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Baked Chicken & Mushroom Tacos with Avocado–Jalapeño Salsa

Delicious baked tacos filled with juicy chicken and mushrooms, topped with a fresh avocado-jalapeño salsa for a warm, comforting meal perfect for family gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 1 lb boneless, skinless chicken breasts, diced Opt for organic chicken for maximum flavor.
  • 1 cup mushrooms, finely chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp olive oil
For the Avocado-Jalapeño Salsa
  • 2 ripe avocados, diced
  • 1 small jalapeño, seeds removed and minced
  • 1 small red onion, finely chopped
  • 1 Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Salt to taste
For the Tacos
  • 8 pieces corn tortillas Ensure that corn tortillas are gluten-free if needed.
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Cooking spray or oil for greasing

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray or a drizzle of olive oil.
  2. In a medium skillet over medium heat, add olive oil. Once hot, sauté the onion and garlic until translucent (about 2-3 minutes).
  3. Add the diced chicken, mushrooms, chili powder, cumin, salt, and pepper. Cook until the chicken is no longer pink and mushrooms are tender (approximately 7-10 minutes). Remove from heat.
  4. While the filling cooks, assemble the avocado-jalapeño salsa. In a bowl, mix together the diced avocados, minced jalapeño, red onion, lime juice, cilantro, and salt. Gently fold to combine and set aside.
  5. Warm the corn tortillas slightly in the microwave or on a skillet for easier folding.
Assembly and Baking
  1. On each tortilla, place a generous spoonful of the chicken and mushroom mixture, followed by a sprinkle of shredded cheese.
  2. Roll the tortillas around the filling into a taco shape and place them seam-side down on the prepared baking sheet.
  3. Bake in the preheated oven for 15-20 minutes until tortillas are crispy and cheese is melted.
  4. Remove from oven and serve warm topped with the vibrant avocado-jalapeño salsa.

Notes

Consider customization options such as using ground turkey or beef instead of chicken, and setting up a toppings bar with extras like sour cream or pickled jalapeños. Store leftovers in an airtight container for up to three days and reheat in the oven for the best texture.