour marinade over chicken
Bake 18-20 minutes
Chop cooked chicken
Add chopped cilantro
Simmer 2 minutes if mixture is too wet
Notes
Use boneless skinless thighs for moisture
Flip chicken halfway for even browning
Microwave chicken 1 minute before baking for faster cooking
Freeze taco filling while still crispy
Substitute tomatillo sauce with salsa verde for tangier flavor
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (including 1/4 cup filling)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg