Best Baked Tacos Recipes

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BAKED COD FISH TACOS



Baked Cod Fish Tacos image

A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.

Provided by Adam Bassett

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Tacos     Fish

Time 45m

Yield 6

Number Of Ingredients 16

1 pound cod fillets
1 tablespoon olive oil
1 lime, zested and juiced, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
1 clove garlic, minced
1 pinch salt
1 small head red cabbage, shredded
½ teaspoon white vinegar
6 (7 inch) flour tortillas
1 tomato, diced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
  • Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
  • Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
  • Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
  • Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 36.2 g, Cholesterol 36.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 531.2 mg, Sugar 4.5 g

EASY OVEN-BAKED CHICKEN TACOS



Easy Oven-Baked Chicken Tacos image

These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 10

Number Of Ingredients 8

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
  • In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
  • To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

Nutrition Facts : Calories 220, Carbohydrate 16 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Taco, Sodium 650 mg, Sugar 0 g, TransFat 0 g

BAKED BEEF TACOS



Baked Beef Tacos image

This taco recipe takes classic taco ingredients and gives them a fresh approach by baking the shells upright in refried beans and tomatoes. The bottom gets soft, and the top stays crisp and crunchy. -Patricia Stagich, Elizabeth, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef
1 envelope taco seasoning
2 cans (10 ounces each) diced tomatoes and green chiles, divided
1 can (16 ounces) refried beans
2 cups shredded Mexican cheese blend, divided
1/4 cup chopped fresh cilantro
1 teaspoon hot pepper sauce, optional
12 taco shells
Chopped green onions

Steps:

  • Preheat oven to 425°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and 1 can of undrained tomatoes; heat through., Meanwhile, in a bowl, mix beans, 1/2 cup cheese, cilantro, remaining can of undrained tomatoes and, if desired, pepper sauce. Spread onto bottom of a greased 13x9-in. baking dish., Stand taco shells upright over bean mixture. Fill each with 1 tablespoon cheese and about 1/3 cup beef mixture. Bake, covered, 15 minutes., Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-7 minutes or until cheese is melted and shells are lightly browned. Sprinkle with green onions.

Nutrition Facts : Calories 277 calories, Fat 15g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 836mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.

EASY OVEN BAKED SPICY CHICKEN TACOS



Easy Oven Baked Spicy Chicken Tacos image

These are so simple and delicious. I added Ro-tel and doubled this recipe. I also added a bunch of fresh hot peppers from the garden and used twice the amount of beans. I've posted the recipe as written. YUM YUM

Provided by AmyZoe

Categories     Poultry

Time 30m

Yield 10 tacos, 4-5 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1/2 lb cooked chicken, shredded
1 ounce hot and spicy taco seasoning
1/2 cup onion, diced
4 1/2 ounces chopped green chilies
14 1/2 ounces diced tomatoes, drained
10 taco shells
8 ounces refried beans
2 cups Mexican blend cheese, shredded
jalapeno, to taste
sour cream, to taste
salsa, to taste
cilantro, to taste
shredded lettuce, to taste

Steps:

  • Preheat oven to 400. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
  • Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2 to 3 minutes, or until the onion is translucent and fragrant.
  • Stir in the chicken, taco seasoning, tomatoes, and green chiles. Combine fully and reduce to simmer. Cook for 5 to 8 minutes.
  • Place the taco shells in the baking dish, standing up.
  • Spoon 1 tablespoon of beans in the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
  • Sprinkle each shell generously with shredded cheese, the more the better.
  • Bake for 12 to 14 minutes or until cheese is fully melted and the edges of the shells are browned.
  • Remove from the oven and top with jalapenos, sour cream, cilantro, and salsa.

Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4

EASY OVEN BAKED SPICY CHICKEN TACOS RECIPE - (3.9/5)



Easy Oven Baked Spicy Chicken Tacos Recipe - (3.9/5) image

Provided by á-3424

Number Of Ingredients 10

1 tablespoon olive oil
1/2 pound cooked chicken, shredded
1 packet Old El Paso Hot & Spicy Taco Seasoning, 1 ounce
1/2 cup onion, diced
1 can diced tomato, drained, 14.5
1 can Old El Paso Chopped Green Chiles, 4.5 ounces
10 Old El Paso Stand and Stuff Taco Shells
1/2 can Old El Paso Refried Beans, 16 ounces
2 cups Mexican Blend Cheese, shredded
Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!

