Crispy Baked Chicken Tacos
These Crispy Baked Chicken Tacos are stuffed with taco-seasoned ground chicken and melted cheese, then baked until the tortillas are crisp and golden for an easy weeknight meal.
Ingredients
Taco filling and shells
- 1 lb ground chicken
- 2 tbsp olive oil
- 3 tbsp taco seasoning use your favorite blend or a store-bought packet
- 2 cups shredded cheddar or Mexican blend cheese
- 10-12 small flour or corn tortillas warm before folding, especially if using corn
- cooking spray or extra olive oil for brushing or spraying tortillas
Toppings
- lime crema or sour cream for serving, optional
- minced cilantro and sliced jalapeños for serving, optional
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet. Lightly grease it or have cooking spray ready.
- Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it into small crumbles, until it is no longer pink.
- Stir in the taco seasoning and a splash of water if needed so the spices coat the chicken evenly. Simmer briefly, then remove from the heat. If there is a lot of liquid in the pan, drain it off so the filling stays fairly dry.
- Warm the tortillas so they are flexible. Lightly spray or brush both sides with cooking spray or a thin layer of oil, and arrange several on the prepared baking sheet.
- Spoon some of the seasoned chicken onto one half of each tortilla and top with a generous pinch of shredded cheese. Fold each tortilla over to form a half-moon.
- If the tacos do not stay folded, place a second baking sheet gently on top to help hold their shape. Bake for about 10 minutes, then remove the top sheet if using, flip the tacos, and bake for about 5 more minutes, or until the tortillas are crisp and the cheese is melted and bubbly.
- Serve the crispy baked chicken tacos hot with lime crema, cilantro, and jalapeños or any of your favorite toppings.
Notes
For extra-crispy tacos, be sure the chicken mixture is not too wet and give the tortillas a light coating of oil so they brown nicely. Warm corn tortillas before folding to prevent cracking.