Baked Chicken Tacos pack a flavor punch with seasoned meat, cheesy crispy tortillas, and creamy cilantro-lime sauce. They’re baked to perfection and topped with your favorite toppings.
The Best Baked Chicken Tacos
I have three kids in school and a busy work schedule, so weeknights can get hectic. Even though I love cooking and it’s my favorite hobby, I’m always on the lookout for quick and easy dinners that everyone will enjoy without complaints.
These baked chicken tacos are a go-to for us. They’re simple, my kids love them, and they’re one of my favorite dinners too! Just add your favorite toppings for an easy, no-stress meal with minimal cleanup.
Ingredients
- Olive Oil: Used to cook the onions and garlic, adding flavor.
- Yellow Onion: Cook until soft and see-through for the best flavor.
- Minced Garlic: Add garlic after the onions to keep it from burning.
- Spices: A taco seasoning blend that makes the chicken taste rich and flavorful.
- Ground Chicken: I recommend using ground thigh meat, but in a pinch breast will work as well.
- Tomato Sauce: Adds moisture and a bit of sweetness to the meat.
- Shredded Cheese: I use Colby Jack or Extra-Sharp Cheddar.
- Crispy Corn Tortilla Shells: Pre-bake shells for a few minutes to keep them from getting soggy.
How To Make Baked Chicken Tacos
- Preheat oven to 400°F.
- Cook onions in olive oil, add garlic, then stir in spices.
- Brown ground chicken, mix in tomato sauce.
- Bake tortilla shells for 5 minutes.
- Fill shells with chicken, top with cheese.
- Bake again until cheese melts.
- Top with avocado, tomatoes, cilantro-lime sauce, and serve.
Quick Tip
Cooked taco meat freezes well when stored in a labeled freezer bag. Freeze spread out and flat so it’ll thaw quickly. This will make a speedy dinner choice!
Baked Chicken Taco Toppings
- Avocado: Slice or mash it, and add seasonings to make guacamole.
- Cherry Tomatoes: Chop them for a fresh topping or use pico de gallo instead.
- Cilantro-Lime Sauce: Adds a cool, fresh taste to your tacos.
- Cilantro: Optional; chop it for extra flavor.
- Lime: Squeeze it for a tangy, fresh taste.
- Sour Cream or Greek Yogurt: Use for a creamy, lighter topping.
- Pickled Red Onions: Try quick pickled red onions for a tangy crunch.
- Green Onions: Use as a fresh alternative to cilantro.
- Jalapeño: Add thin slices for some heat.
- Cotija Cheese: Sprinkle on top for a salty finish.
Storage
Leftovers?
- Refrigerate: Place tacos in an airtight container or cover with foil. Store in the fridge for up to 3 days.
- Reheat: To maintain crispiness, reheat in the oven at 350°F (175°C) for about 5-10 minutes, or until heated through.
More Easy Chicken Recipes
Baked Chicken Tacos
Baked Chicken Tacos are the perfect combination of robust seasonings, savory chicken, and creamy cilantro-lime sauce, all wrapped up in piping hot corn tortillas.
Equipment
- Sheet pan 21 x 15-inch
- Food Processor or blender
- Large cast-iron pan
Ingredients
Baked Chicken Tacos
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion
- 2 teaspoons minced garlic
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon chicken bouillon powder
- 1 pound ground chicken thigh meat if possible
- 1/2 cup tomato sauce
- 1-3/4 cups shredded Colby jack or extra-sharp Cheddar cheese or extra-sharp Cheddar cheese
- 12 stand up hard (crispy) corn tortilla shells
OPTIONAL: Cilantro-Lime Sauce
Toppings
- Toppings as desired see note 1
Instructions
- Zest limes with a zester to get 1/4 teaspoon zest. Juice the lime using a citrus juicer to get 2 tablespoons lime juice. Preheat the oven to 400℉. Use a very large sheet pan or two smaller ones.
- Add all the sauce ingredients to a food processor and blend or pulse until smooth. Transfer sauce to a Mason jar and refrigerate while preparing everything else so flavors can intensify.
- Dice the onion and mince the garlic. Add olive oil to a large cast iron pan and place over medium-high heat. Once the oil is hot, add in the diced onion. Cook for 3–5 minutes or until soft and translucent. Add in the garlic and cook for 20–30 seconds. Add in the chili powder, ground cumin, paprika, onion powder, garlic powder, dried oregano, salt, pepper, and chicken bouillon powder. Cook and stir the spices until fragrant, about 30 seconds. Nothing should be burning; reduce the heat if needed.
- Press everything to the sides of the pan. Add the ground chicken to the center of the pan. Crumble the meat into small pieces and cook until no longer pink, but not cooked through all the way, about 4–5 minutes. This will take longer in a nonstick pan and you may need to drain off accumulated liquid here.
- Add in the tomato sauce and scrape the bottom of the pan to release any browned bits, this is where the flavor is! Let simmer for 3–5 minutes, or until fully cooked through, and then remove from heat.
- Add tortilla shells to pans, I can fit 9–10 in a 9 x 13-inch pan and add the rest to an 8 x 8-inch pan. Bake for 5 minutes to keep the shells from getting soggy quickly.
- To the baked shells, add a heaping 1/4 cup of the taco meat filling and 2 tablespoons cheese on top. Repeat until all the shells are filled.
- Bake for 8–15 minutes or until shells are crispy and cheese is very melted.
- Add your favorite toppings right on top of the tacos. I love topping these tacos with thinly sliced avocado, diced cherry tomatoes, sour cream, and lots of cilantro-lime sauce. Enjoy right out of the oven!
Recipe Notes
Note 1: I love to top these tacos with thinly sliced avocado, diced cherry tomatoes, sour cream, and lots of the cilantro lime sauce. You can also use guacamole, pico de gallo, jalapeno, cilantro, green onions, fresh lime, cotija cheese, or pickled red onions, there are tons of delicious options!
Nutrition: The nutrition information is calculated for one serving of three tacos.
Storage: Store leftovers in the fridge, keeping toppings separate, and reheat tacos in the oven before serving.
Nutrition
Serving: 1serving | Calories: 854kcal | Carbohydrates: 43g | Protein: 39g | Fat: 60g | Saturated Fat: 21g | Cholesterol: 177mg | Sodium: 961mg | Potassium: 1035mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2027IU | Vitamin C: 5mg | Calcium: 482mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
These were wonderful! My husband called them “restaurant quality “ and he is not even a hard taco shell fan. I am so glad I made a second batch of the seasoning to use another time!
Yay! What a win! Thanks Briana! 🙂