Baked Chicken Tacos w/ High Protein Cilantro Crema

Ingredients (serves 4–5)

For the tacos:

• 2 cups cooked shredded chicken

• 8–10 mini or small tortillas (low carb preferred)

• 1 cup Mexican blend cheese

• 1/2 cup salsa

• 1 tsp chili powder

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder 

• Salt & pepper

• Toppings 

• avocado chunks or slices 

• Cilantro 

• Onion 

• Diced tomatoes 

For the high-protein cilantro cream:

• 2 cups cottage cheese (blended smooth)

• 1/4 cup fresh cilantro

• Juice of 1 lime

• 1 small garlic clove

• Salt & pepper

• Splash of water or milk (to thin)

Instructions

1. Prep the filling

• In a bowl, mix shredded chicken, salsa, spices, salt, and pepper.

2. Assemble tacos

• Preheat oven to 400°F

• Fill each tortilla with chicken mixture + cheese

• Fold and place in a greased baking dish

3. Bake

• Bake for 15–20 minutes until crispy and golden

4. Make the sauce

• Blend cottage cheese, cilantro, lime juice, garlic, salt, and pepper until smooth

• Thin to drizzle consistency

5. Finish

• Drizzle cilantro cream over hot tacos

• Optional: add extra cilantro, jalapeños, or lime

  Nutrition per serving:
  Calories: 430–480 cal

• Protein: ~38–42 g

• Carbohydrates: ~22–28 g

• Fat: ~20–24 g

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