Steps:

  • Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa. Enjoy! Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking! If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!

OVEN BAKED BEEF TACOS RECIPE



Oven Baked Beef Tacos Recipe image

Yield 6

Number Of Ingredients 12

1 pound ground beef
1 onion (diced)
2 teaspoons minced garlic
1 (15 ounce) can black beans (drained and rinsed)
1 (1 ounce) packet taco seasoning
1 cup chunky salsa
12 hard taco shells
1 1/2 cups shredded cheddar cheese
2 tomatoes (diced) - optional topping
1 cup shredded lettuce - optional topping
1 (6 ounce) can olives (sliced) - optional topping
1 cup sour cream - optional topping

Steps:

  • Preheat oven to 400 degrees.
  • In a large skillet brown you hamburger along with the chopped onion and garlic. Cook until meat is brown, drain grease well.
  • Add black beans, taco seasoning, and salsa. Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken.
  • In a large 9 x 13 inch baking dish, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Top each taco with shredded cheese.
  • Bake for 8-10 minutes (or until all the cheese is melted).
  • Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, hot sauce, or whatever you like).

Nutrition Facts : Servingsize 1 serving, Calories 2740 kcal, Fat 46 g, SaturatedFat 22 g, Cholesterol 108 mg, Sodium 2433 mg, Carbohydrate 447 g, Sugar 14 g, Protein 120 mg

EASY OVEN-BAKED BEEF TACOS



Easy Oven-Baked Beef Tacos image

Packed with seasoned ground beef, refried beans and all the classic toppings, these crowd-ready tacos make a meal everyone will love.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 10

Number Of Ingredients 8

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
1 lb ground beef
1 medium chopped onion (1/2 cup)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/3 cup water
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Cheddar cheese (5 oz)
Shredded lettuce, chopped tomato, sliced jalapeño chiles, chopped red onion, lime wedges, cilantro leaves, salsa, guacamole and sour cream, if desired

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
  • In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until mixture has thickened. Remove from heat.
  • To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup beef mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Taco, Sodium 500 mg, Sugar 0 g, TransFat 0 g

OVEN-BAKED SUPREME PIZZA TACOS



Oven-Baked Supreme Pizza Tacos image

Italian sausage, pizza sauce, pepperoni, olives, and mozzarella cheese are layered in taco shells in these family-friendly pizza tacos.

Provided by Julie Hubert

Categories     Main Dish Recipes     Taco Recipes

Time 35m

Yield 5

Number Of Ingredients 12

6 ounces bulk Italian sausage
10 taco shells
3 cups shredded mozzarella cheese, divided
3 ounces sliced pepperoni, chopped
⅓ cup minced onion
⅓ cup diced green bell pepper
1 (6 ounce) can sliced black olives
½ cup pizza sauce
⅓ cup grated Parmesan cheese
½ teaspoon dried oregano
1 pinch red pepper flakes
1 sprig fresh oregano, leaves picked from stem

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Arrange taco shells upright in a 9x13-inch baking dish. Sprinkle 2 tablespoons mozzarella cheese along the bottom of each taco shell.
  • Divide Italian sausage, pepperoni, onion, green bell pepper, and olives among the taco shells. Top each with 1 to 2 tablespoons pizza sauce, more mozzarella cheese, Parmesan cheese, dried oregano, and red pepper flakes.
  • Bake in the preheated oven until cheese is melted, about 10 minutes. Garnish with fresh oregano.

