CRISPY BAKED CHICKEN TACOS WITH DAIRY-FREE STREET CORN

Street Corn Chicken Tacos - Olivia Adriance

5 from 1 vote

CRISPY BAKED CHICKEN TACOS WITH DAIRY-FREE STREET CORN

These crispy baked tacos are fun to eat, quick to make, and perfect for a weeknight dinner or party. The dairy-free street corn adds a pop of flavor to the ground chicken mixture, while the crunchy taco shells will have you going back for seconds!

Prep Time25

Cook Time30

Total Time55

Course: Dinner, Main Course

Cuisine: American, Mexican

Keyword: Baked chicken tacos, Chicken tacos, Corn recipes, Corn salsa, Crispy chicken tacos

Servings: tacos

Author: Olivia Adriance

Ingredients

Chicken Tacos:

1 pound ground chicken
1 small white onion, diced small
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons taco seasoning (I used Siete)
3 tablespoons tomato paste
1 can diced green chiles
1 can refried beans
8 gluten-free tortillas (I used Siete cassava flour tortillas)

Dairy-Free Street Corn:

2 cups fire-roasted corn (I used frozen)
1 tablespoon fresh lime juice
2 tablespoons dairy-free sour cream (or regular sour cream or mayo)
2 tablespoons cilantro, chopped
2 teaspoons nutritional yeast
½ teaspoon taco seasoning
Salt to taste

Instructions

Make the tacos:

Preheat the oven to 400°F.
Heat avocado oil in a large skillet over medium heat. Add the ground chicken and diced onion to the pan, breaking up the chicken into small pieces with a spatula. Cook for 5 to 7 minutes or until the chicken is browned.
Add the taco seasoning, salt, and pepper, and cook for another minute.
Make a well in the center of the cooked chicken and add the tomato paste, stirring for a minute before incorporating it into the rest of the mixture. Add the diced green chiles and stir until well combined. Let cook for 5 to 7 more minutes.
While the meat mixture finishes cooking, warm the refried beans in a small saucepan over low heat so they are easily spreadable, and warm the tortillas so they are pliable and won’t rip.
Line a sheet pan with parchment paper. When the meat mixture finishes cooking, assemble the tacos by adding a generous smear of refried beans and about 1/4 cup of ground chicken mixture to one half of the tortilla and fold over.
Repeat for the remainder of the tacos. You should get about 8 tacos total. Tip: You’ll need to set something like a butter knife on the tacos so they keep their shape!
Spray the tacos with avocado or olive oil spray. Place a sheet pan on top of your tacos and bake for 13 to 15 minutes. Remove the sheet pan from the top of your tacos and set the oven to broil. Broil for 2 minutes so the tacos get nice and crispy.

Make the street corn:

While the tacos bake, get started on the street corn. Add the fire-roasted corn, lime juice, dairy-free sour cream, cilantro, nutritional yeast, taco seasoning, and a pinch of salt to a mixing bowl and stir to combine.
Remove the tacos from the oven and serve with street corn and toppings of your choice. Enjoy!

Notes

Baked tacos are great for a large crowd! You can double (or even triple) this recipe if you’re making this for a gathering. You can prep the filling and the street corn in advance, and assemble the day you plan to serve them. Your guests will love having this pre-assembled handheld meal, and you’ll love that you don’t need to worry about putting out individual containers for a full taco bar spread!

Nutrition