Baked Soft Tacos
These soft tacos are baked instead of fried making them just as delicious without all the oil from frying. They are so simple to make that you can let your kiddos help with the filling and rolling. Plus they freeze great for future easy to grab and go meals.
- 1 lb. Boneless skinless chicken breast or tenders
- Fresco Fajita Blend
- 2 Bell Peppers, cleaned and sliced
- 1 Red Onion, sliced
- 1 can diced green chilis (4-5 ounces)
- Flour Tortillas
- Shredded Mexican Cheese blend
- Fresco Corn Salsa (recipe here)
Cook your chicken then cut into bite size pieces and set aside. Using the same pan saute two sliced bell peppers and one sliced onion. As the veggies saute, season with a generous amount of Fresco Fajita Blend. Pour in one small can of diced chilis, including all the liquid. Add two of the chopped chicken breasts back into the pan and stir until well combined. Remove from pan into a bowl and add shredded Mexican cheese blend. Lay out a flour tortilla and fill with about 1/2 cup of the mixture. Roll the taco and place on a baking sheet or roll into wax paper and freeze in a ziplock bag.
Serve with our guacamole or fresh pico de gallo.
Correction from the video: Bake at 425° for 10-12 minutes not 350°.