Nutrition Facts : Calories 555 calories, Carbohydrate 27.9 g, Cholesterol 78.8 mg, Fat 36 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14.3 g, Sodium 1601.9 mg, Sugar 2.8 g

BAKED TACOS



Baked Tacos image

I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. SERIOUSLY. I LOVE TACOS!!!!!! -Jami Geittmann, Taste of Home Senior Art Director

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 22

1-1/2 pounds ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce
1 teaspoon white vinegar
1 teaspoon Worcestershire sauce
2 to 3 drops hot pepper sauce
1 teaspoon sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
12 taco shells
Shredded lettuce, chopped tomato, sliced red onion, sliced jalapeno pepper and additional shredded cheddar, optional
SWEET-AND-SOUR DRESSING:
1 cup Miracle Whip
1/3 cup sugar
2 tablespoons white vinegar
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce

Steps:

  • In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the next 11 ingredients to meat mixture. Simmer, uncovered, until liquid is almost completely reduced, stirring occasionally, 10-15 minutes. , Place taco shells open end up in a 13x9-in. baking dish; place a scoop of meat mixture into each shell; top with cheese. Bake at 400° until meat is hot and cheese is melted, 10-15 minutes. , In a small bowl, combine dressing ingredients; drizzle over tacos and serve with desired toppings.

Nutrition Facts : Calories 420 calories, Fat 26g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 1025mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 2g fiber), Protein 20g protein.

OLD EL PASO BAKED SPICY CHICKEN TACOS



Old El Paso Baked Spicy Chicken Tacos image

Make and share this Old El Paso Baked Spicy Chicken Tacos recipe from Food.com.

Provided by fognozzle2030

Categories     < 60 Mins

Time 1h

Yield 10 Tacos, 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 lb cooked chicken, shredded
1 (1 ounce) packet old el paso hot and spicy taco seasoning
1/2 cup onion, diced
1 (14 1/2 ounce) can diced tomatoes, drained
1 (4 1/2 ounce) can old el paso chopped green chilies
10 old el paso stand and stuff taco shells
0.5 (16 ounce) can old el paso refried beans
2 cups Mexican blend cheese, shredded
toppings such as old el paso sliced jalapeno, sour cream, salsa, chopped cilantro, shredded lettuce

Steps:

  • Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside.
  • Heat olive oil over medium heat in a medium skillet.
  • Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
  • Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
  • Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
  • Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
  • Sprinkle each shell generously with shredded cheese, the more the better!
  • Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
  • Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
  • Enjoy!
  • Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
  • If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.

Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4

BAKED TILAPIA TACOS



Baked Tilapia Tacos image

This baked tilapia taco meal comes together in about a half hour total. My boys would eat it every week if I didn't get so tired of it!

Provided by Valerie West

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 12

1 ½ cups shredded cabbage
3 tablespoons mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice
1 serving cooking spray
8 (6 inch) flour tortillas
1 pound tilapia fillets
¼ teaspoon ground cumin
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
½ cup Monterey Jack cheese
½ cup mango-peach salsa, or to taste

Steps:

  • Mix cabbage, mayonnaise, cilantro, and lime juice together in a medium bowl until combined. Set coleslaw aside.
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with cooking spray. Make 2 stacks of tortillas and wrap tightly in aluminum foil.
  • Rinse fish and pat dry. Cut into 3/4-inch pieces and lay in a single layer in the prepared baking dish. Sprinkle with cumin, garlic powder, and onion powder.
  • Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Place tortillas in the oven to heat during the last 5 minutes.
  • Place a small amount of Monterey Jack cheese on the bottom of each tortilla. Top with tilapia pieces, coleslaw, and salsa.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 22 g, Cholesterol 29 mg, Fat 10.7 g, Fiber 1.4 g, Protein 15.8 g, SaturatedFat 2.6 g, Sodium 421.2 mg, Sugar 1 g

OVEN-BAKED BEEF TOUCHDOWN TACOS



Oven-Baked Beef Touchdown Tacos image

These oven-baked tacos don't mess around. Seasoned ground beef, refried beans, melty cheese and fresh toppings are packed inside crunchy taco shells to make what we consider the ultimate choice in game day snackage.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 10

Number Of Ingredients 8

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
1 lb ground beef
1 medium chopped onion (1/2 cup)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/3 cup water
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Cheddar cheese (5 oz)
Shredded lettuce, chopped tomato, sliced jalapeño chiles, chopped red onion, lime wedges, cilantro leaves, salsa, guacamole and sour cream, if desired

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
  • In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until mixture has thickened. Remove from heat.
  • To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup beef mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Taco, Sodium 500 mg, Sugar 0 g, TransFat 0 g

OVEN BAKED TACOS



Oven Baked Tacos image

These are so nummy! Great family pleaser and so easy to make! Enjoy!

