Baked Chicken Tacos
Crispy, cheesy, and totally crave-worthy, my Baked Chicken Tacos are made with seasoned shredded chicken, freshly grated cheese, and corn tortillas. Ready in under 30 minutes!
I’m always on the hunt for new Mexican recipes to try, so I’m thrilled to share this recipe! These irresistible Baked Chicken Tacos are the ultimate easy taco recipe for busy weeknights. They are loaded with flavor, a great recipe to add to your Taco Tuesday rotation, and perfect for feeding a hungry family with plenty of leftovers.
My favorite part of this recipe? The crisp and crunch in every bite! It’s what truly makes this oven baked taco recipe stand out from others. I love a recipe that is easy to follow and keeps prep simple, allowing me to spend less time in the kitchen and more time with my family. If you’re a busy mom looking for a quick and tasty weeknight meal, this recipe is for you! Be sure to save this recipe for later because you’ll be coming back to it for every Taco Tuesday.
Looking for more Mexican recipes or inspiration? Find more recipes here with everything from burritos to salads to fried ice cream and more!
BAKED CHICKEN TACOS
The foundation of every delicious taco starts with its base. For the best results, try my highly-rated Honey Lime Chicken (check out my Honey Lime Chicken Enchiladas too!) or Mexican Shredded Chicken (a versatile recipe perfect for tacos, burritos, wraps, enchiladas, and salads!). Both of these protein recipes are packed with flavor and extremely easy to make. If you prefer plant-based or healthier meat alternatives, try black beans, chickpeas, or lentils. Keep an eye on the oven as these tend to bake quicker. Next are all the fun toppings: grated or shredded Colby Jack and Pepper Jack cheeses are my favorite cheese to use, but Monterey Jack, Mexican cheese blends, or crumbly Cotija are all delicious choices too!
Keep scrolling to find the best taco bar toppings, variations, and expert tips below! Don’t forget to tag me in your baked chicken tacos recipe creations on Instagram and Facebook @lifeinthelofthouse. Can’t wait to see what you make!
Why You’ll Love Baked Chicken Tacos:
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Family-Friendly: Mild enough and street taco sized for kids but customizable with your favorite toppings.
- Healthier and less messy: Baked instead of fried for a cleaner, better-for-you meal.
- Great for Leftovers: Yields plenty of leftovers that are easy to store and perfect for enjoying later as lunch or dinner.
Ingredients
- 1 lb. cooked, seasoned shredded chicken
- 1 1/2 cups freshly grated Colby-Jack cheese
- 1 1/2 cups freshly grated Pepper-Jack cheese
- 20 street taco corn tortillas
- Olive oil OR olive oil cooking spray
Toppings
- Salsa
- Diced tomato
- Guacamole
- Sour cream
- Cilantro
Instructions
Heat oven to 425 degrees F. Line two large baking sheets with parchment paper.
Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.
Add two tablespoons of seasoned, shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.
Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.
Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside.
Serve with toppings and enjoy!
Servings
This recipe makes about 20 small tacos.
Storage and Reheating
Allow tacos to cool then store in an airtight glass container in the refrigerator for up to 2 days. Store the chicken filling and taco shells separately, if possible, to avoid soggy tacos.
To reheat, microwave the tacos for a softer texture, or use an air fryer to bring back their crispy crunch.
Holly’s Tips for the Perfect Baked Chicken Tacos:
- Plan ahead! This recipe calls for pre-cooked chicken.
- Use my Honey Lime Chicken or Mexican Shredded Chicken recipes for the chicken filling! Both are packed with flavor and easy to make.
- You can also use regular-sized corn tortillas for this recipe. I personally like using the street taco size but the larger tortillas work great too!
More Tips: Make these mini chicken tacos your own with topping variations! Some of our family favorites include:
- Corn
- Diced green chiles
- Diced red onion
- Black or refried beans
- Sliced green onion
Frequently Asked Questions:
Street taco-size corn tortillas hold up well in the oven, get slightly crispy on the edges, and are ideal for bite-sized portions, but flour tortillas work too if that’s your preference. Keep in mind corn tortillas crisp up more in the oven while flour tortillas stay softer.
To help prevent sogginess, lightly toast the tortillas before filling them, and don’t overfill with wet ingredients like salsa or sour cream before baking.
Use whole wheat or low-carb tortillas, lean shredded chicken breast, and reduced-fat cheese. Load up on fresh toppings like lettuce, tomatoes, and avocado for extra nutrients.
It’s best to freeze the chicken filling separately. Assembled tacos can be frozen, but the shells may soften. Reheat in the oven or air fryer for the best texture.
Similar Recipes
Loving oven baked tacos? My Oven Baked Soft Tacos are a classic favorite filled with seasoned ground beef and tucked into soft taco shells.
Prefer chicken over beef? These Chicken Street Tacos are another great classic taco alternative.
Craving something with a tangy twist? Devour these Chicken Ranch Tacos for a simple, savory chicken-filled taco option with creamy ranch dressing.
Looking for something more authentic? My mouthwatering Mexican Street Tacos with tender, marinated steak are topped off with fresh cilantro and red onion just like your favorite taco truck.
In the mood for something more hearty? Double Decker Tacos bring serious comfort: a warm flour tortilla and layer of refried beans wrapped around a crunchy beef taco with all your highly-rated toppings.
Have you made this Baked Chicken Tacos recipe? 🌮
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedChickenTacos #TacoTuesday #LifeInTheLofthouse
Baked Chicken Tacos
Ingredients
Ingredients
- 1 lb. cooked, seasoned shredded chicken
- 1 ½ cups freshly grated Colby-jack cheese
- 1 ½ cups freshly grated Pepper-Jack cheese
- 20 street taco corn tortillas
- Olive oil OR Olive oil cooking spray
Toppings
- Salsa
- Diced tomato
- Guacamole
- Sour cream
- Cilantro
Instructions
Instructions
- Heat oven to 425 degrees F. Line two large baking sheets with parchment paper. Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.
- Add two tablespoons of shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.
- Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco. Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside. Serve with toppings and enjoy!
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