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Crispy Baked Chicken Tacos Recipe

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3.9 from 14 reviews

These Crispy Baked Chicken Tacos offer a flavorful and healthy twist on a classic favorite. Ground chicken is sautéed with aromatic spices, green chiles, and fresh cilantro, then combined with melted Mexican cheese before being folded into tortillas and baked until perfectly crispy. Served with fresh toppings like pico de gallo, guacamole, shredded lettuce, and lime wedges, these tacos are a satisfying and delicious meal for any occasion.

  • Total Time: 45 minutes
  • Yield: 4 servings (8 tacos)

Ingredients

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)

Tacos & Toppings

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

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Lightly oil a baking sheet or coat it with nonstick spray to prepare for baking the tacos.
  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 until the chicken is browned and fully cooked, about 3-5 minutes, crumbling the chicken as it cooks. Drain any excess fat from the skillet.
  3. Add Spices and Chiles: Stir in the chopped green chiles, chili powder, smoked paprika, dried oregano, and ground cumin. Cook this mixture for 1-2 minutes until the spices are fragrant and well blended.
  4. Finish Filling: Remove the skillet from heat. Stir in fresh cilantro and lime juice, then season with kosher salt and freshly ground black pepper to taste. Finally, mix in 1 cup of the shredded Mexican cheese blend until fully incorporated.
  5. Assemble Tacos: Working one at a time, spread the chicken mixture over half of each warmed tortilla. Sprinkle 1 tablespoon of shredded cheese onto the filling, then fold the tortillas over to seal and form tacos. Repeat this for all 8 tortillas.
  6. Prepare for Baking: Arrange the assembled tacos in a single layer on the prepared baking sheet. Brush the tops of the tacos with the remaining 1 1/2 tablespoons of canola oil to help them crisp up during baking.
  7. Bake Tacos: 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 prevent burning.
  8. Serve: Remove tacos from the oven and serve immediately with your favorite toppings such as pico de gallo, guacamole, shredded lettuce, and lime wedges.

Notes

  • You can use either flour or corn tortillas based on your preference or dietary needs.
  • For extra heat, add some finely chopped jalapeños or hot sauce to the chicken mixture.
  • Leftover baked tacos can be stored in the refrigerator and reheated in the oven to maintain crispiness.
  • To make this recipe gluten-free, ensure tortillas used are certified gluten-free corn tortillas.
  • Using a cast iron skillet helps achieve a nice sear on the chicken but any large skillet will work.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

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