Provided by Kellie Belcher

Categories     Tacos & Burritos

Time 25m

Number Of Ingredients 6

1 pkg soft flour taco shells
1 lb ground beef
1 taco seasoning mix
1 can(s) tomato sause
1 pkg mexican blend shredded cheese
1 can(s) refried beans (or homemade)

Steps:

  • 1. Brown Meat and Drain Completely
  • 2. Oven Baked Tacos! Add refried beans, taco seasoning and about half a can of tomato sauce. Mix together.
  • 3. Scoop into taco Shells, Standing them up in Casserole Dish
  • 4. Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

BAKED CHICKEN TACOS



Baked Chicken Tacos image

Chicken baked in a citrus marinade is placed in a soft flour tortilla and topped with shredded cabbage, cilantro, guacamole, green onion, and salsa. Everyone loves this!

Provided by vogue9

Categories     Main Dish Recipes     Taco Recipes

Time 2h15m

Yield 8

Number Of Ingredients 18

½ cup vegetable oil
½ cup lemon juice
½ cup lime juice
½ cup orange juice
⅛ cup Worcestershire sauce, or more to taste
1 teaspoon seasoned salt
1 teaspoon garlic salt
1 teaspoon lemon-pepper seasoning
1 (3 pound) whole chicken, cut into pieces, or more to taste
½ head cabbage, shredded
3 limes, juiced, divided
2 avocados, peeled and pitted
salt and ground black pepper to taste
8 (6 inch) flour tortillas
1 bunch green onions, sliced
¼ cup chopped fresh cilantro, or to taste
¼ cup sour cream, or to taste
¼ cup salsa, or to taste

Steps:

  • Whisk vegetable oil, lemon juice, lime juice, orange juice, Worcestershire, seasoned salt, garlic salt, and lemon-pepper seasoning together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover and marinate in the refrigerator, 1 to 24 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Transfer chicken to a baking dish.
  • Bake in the preheated oven until no longer pink in the center, 45 minutes to 1 hour. Remove from the oven and shred chicken with 2 forks; discard bones.
  • Place cabbage in a bowl and pour 1/3 of the lime juice over top; toss until cabbage is glossy.
  • Smash avocados in a bowl for guacamole. Mix in 1/4 of the remaining lime juice and season with salt and pepper.
  • Warm tortillas in a skillet over medium-low heat, 2 to 3 minutes. Layer tortillas with chicken, cabbage, green onions, cilantro, guacamole, sour cream, and salsa and drizzle with remaining lime juice.

Nutrition Facts : Calories 554.7 calories, Carbohydrate 35.9 g, Cholesterol 88.4 mg, Fat 32.3 g, Fiber 8 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 821.3 mg, Sugar 7 g

OVEN-BAKED TURKEY AND BLACK BEAN TACOS



Oven-Baked Turkey and Black Bean Tacos image

Taco night has never been easier! These oven-baked turkey and black bean beauties come together fast and make clean-up a breeze.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 10

Number Of Ingredients 12

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
1 tablespoon vegetable oil
1 lb ground turkey
1 medium chopped onion (1/2 cup)
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/3 cup water
1 can (16 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
2 cups shredded Colby-Monterey Jack cheese (8 oz)
1 medium avocado, pitted, peeled and cubed
1/4 cup chopped fresh cilantro leaves
Lime wedges and sour cream, if desired

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add turkey and onion; cook 5 to 7 minutes, stirring frequently, until turkey is thoroughly cooked. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer 2 to 3 minutes, stirring frequently, until mixture is thickened. Remove from heat.
  • Meanwhile, in medium bowl, mash beans with potato masher; stir in green chiles.
  • To assemble, spread about 2 tablespoons bean mixture in bottom of each shell. Sprinkle each with 1 heaping tablespoon of the cheese and a heaping 1/4 cup turkey mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients.

