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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Just wondering if you can leave out, or substitute, something for the cilantro? We’re not big fans of the flavor.
Hi! Making these tonight does anyone know if they are as good after freezing or the steps on defrosting. Would want to try making In bulk for easy weekday meals.
These are delicious! Our shells broke apart too (corn) and became slightly tough – but the favor was amazing. Thank you!
Used shredded chicken, just poached some chicken breast in and pulled apart with two forks. For the corn tortillas use the thin taco size, microwave 30-60 seconds in a damp paper towel then coat both sides well with avocado oil, cheese on bottom, chicken on top when you fold them the weight of the meat will keep the tortillas from opening up during cooking. 425 for 15m came out perfectly crisp
Phenomenal, I cook everyday, these were as good or better than the street tacos we get from food trucks in New Mexico with the added bonus they did not cost $5 per taco! Many thanks to the very smart person who advised to cook in oven for one minute so they fold without breaking. Mine looked like the the photo, yours will also. I thank damn delicious for another Fab recipe.
We’ve made these a couple times now and they are excellent. The kids all love them. I’m going to try Angie’s hack for the tortillas, as we’ve not had great luck getting them to crisp.
Great recipe! Super delicious. Followed the directions as is but used avocado oil instead of canola as it’s what I had available. Listened to some others in regard to heating up the corn tortillas before adding meat and folding. It makes it more pliable to work with.
So delicious!!!
Family loved them! Will double recipe next time so we have more leftovers!!!!
Third time making these and finally figured out a hack! Spray a baking sheet with cooking spray, lay corn tortillas out with minimal overlap, spray again. Bake for 3 minutes, pull out of the oven and fill with meat and cheese. Fold in half and then place another baking sheet on top to hold the tacos closed. Bake 3 minutes, flip and bake another 3 minutes. Crispy but not overdone!
I made these tonight and they taste very good. My problem was with the tortillas. They browned too quickly. I used corn and flour to see which one I liked better. After about 5 minutes they were getting very brown. Turned off the oven and cracked the door. Recipe says 12-15 minutes Any suggestions?
Cover with foil for a while in oven and use higher temp oil like canola or avocado if you did olive oil that would be a problem at this temp
As a couple other posters commented, I too would like to know specifically what tortillas you used to make these. Could you please share? Thank you!
My teenage daughter and I made these when my husband was out of town, we loved them so much we had to make them again for him a couple of weeks later. They are a HUGE hit with everyone! A bonus, they make a lot and reheat very nicely in a toaster oven or air fryer.
As everyone else mentioned, these are great. The whole family loved them! I used olive oil because that’s what I had. My only advice is to make extra because they’re going to go fast!
This recipe was amazing. My husband and children loved it. Thank you “Damn Delicious” for always having full proof recipes that are excellent.
Absolutely loved trying out the new recipe from this site! The flavors were exquisite, and the presentation was a delight. I even served it with my beautiful jug and glass set, adding an extra touch of elegance to the dining experience. The step-by-step instructions were clear and easy to follow, making the dish a breeze to prepare. Can’t wait to explore more recipes here and showcase them in my lovely dining collection. Thank you for such a wonderful culinary adventure
Would these work in an air fryer??
These tacos feature soft, juicy chicken encased in a crisp, golden crust, perfectly cooked for a healthier alternative to the traditional fried versions. With each bite, you will experience a satisfying texture contrast, from the crispness of the chicken to the softness of the tortilla. Served as a fun weeknight dinner or a delicious party snack, crispy baked chicken tacos are sure to be a hit with both family and friends. Get ready to enjoy a delicious and satisfying taco experience that is both easy to make and incredibly tasty. 🙂
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Love this recipe! A few more steps than opening a packet of taco seasoning on top of ground meat but so much more delicious and about the same time to prep. I now have a new go-to weeknight taco recipe.
These are super easy and delicious! They reheat nicely and are super good cold! Ive tried so many of your recipes and they really all are so so good!