Preheat your oven to 400°F (200°C). This ensures that your taco shells become perfectly crispy while the filling cooks.
Spray a 9x13-inch baking dish with cooking oil spray and set it aside. This will prevent sticking and make cleanup easier.
Heat the olive oil in a skillet or pan over medium-high heat. When the oil is hot, add the chicken thighs and sear them until they are golden and crisp. The key is to let them develop a nice color without crowding the pan.
Once the chicken is seared, add the minced garlic and fry until fragrant, about 1 minute. Be careful not to burn the garlic, as it can turn bitter.
Pour in the barbecue sauce and sprinkle with salt to season. Stir everything together, allowing the sauce to coat the chicken evenly. Cook until the chicken is glossy and the sauce thickens slightly, which should take about 4 to 5 minutes.
Turn off the heat and prepare your taco shells. Arrange them in the prepared baking dish. This is where you’ll load up all the delicious fillings.
To prevent sogginess, sprinkle 1 to 2 tablespoons of shredded mozzarella cheese into each taco shell. This cheese layer acts as a barrier, keeping the taco shells crispy.
Spoon about 2 to 3 tablespoons of the chicken mixture into each shell on top of the cheese. Make sure to distribute the filling evenly, so everyone gets their share.
Next, top each filled taco with slices of green bell pepper, red onion, mushrooms, and olives. These add freshness and texture to the dish.
Finish off by sprinkling the remaining shredded mozzarella cheese over the top of the filled tacos, followed by a light dusting of Italian seasoning.
Now, place the baking dish in the oven and bake for about 15 minutes, or until the cheese has melted completely and is bubbly. You’ll know it’s ready when the aroma fills your kitchen!
Once done, remove from the oven and serve immediately. Enjoy with a side of sour cream, guacamole, or salsa to enhance the flavors.