Nutrition Facts : Calories 310, Carbohydrate 20 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 560 mg, Sugar 1 g, TransFat 0 g

BAKED AVOCADO TACOS RECIPE BY TASTY



Baked Avocado Tacos Recipe by Tasty image

Here's what you need: wheat flour, salt, pepper, large eggs, whole wheat bread crumb, paprika, garlic powder, cumin, avocados, plain yogurt, salt, pepper, fresh garlic, lime, green cabbage, red cabbage, shredded carrot, corn tortilla

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

½ cup wheat flour
½ teaspoon salt
¼ teaspoon pepper
2 large eggs
1 ½ cups whole wheat bread crumb
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cumin
2 avocados
¾ cup plain yogurt
¾ teaspoon salt
½ teaspoon pepper
3 cloves fresh garlic, finely minced
1 lime, juiced
½ cup green cabbage, finely sliced
½ cup red cabbage, finely sliced
½ cup shredded carrot
1 pack corn tortilla

Steps:

  • Add the flour, salt, and pepper to a bowl and whisk to combine.
  • In a separate bowl, crack the eggs and whisk.
  • In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.
  • Halve the avocados, cutting from the stem to the base.
  • Preheat an oven to 350°F (180°C)
  • Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.
  • Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.
  • Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.
  • Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.
  • In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you're ready to serve.
  • Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.
  • Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.
  • Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.
  • Enjoy!

Nutrition Facts : Calories 328 calories, Carbohydrate 45 grams, Fat 11 grams, Fiber 7 grams, Protein 11 grams, Sugar 6 grams

BAKED AVOCADO TACOS



Baked Avocado Tacos image

One of the gourmet food trucks in my area started serving deep fried avocado tacos and I decided to serve this at home. Everyone cleans the plate with this recipe. This is an easy vegetarian meal that satisfies even the hungriest carnivore. Be sure to pick out perfectly ripe avocados for this recipe - you want them firm but creamy!

Provided by Manda

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 18

cooking spray
2 cups all-purpose flour
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 ½ teaspoons onion powder
1 ½ teaspoons garlic salt
1 pinch cayenne pepper
1 cup milk
2 eggs
½ teaspoon minced garlic
2 avocados - peeled and cut into 8 pieces each
16 (6 inch) corn tortillas
1 ½ cups chopped cabbage, divided
32 cherry tomatoes, halved
½ cup shredded mild Cheddar cheese
¼ cup taco sauce, divided
¼ cup sour cream, divided

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spray a 9x13-inch baking dish with cooking spray.
  • Whisk flour, chili powder, paprika, cumin, onion powder, garlic salt, and cayenne pepper together in a bowl.
  • Beat milk, eggs, and garlic together in a separate bowl until smooth.
  • Dip each slice of avocado into flour mixture. Dip the avocado slice into the egg mixture, letting the excess egg drip back into the egg bowl, then dip the slice back into flour mixture. Repeat with remaining avocado slices.
  • Arrange coated avocado slices in the prepared baking dish. Spray the tops of the slices with more cooking spray.
  • Bake in the preheated oven until the coating is browned, about 20 minutes. Check for doneness after 15 minutes; rotate the pan once during baking if slices are browning unevenly.
  • Stack corn tortillas on a microwave-safe dish with a piece of parchment paper between each tortilla. Heat in the microwave until hot and pliable, about 1 minute.
  • Place a heated tortilla onto a work surface; top with chopped cabbage. Place an avocado slice on the cabbage; top taco with cherry tomato halves and shredded Cheddar cheese. Repeat with remaining ingredients.
  • For extra flavor, top each taco with a dollop of taco sauce and sour cream.

Nutrition Facts : Calories 414.4 calories, Carbohydrate 59.5 g, Cholesterol 59.5 mg, Fat 15.5 g, Fiber 9.3 g, Protein 12.9 g, SaturatedFat 4.6 g, Sodium 510.9 mg, Sugar 3.3 g

OVEN-BAKED BARBECUE PORK TACOS



Oven-Baked Barbecue Pork Tacos image

What could make barbecue blue corn tacos even better? Baking them so they're all hot and ready at the same time!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 10

Number Of Ingredients 7

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
1 tablespoon vegetable oil
1 1/4 lb pork tenderloin, cut into 3/4-inch pieces
1/2 cup barbecue sauce
1 can (16 oz) sweet baked beans
2 cups shredded Cheddar cheese (8 oz)
2 green onions, thinly sliced

