Crispy Baked Chicken Tacos
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OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!
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reasons to make crispy baked chicken tacos
- Gets dinner on the table fast. With an easy chicken filling and the most fragrant spices, cilantro and a little bit of cheese, these tacos come together very quickly.
- Crowd favorite. Crispy tacos are loved by all – toddlers, kids, teens and grown ups. And with minimal prep and hands off time, these baked tacos are great for family dinners, big get togethers, holiday parties, baby showers and game day.
- Completely baked start to finish. Super crispy, crunchy, cheesy chicken tacos that do not require any kind of deep-frying. And that little brush of oil prior to baking helps these bad boys crisp up in the oven oh-so-perfectly.
Ingredients
Ground chicken
Ground beef, pork, chicken or turkey are all great options.
Onion
Yellow or white can be substituted for sweet onion.
Garlic
Garlic puree is one of our favorite swaps to cut down on prep time even more.
Green chiles
Adds a subtle kick of heat, but can be omitted for mild flavors.
Chili powder, paprika, oregano and cumin
An easy homemade taco seasoning!
Cilantro
Adds bright, fresh flavors but can be skipped if needed.
Lime juice
Freshly squeezed is best but bottled lime juice will also work.
Mexican cheese blend
You can also use cheddar, colby jack, monterey jack or pepper jack.
Tortilla
6-inch flour or corn tortillas can be used depending on personal preference.
tips and tricks for success
- Use your favorite meat. Ground beef, pork, chicken or turkey will all work very well here.
- Make them mini. Use smaller corn or flour tortillas to make them bite-sized, perfect to serve as a party appetizer or after school snack.
- Warm the tortillas. Warming the tortillas in the microwave for about 15-30 seconds will allow them to be more pliable and easy to work with, preventing cracks when assembling.
- Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill.
- Brush with oil. Brush the tacos with oil prior to baking – this is key for that favorited crispy texture and golden brown color.
- Reheat in the oven. Leftover tacos can be soggy when reheated in the microwave. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
what to serve with crispy baked chicken tacos
Crispy Baked Chicken Tacos: Frequently Asked Questions
Not at all! Ground beef or ground pork can be used instead of ground chicken.
We recommend warming the tortillas prior to assembly, about 15-30 seconds in the microwave, or until pliable.
You can serve with some of your favorite toppings – pico de gallo, avocado or guacamole, queso fresco or cotija cheese, shredded lettuce, jalapenos, lime wedges, or cilantro.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Crispy Baked Chicken Tacos
Ingredients
- 2 ½ tablespoons canola oil, divided
- 1 pound ground chicken
- ½ medium sweet onion, diced
- 3 cloves garlic, minced
- 1 (4.5-ounce) can chopped green chiles
- 1 ½ teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ cup chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups shredded Mexican cheese blend, divided
- 8 flour or corn tortillas, warmed
For serving
- Pico de gallo
- Guacamole
- Shredded lettuce
- Lime wedges
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
- Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
- Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
- Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.
- Place into oven and bake until toasted and crispy, about 12-15 minutes.
- Serve immediately with desired toppings.
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Our new go to tacos! Chef’s kiss!
Excellent, and so simple! Liked it a lot.
Fantastic recipe! Pairs well with lime margaritas and MLB baseball.
I just made these last night and while they didn’t exactly look as crispy as in the recipe photo, they tasted absolutely delicious! I will definitely be making them again. 🙂
These were absolutely delicious! I will definitely make these again.
These were quick and easy to make for dinner! What is a good option for reheating any leftovers tacos?
These were delicious! Love that there is less prep work and clean up than traditional tacos. They are a little tricky to eat, but we will definetely be making them again.
Very good, very easy! Loved this.
First time cooking chicken tacos and they did not disappoint. So flavorful and delicious!!! Thank You for a wonderful recipe.
Can I use!
Can noise flour tortillas?