Cheesy Baked Chicken Tacos

Method

How it goes together

1. 01

   Step 1

   Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

   The tortillas only crisp and the cheese only browns in the 10-15 minutes given if the oven is already at full heat when the tray goes in.

2. 02

   Step 2

   Cook the onion and garlic – Heat the olive oil in a large heavy-based frying pan over medium–high heat. Add the onion and cook, stirring occasionally, for 2–3 minutes until softened. Add the garlic and cook, stirring, for 30 seconds until fragrant.

   Softening the onion first takes the raw bite out and builds the sweet base the spices sit on later.

3. 03

   Step 3

   Cook the chicken – Add the chicken and cook, stirring frequently, for 3–4 minutes until it has changed from pink to white.

   Only the surface needs to set here, the filling keeps cooking with the vegetables and in the oven, so the mince stays juicy.

4. 04

   Step 4

   Add the vegetables – Stir through the capsicum and corn and cook for 3–4 minutes until the capsicum has softened slightly.

5. 05

   Step 5

   Season the filling – Add the paprika, cumin, oregano, onion powder, salt and pepper. Cook, stirring, for 30 seconds until fragrant.

   A short stint in the hot fat pulls the flavour out of the dried spices, so the filling tastes rounded rather than dusty.

6. 06

   Step 6

   Finish the filling – Stir through the tomato paste and cook for 30 seconds. Add the water and simmer for 2–3 minutes until the sauce has thickened and most of the liquid has evaporated. The filling should be moist but not watery. Remove from the heat and stir through the cream cheese (if using), until smooth and completely incorporated. Set aside to cool slightly.

   Cooking off the water concentrates the sauce and keeps the tortillas from steaming from the inside; the cream cheese off the heat binds it into a filling that stays put when folded.

7. 07

   Step 7

   Make the avocado cream – Add all of the ingredients, except the water, to a food processor. Blend until smooth, then gradually add the water until the sauce reaches your desired consistency.

   Adding the water in stages lets you stop at a sauce that drizzles rather than one you have thinned past saving.

8. 08

   Step 8

   Assemble the tacos – Generously spray a large baking tray with olive oil spray. Working with one tortilla at a time, lightly spray one side of each tortilla with oil. Place about ¼ cup of the chicken mixture onto the oiled side, fold the tortilla over, then arrange on the tray. Use a small dish to help keep the tacos closed while assembling (see video). Repeat with the remaining tortillas. Sprinkle the grated cheese evenly over the tacos.

   Oil on the outside of the tortilla is what fries it against the hot tray into a crisp shell; keeping the fill to about a quarter cup lets the taco close and hold its shape.

9. 09

   Step 9

   Bake – Bake for 10–15 minutes, or until the tortillas are golden and crisp and the cheese has melted.

10. 10

    Step 10

    Serve – Sprinkle with the coriander, then serve immediately with the avocado cream and lime wedges, if desired.

    The crisp shell softens as it sits, so these are at their best straight from the tray.