Baked Chicken Tacos
What is it about tacos? I love ’em like I love me some Tim Riggins. Beef, pork, chicken, veggies… you name it, I’m all over them. Shirt on, shirt off, sober, drunk… I’ll take #33 wrapped up in a tortilla any day of the week. But then again, Mr. Riggins wrapped up in anything is bound to be edible, right?
Man oh man how I miss the time in my life that was Friday Night Lights. My husband and I started watching the series shortly after my second son was born and I’m pretty sure we watched the first 4 seasons in a matter of weeks. We loafed around our house in a post baby slumber taking naps, snuggling the little one and watching what might have been an unhealthy amount of tv. The show sucked us in and we were in the perfect state to be glued to the couch and our tv. Soaking in the newborn baby, spending so much time together… it was a special time for us. Life is usually so on the go for us. I look back at those few weeks and realize how special they were. It was pretty great having the Mr. around for a long chunk of time with no agenda. Just me, my man, my little man, Riggins, Coach and Tammy.
After we devoured the first few seasons, we (not so) patiently waited for the last season to come out and then watched it slowly, savoring each episode as we knew it was quickly coming to an end. For the record, my husband would NEVER use the words ‘devour’ or ‘savor’ when talking about my beloved FNL or anything for that matter but whatever. My point is we loved watching the show together and now that’s it’s long over, we’ve yet to find a series we both really dig. Parenthood is fantastic and we laugh and cried our way through the first two seasons, we bulldozed through House of Cards in just under a week, but nothing has really caught us and as of now we have nothing new to watch together. We’re in a series rut.
We do plenty of other fun things together; we try to have a snowboarding date a few times a week, we play tennis, go out to eat… but sometimes loafing around the house is what the doctor ordered. Now that life has slowed down for me, I want a series where we can pull the blinds, take lunch to bed and watch episode after episode of something. I’m tired of watching poker just as I’m sure he’s tire of Giada and Alton. I’m turning to you folks. What are you watching? Are you loving anything that I don’t know about? WE NEED A MORE TV INTERVENTION. Said no one ever.
So what do these tacos have to do with tv anyway? Nothing expect my love of tacos and Tim Riggins seemed somewhat relative. And these are the perfect lunch/dinner to bring to bed or the couch to watch said series. They’re easy, delicious and maybe my new favorite thing. I got the idea of baking the shells after I saw a post Bree did a month or so ago. She’s onto something, folks. Not rocket science, you can fill these shells with whatever your little heart or bellies desire. I did a riff on my slow cooker chicken and added the same dried spices I use for ground beef tacos. What makes these special is the crispy, golden shells after you bake them. The filling is an afterthought. A really tasty afterthought but still, it’s all about the shells. I don’t think I’ll ever make regular tacos again. Crispy shells = the real deal.
Seriously, what are you watching right now? Please share with me. We NEED a new show.
Where is Tim Riggins? Is he on hiatus? I need him back in my life.Print
A make ahead dish thanks to the slow cooker. These are some of the best chicken tacos I’ve ever had. Baking the shells makes them toasty and nutty! A perfect weeknight dinner!
- 1 lb organic boneless, skinless chicken breasts
- 2 teaspoons dried minced onion
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon crushed red pepper
- 1 teaspoon dried minced garlic
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 cup organic low sodium chicken stock (or homemade)
- 12 organic corn tortilla shells
- cotija cheese
- smashed avocado or guacamole
- fresh cilantro
- Place chicken in slow cooker.
- Mix all dried ingredients into a small bowl; sprinkle over the chicken breasts.
- Pour in the chicken stock.
- Cook on low for 6 hours.
- When chicken is cooked, use two forks to shred chicken. (Chicken can be made up to a day ahead)
- Preheat oven to 400F degrees.
- Place the taco shells in a oven proof baking dish. Divide chicken among taco shells.
- Top with a sprinkling of cojita cheese.
- Bake in preheated oven for 15-20 minutes until shells are toasty and golden brown.
- Remove from oven and top with smashed avocado, fresh cilantro and hot sauce.