Description
These baked chicken and mushroom tacos are a fun, healthier twist on taco night. The creamy avocado jalapeño salsa adds a fresh, spicy kick that ties everything together.
Ingredients
Scale
- For the chicken and mushrooms:
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 8 oz cremini mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the avocado jalapeño salsa:
- 1 ripe avocado, peeled and pitted
- 1 jalapeño, seeded and roughly chopped
- 1/4 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 1/4 cup water
- Salt to taste
- For serving:
- 8 small corn or flour tortillas
- Shredded lettuce
- Crumbled queso fresco or cotija cheese
- Lime wedges
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss chicken pieces and sliced mushrooms with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper until well coated.
- Spread the chicken and mushroom mixture in a single layer on a baking sheet lined with parchment paper.
- Bake for 18-22 minutes, until chicken is cooked through and mushrooms are tender, stirring halfway through.
- While chicken bakes, make the salsa: In a blender, combine avocado, jalapeño, cilantro, lime juice, and water. Blend until smooth. Season with salt to taste.
- Warm tortillas according to package directions.
- To assemble, place a portion of the baked chicken and mushrooms on each tortilla. Top with shredded lettuce, a drizzle of avocado jalapeño salsa, and crumbled cheese. Serve with lime wedges.
Notes
For a milder salsa, remove the jalapeño seeds and ribs. You can also add a tablespoon of sour cream or Greek yogurt to the salsa for extra creaminess. Leftover salsa can be stored in the fridge for 1-2 days.
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 32g
- Protein: 34g