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Crispy Baked Chicken Tacos Recipe

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4 from 52 reviews

These Crispy Baked Chicken Tacos are a flavorful and easy-to-make meal featuring seasoned ground chicken, melted Mexican cheese, and a crispy baked tortilla shell. Perfectly spiced with chili powder, smoked paprika, and cumin, these tacos are baked to golden perfection and served with fresh toppings like pico de gallo, guacamole, and shredded lettuce for a satisfying dinner or party appetizer.

Ingredients

For the Chicken Filling

  • 2 1/2 tablespoons canola oil (divided)
  • 1 pound ground chicken
  • 1/2 medium sweet onion (diced)
  • 3 cloves garlic (minced)
  • 1 (4.5-ounce) can chopped green chiles
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 1/2 cups shredded Mexican cheese blend (divided)

For Assembly and Serving

  • 8 flour or corn tortillas (warmed)
  • Pico de gallo (for topping)
  • Guacamole (for topping)
  • Shredded lettuce (for topping)
  • Lime wedges (for serving)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 425 degrees F. Lightly oil a baking sheet or coat it with nonstick spray to prevent the tacos from sticking during baking.
  2. Cook Chicken Mixture: Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-high heat. Add the ground chicken, diced onion, and minced garlic. Cook, crumbling the chicken as it cooks, until browned and cooked through, about 3-5 minutes. Drain excess fat to keep the filling light.
  3. Add Seasonings: Stir in the chopped green chiles, chili powder, smoked paprika, dried oregano, and ground cumin. Cook until the spices become fragrant, about 1-2 minutes, to develop deep flavor.
  4. Finish the Filling: Remove the skillet from heat. Stir in chopped fresh cilantro and lime juice for brightness. Season with salt and freshly ground black pepper to taste. Then mix in 1 cup of the shredded Mexican cheese blend until well combined.
  5. Assemble Tacos: Working one at a time, spread a generous amount of the chicken mixture onto half of each warmed tortilla. Sprinkle 1 tablespoon of shredded cheese over the filling, then fold the tortilla over to seal and form a taco. Repeat this process with the remaining tortillas and filling to make 8 tacos total.
  6. Prepare for Baking: Arrange the assembled tacos in a single layer on the prepared baking sheet. Brush the tops of each taco with the remaining 1 1/2 tablespoons of canola oil to ensure a crispy finish.
  7. Bake Until Crispy: Place the baking sheet in the preheated oven and bake the tacos until they are toasted and crispy, about 12-15 minutes. Keep an eye on them to avoid burning.
  8. Serve: Remove tacos from the oven and serve immediately with your choice of toppings such as pico de gallo, guacamole, shredded lettuce, and lime wedges for added flavor and freshness.

Notes

  • Warming the tortillas before assembling helps prevent them from cracking when folded.
  • Use either flour or corn tortillas according to preference or dietary needs.
  • For extra crispiness, you can brush both sides of the tacos with oil before baking.
  • Leftover tacos can be stored in the refrigerator and reheated in the oven to maintain crispness.
  • Adjust spice levels by adding more chili powder or a pinch of cayenne pepper if desired.

Find it online: https://justsosavory.com/crispy-baked-chicken-tacos-recipe/