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Stir; cook 2 to 3 minutes, stirring occasionally, until no longer pink in center. Stir in barbecue sauce; cook 2 to 3 minutes, stirring occasionally, until thickened. Transfer to medium bowl; cover to keep warm.
  • Add beans to skillet; cook over medium heat 3 to 4 minutes, stirring frequently and mashing with spatula, until liquid reduces and mixture is heated through.
  • To assemble, divide 1 cup of the cheese among shells. Top each with about 2 tablespoons bean mixture and heaping 1/4 cup pork mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with green onions.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 570 mg, Sugar 7 g, TransFat 0 g

BAKED POTATO TACOS



Baked Potato Tacos image

Turn baked potatoes into tacos with this dish from Kraft. Our baked potatoes tacos are loaded with beef, cheese and sour cream for a fun twist on taco night.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 4 servings.

Number Of Ingredients 6

4 baking potatoes (1-1/4 lb.)
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
4 green onions, sliced
1/2 cup BREAKSTONE'S Reduced Fat Sour Cream

Steps:

  • Heat oven to 425ºF.
  • Prick each potato several times. Bake 45 min. or until tender.
  • Meanwhile, cook meat with seasoning mix as directed on package.
  • Cut slits in tops of potatoes; top with meat mixture and remaining ingredients.

Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 740 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 5 g, Protein 28 g

BAKED ROLLED TACOS



Baked Rolled Tacos image

My boyfriend, like most guys, has a huge appetite; I have a huge "need" to be frugal. Both of us are committed to eating healthy MOST of the time (that way, we don't feel as guilty while eating our pizza and wings and downing a couple of adult beverages on the weekends haha). Anywho, I'm on this huge kick right now of using cheap but healthy "fillers" such as beans, brown rice, textured vegetable protein (TVP), and fresh veggies (sometimes all at once!). My favorite home-cooked meals are not only healthy, but provide both of us with large enough portions to feel satisfied, plus "seconds" for the boyfriend, PLUS provide me with a work lunch the following day. If I can freeze half for a future meal, even better. Next time I make these, I'll probably throw in some chopped bell pepper and shredded carrots...that'll give me a couple more tacos, and more veggies! These are very filling.

Provided by Robyns Cookin

Categories     Chicken Breast

Time 1h

Yield 16 tacos, 6 serving(s)

Number Of Ingredients 10

1 large chicken breast, cooked and shredded
1 (15 ounce) can black beans, drained and rinsed
1/2 teaspoon cumin
2 tablespoons chili powder
3 garlic cloves (or 1 tsp garlic powder)
2 cups red enchilada sauce
1 cup water
1/2 medium white onion, diced
1 cup 2% cheddar cheese, shredded
16 corn tortillas

Steps:

  • In a saucepan, mash the beans with a potato masher.
  • Add the chicken, cumin, chili powder, garlic, enchilada sauce, and water. (Depending on how thin your enchilada sauce is, you may want to decrease the amount of water.).
  • Turn heat to low and simmer until all liquid is absorbed. If the mixture is too liquidy, strain through a cheesecloth.
  • Remove from heat and stir in half cup of cheese and the onions.
  • Preheat oven to 400°.
  • To prevent cracking, prep the tortillas by wrapping them in a kitchen towel and placing in a metal colander over a covered pan of boiling water until they are hot and pliable.
  • Place 1/4 cup of filling lengthwise in the tortilla and roll the tortilla around it.
  • Place on a greased cookie sheet, seam-side down. (At this point, you may want to secure each with toothpicks, though I haven't found it necessary.).
  • Spray lightly with canola cooking spray and bake in preheated oven until taco shells are crispy.
  • Top with the remaining cheese and bake until melted.
  • Serve with taco sauce, homemade guacamole, and/or sour cream.

Nutrition Facts : Calories 341.3, Fat 7.9, SaturatedFat 2.3, Cholesterol 20.1, Sodium 412.4, Carbohydrate 49.4, Fiber 10.3, Sugar 1.7, Protein 20.3

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