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5.0 from 162 votes

Crispy Baked Chicken Tacos

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

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

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
For serving
  • Pico de Gallo
  • guacamole
  • shredded lettuce
  • Lime wedges

Instructions

    Cup of Yum
  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.