Crispy Baked Chicken Tacos are a family favorite and a beloved tradition in many households for Taco Tuesday, offering a delicious and easy weeknight dinner everyone loves.
Because this recipe makes a big batch, these baked chicken tacos are a surefire crowd-pleaser. And when served with Strawberry Agua Fresca they are perfect for Cinco de Mayo.
Made with crispy taco shells, juicy chicken, and plenty of melty cheese, they are easy to make and packed with flavor. Because they can be topped with each person’s favorite taco toppings, they will appeal to even the pickiest of eaters.
If you’re looking for a recipe that’s flavorful, quick, and easy to make, then this recipe for Baked Chicken Tacos is for you! So, ditch the takeout and whip up a batch of these irresistible tacos tonight!
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Reasons you will love this recipe:
- The chicken is seasoned with a simple blend of spices, giving it a delicious flavor.
- The tacos are baked in the oven until the shells are warm and crispy.
- Top your tacos with your favorite toppings, such as shredded cheese, sour cream, lettuce, tomatoes, and salsa, for a meal the whole family will love.
Ingredient notes and substitutions:
- Stand-up taco shells – Old El Paso Stand ‘N Stuff shells are hard taco shells with flat bottoms that are easy to fill and stand up on their own in your baking dish. Other brands of similar corn tortillas may be available. Flour tortillas are not suitable for this recipe.
- Olive oil – is used to sear the chicken.
- Chicken – forms the base of the taco filling, and you can use skinless, boneless chicken breasts or thighs. See the notes under “recipe variations” for substituting cooked leftover chicken or rotisserie chicken. Ground chicken or turkey may also be substituted.
- Chopped green chilies – canned chopped green chilies have a mild to medium heat level and a slightly tangy and earthy flavor. They add a subtle spiciness and depth of flavor to the tacos without overpowering the other ingredients.
- Taco seasoning mix – a blend of spices including chili powder, paprika, cumin, garlic, onion powder, and oregano is used to flavor the meat. Different brands have different spice combinations and differing levels of heat. I used “original” in this recipe, which is a bit spicy, but it is also available in “mild” or “hot.”
- Black beans – are a popular filling for tacos because they are both flavorful and nutritious. They add a nutty, earthy flavor.
- Mexican blend cheese – is a pre-packaged combination of shredded cheeses that melt quickly and are commonly used in Mexican or Tex-Mex cuisine. The most common cheeses included are Monterey Jack, Cheddar, and Asadero.
- Toppings: include cherry tomatoes, jalapenos, and sour cream.
Specific amounts of all ingredients can be found in the recipe card.
How to make baked chicken tacos:
- Preheat the oven to 350°F. Place the shells in a 9″ x 13″ baking dish lightly sprayed with non-stick cooking spray. Bake for 5 minutes. Remove from the oven and set aside.
- Add oil to a skillet over medium heat. When the oil is hot, add the chicken and cook for about 4-5 minutes or until it is cooked through.
- Add the water, green chiles, and taco seasoning, stir to combine, and cook for 3-4 minutes or until the water has evaporated.
- Add the filling mixture to the taco shells.
- Top with the black beans and cheese.
- Place the tacos back in the oven and cook for 5 minutes or until the cheese has melted.
- Remove from the oven and, before serving, top with tomatoes, jalapenos, and sour cream or your favorite toppings.
**If you need to keep the baked tacos warm before serving, place them in a 200°F oven and lightly cover them with foil.
Serving suggestions:
I like serving these crispy chicken tacos for dinner with my Sour Cream Chicken Enchiladas, Green Chicken Enchiladas, or Tequila Lime Chicken Enchiladas. A Frozen Margarita and Mexican Chopped Salad would make it a fiesta.
Hot Corn Dip, Cheese Quesadillas, Macho Nachos, and Smoked Queso Dip for a game day or Cinco de Mayo party would also pair nicely.
Additional topping ideas:
Additional topping ideas include salsa, crema, pico de gallo, guacamole, refried beans, chopped red onions, black olives, freshly sliced avocados, shredded lettuce, or taco sauce, all of which are typical taco toppings.
A squeeze of lime juice adds a nice citrusy element.
Recipe variations:
If you’re in a hurry, you can always substitute leftover or rotisserie chicken for the uncooked chicken. To do this, add the green chilies, water, taco seasoning, and chicken to a skillet and let simmer for 3-4 minutes or until most of the water has evaporated. Then, proceed with the recipe as written.
Ground pork or ground beef can also be substituted.
Storing and reheating leftovers:
For the best result, baked chicken tacos should be eaten immediately after cooking them. You can store leftovers in the fridge for up to 3 days, but the shells will lose their crispiness and get soft.
To reheat leftover tacos, preheat the oven to 350°F. Place the tacos on a wire rack placed over a baking sheet. Bake the tacos for 10-15 minutes, or until the filling is heated through and the cheese is melted and bubbly.
Recipe FAQs:
The jalapenos and green chilies give these tacos a medium level of spice. Use mild taco seasoning, reduce the amount of chilies called for in the recipe, and leave out the jalapenos if you don’t want any heat.
This dish is best made and eaten shortly after being baked. However, you can partially make it ahead by making the chicken filling up to 24 hours ahead and then assembling and baking the tacos before you want to serve them.
Boneless, skinless chicken breasts or thighs are both good options. Chicken breasts are leaner and cook more quickly, while chicken thighs are more flavorful and juicy.
To make this recipe gluten-free, use a gluten-free taco seasoning mix. Because the shells are made with corn tortillas and not flour, they should be gluten-free, but check the packaging label to be sure.
Expert tips and tricks:
You can use a purchased taco seasoning mix or make your own. Purchased taco seasonings often come labeled mild, original, or hot. I use the original in this recipe, which is a little spicier than mild but not as spicy as hot.
Don’t overcook the chicken, as it will become dry and tough. White meat cooks much faster than dark meat.
Don’t assemble the tacos too far in advance; the taco shells will get soggy.
Serve baked chicken tacos immediately for the most crispy shells and best taste.
More easy taco recipes:
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Easy Crispy Oven Baked Chicken Tacos Recipe
Ingredients
- 8 stand-up taco shells
- 1 tablespoon olive oil
- 1½ pounds chicken, cooked and cubed or shredded
- ¼ cup water
- 5 ounces chopped green chiles, drained
- 3 teaspoons taco seasoning mix
- 15 ounces black beans, rinsed and drained
- 1 cup shredded Mexican blend cheese
- 1 cup cherry tomatoes, finely diced
- ½ cup sliced jalapenos, deseeded and finely diced
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F. Place the shells in a 9″ x 13-inch baking dish lightly sprayed with non-stick cooking spray. Bake for 5 minutes. Remove from the oven and set aside.
- Add oil to a skillet over medium heat. When the oil is hot, add the chicken, and cook for about 4-5 minutes or until the chicken is cooked through.
- Add the water, green chiles, and taco seasoning, stir to combine, and cook for 3-4 minutes or until the water has evaporated.
- Add the filling mixture to the taco shells.
- Top with the black beans and cheese.
- Place the tacos back in the oven and cook for 5 minutes or until the cheese has melted.
- Remove from the oven, and before serving, top with tomatoes, jalapenos, and sour cream or your favorite toppings.
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