Baked Chicken Tacos are super flavorful, easy to make and crispy! You won't make tacos any other way again.
If you think you have to fry tortillas to have crispy tacos, think again. These tacos are just as crispy as if they were deep fried. I was shocked when I first made them. I have a funny feeling that oven baked chicken tacos will be on your weekly meal rotation!
Why you'll love Baked Chicken Tacos:
- Easy to make - All you have to do is make the meat filling, fill the tacos and bake!
- So tasty - There are lots of yummy spices in this baked chicken tacos recipe. There is no shortage of flavor.
- Skip store-bought taco shells - These are healthier and more delicious compared to store-bought deep fried taco shells.
- Fun for adults and kids! - Make a little topping bar so everyone can customize their tacos.
Ingredients overview:
- ground chicken meat - I recommend a fat percentage around 90%. If you use 99% lean, the meat will be dry.
- diced yellow onion - For flavor.
- avocado oil spray - Be generous with the spray to get the tacos nice and crispy.
- smoked paprika, chili powder, garlic powder, ground cumin, dried oregano, salt and black pepper - The perfect mix of spices for this recipe.
- canned diced tomatoes - If you only have pureed tomatoes, that's fine but I like the texture of diced.
- canned diced green chilis - I recommend mild, unless you like things spicy.
- freshly chopped cilantro - If you think cilantro tastes like soap, you can skip it. I personally love it.
- shredded cheddar cheese - I always shred mine fresh. It melts nicer and has less added ingredients.
- corn tortillas - We're using corn tortillas in this recipe because they get so crispy. Plus, they are naturally gluten-free for my gluten-free friends.
How to make baked chicken tacos?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
- First, preheat the oven to 425 degrees F.
- Heat a pan on medium heat and spray with avocado oil.
- Add onion and sauté for 1-2 minutes.
- Next, add ground chicken and all spices to the pan. Use a spatula to break up the chicken. Cook for about 6 minutes, or until chicken is no longer pink.
- Then, add diced tomatoes, green chilis and cilantro. Let cook on medium low heat, stirring occasionally for about 5 minutes and then remove from the heat.
- Spray the corn tortillas on both sides with oil very well.
- Place them on a baking sheet.
- Evenly distribute the chicken mixture onto one side of each tortilla with a sprinkle of cheese.
- Bake them for 4-5 minutes until the cheese melts and they are soft and pliable.
- Then, fold over the tortillas. Use the back of a spatula to press them down.
- Place them back into the oven for 10-15 more minutes, or until crispy.
- Serve the tacos with your favorite toppings. I served mine with a sauce made from full-fat Greek yogurt, fresh lime juice and avocado!
Expert Tips:
- Use ground chicken with a fat percentage around 90%. If you use 99% lean, the meat will be dry.
- Spray the tortillas well with oil spray or they will not crisp up.
- You cannot just place the tortillas on the baking sheet and fold them over. They will break. This is why I say to bake them for 4-5 minutes first. This makes them pliable. I know from experience!
Recipe variations:
- Use flour tortillas instead of corn tortillas.
- Use ground turkey or beef instead of ground chicken.
- Use cotija cheese instead of cheddar cheese.
Topping ideas:
- salsa
- avocado
- sour cream
- shredded lettuce
- pickled red onion
- Greek yogurt
- jalapeño slices
- sauce made from full-fat Greek yogurt, fresh lime juice and avocado
Dietary adaptations:
- gluten-free - This recipe is gluten-free.
- dairy-free - Use non-dairy cheese or skip the cheese all together.
- vegan - Use beans instead of chicken and use non-dairy cheese or don't add it.
Of course, always check to make sure all the products you are using comply with the diet you follow.
Storage and reheating instructions:
- Store leftover tacos in an airtight container in the fridge for up to two days.
- Reheat them in an oven or air fryer until warm.
Baked Chicken Tacos
Baked Chicken Tacos are super flavorful, easy to make and crispy! You won't make tacos any other way again.
Ingredients
- 1 pound ground chicken meat - I recommend a fat percentage around 90%. If you use 99% lean, the meat will be dry.
- 3 tablespoons diced yellow onion
- avocado oil spray
- ½ tablespoon smoked paprika
- ½ tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup canned diced tomatoes
- 2 tablespoons canned diced green chilis
- 3 tablespoons freshly chopped cilantro
- 1 cup shredded cheddar cheese
- 10 corn tortillas
Instructions
- First, preheat the oven to 425 degrees F.
- Heat a pan on medium heat and spray with avocado oil. Add onion and sauté for 1-2 minutes. Next, add ground chicken and all spices to the pan. Use a spatula to break up the chicken. Cook for about 6 minutes, or until chicken is no longer pink.
- Then, add diced tomatoes, green chilis and cilantro. Let cook on medium low heat, stirring occasionally for about 5 minutes and then remove from the heat.
- Spray the corn tortillas on both sides with oil very well. Place them on a baking sheet. Evenly distribute the chicken mixture onto one side of each tortilla with a sprinkle of cheese.
- Bake them for 4-5 minutes until the cheese melts and they are soft and pliable. Then, fold over the tortillas. Use the back of a spatula to press them down. Place them back into the oven for 10-15 more minutes, or until crispy.
- Serve the tacos with your favorite toppings. I served mine with a sauce made from full-fat Greek yogurt, fresh lime juice and avocado!
Nutrition Facts
Baked Chicken Tacos
Amount Per Serving
Calories 477
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g56%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 126mg42%
Sodium 669mg29%
Potassium 873mg25%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 2g2%
Protein 31g62%
Vitamin A 1086IU22%
Vitamin C 6mg7%
Calcium 286mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Tried this recipe?Tell me how it was!
Ann Donohue
I tried baked chicken tacos.They were incredibly delicious. The spices in the filling were awesome. I could even see making just the filling!
Yay! 🙂