Crispy Baked Chicken Tacos

Contents

Crispy Baked Chicken Tacos
Featured Comment
REASONS TO MAKE CRISPY BAKED CHICKEN TACOS
INGREDIENTS
Ground chicken
Onion
Garlic
Green chiles
Chili powder, paprika, oregano and cumin
Cilantro
Lime juice
Mexican cheese blend
Tortilla
TIPS AND TRICKS FOR SUCCESS
WHAT TO SERVE WITH CRISPY BAKED CHICKEN TACOS
TOOLS FOR THIS RECIPE
CRISPY BAKED CHICKEN TACOS: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Instructions

OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!

Featured Comment

As everyone else mentioned, these are great. The whole family loved them! I used olive oil because that’s what I had. My only advice is to make extra because they’re going to go fast!

Jackie

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REASONS TO MAKE CRISPY BAKED CHICKEN TACOS

Gets dinner on the table fast. With an easy chicken filling and the most fragrant spices, cilantro and a little bit of cheese, these tacos come together very quickly.
Crowd favorite. Crispy tacos are loved by all – toddlers, kids, teens and grown ups. And with minimal prep and hands off time, these baked tacos are great for family dinners, big get togethers, holiday parties, baby showers and game day.
Completely baked start to finish. Super crispy, crunchy, cheesy chicken tacos that do not require any kind of deep-frying. And that little brush of oil prior to baking helps these bad boys crisp up in the oven oh-so-perfectly.

INGREDIENTS

Ground chicken

Ground beef, pork, chicken or turkey are all great options.

Onion

Yellow or white can be substituted for sweet onion.

Garlic

Garlic puree is one of our favorite swaps to cut down on prep time even more.

Green chiles

Adds a subtle kick of heat, but can be omitted for mild flavors.

Chili powder, paprika, oregano and cumin

An easy homemade taco seasoning!

Cilantro

Adds bright, fresh flavors but can be skipped if needed.

Lime juice

Freshly squeezed is best but bottled lime juice will also work.

Mexican cheese blend

You can also use cheddar, colby jack, monterey jack or pepper jack.

Tortilla

6-inch flour or corn tortillas can be used depending on personal preference.

TIPS AND TRICKS FOR SUCCESS

Use your favorite meat. Ground beef, pork, chicken or turkey will all work very well here.
Make them mini. Use smaller corn or flour tortillas to make them bite-sized, perfect to serve as a party appetizer or after school snack.
Warm the tortillas. Warming the tortillas in the microwave for about 15-30 seconds will allow them to be more pliable and easy to work with, preventing cracks when assembling.
Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill.
Brush with oil. Brush the tacos with oil prior to baking – this is key for that favorited crispy texture and golden brown color.
Reheat in the oven. Leftover tacos can be soggy when reheated in the microwave. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.

WHAT TO SERVE WITH CRISPY BAKED CHICKEN TACOS

Mexican Rice
Mexican Corn Dip
Sriracha Guacamole
Creamy Chorizo Queso Dip
Southwestern Chopped Salad with Cilantro Lime Dressing

TOOLS FOR THIS RECIPE

Baking sheet

Large cast iron skillet

CRISPY BAKED CHICKEN TACOS: FREQUENTLY ASKED QUESTIONS

Do I have to use ground chicken?

Not at all! Ground beef or ground pork can be used instead of ground chicken.

How can I keep my tacos from splitting?

We recommend warming the tortillas prior to assembly, about 15-30 seconds in the microwave, or until pliable.

What are the best taco toppings?

You can serve with some of your favorite toppings – pico de gallo, avocado or guacamole, queso fresco or cotija cheese, shredded lettuce, jalapenos, lime wedges, or cilantro.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Recipe

Yield: 4 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes

Ingredients

2 ½ tablespoons canola oil, divided

1 pound ground chicken

½ medium sweet onion, diced

3 cloves garlic, minced

1 (4.5-ounce) can chopped green chiles

1 ½ teaspoons chili powder

½ teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon ground cumin

¼ cup chopped fresh cilantro leaves

1 tablespoon freshly squeezed lime juice

Kosher salt and freshly ground black pepper, to taste

1 ½ cups shredded Mexican cheese blend, divided

8 flour or corn tortillas, warmed

Pico de gallo

Guacamole

Shredded lettuce

Lime wedges

Instructions

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
3. Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
4. Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
5. Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
6. Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.
7. Place into oven and bake until toasted and crispy, about 12-15 minutes.
8. Serve immediately with desired toppings.