This baked chicken tacos recipe uses a combination of chicken breast and chicken thighs, fresh veggies, and warm seasonings to create the best crispy baked tacos in oven you’ll ever taste!
Jump to:
Easy Baked Taco Recipe
While I love tacos and will never say no to a Taco Tuesday celebration, I don’t exactly love standing over a stove serving up tacos all night long. That’s where these baked tacos in oven come in to save the day!
Assembled and baked ahead of time, they require minimal prep time, have a quick cook time, and are assembled and ready to eat when they’re done, meaning you can actually enjoy a warm taco for once.
Plus, they’re oozing with cheese, loaded with protein, and even have veggies. Don’t worry, though. These baked chicken tacos are so tasty your little ones won’t even realize you snuck in some nutrients. Make them once, and you’ll never go back to stovetop tacos again!
Oven Tacos Ingredients & Notes
- Chicken - I use a combination of boneless, skinless breasts and thighs, but you can use just one if preferred.
- Olive oil - Avocado oil will also work.
- Veggies - A combination of bell peppers and white onions adds extra texture, a pop of color, and nutrients to keep you full.
- Taco seasoning - I used a store-bought packet, but you can easily make your own taco seasoning too! You will need 3 - 4 tablespoons if you do.
- Lime juice - Freshly squeezed is best.
- Corn tortillas - I prefer to use white corn tortillas for a bit of crunch, but yellow corn tortillas or flour tortillas will also work.
- Mexican cheese - I use a fresh Mexican blend, but any cheese will work in this recipe. Feel free to use dairy free, too.
What is the Best Chicken for Tacos?
I like to use a combination of chicken breast and chicken thigh for optimal flavor. Cutting them into pieces instead of using pulled chicken allows for the chicken to keep more of its flavor and tenderness.
Ground chicken can also be used in tacos and closely resembles ground beef which is also commonly used in tacos. Keep in mind that ground chicken will have a lower fat content. So, you will want to add a little olive oil to help the chicken stay moist as it cooks.
The Best Tortillas for Easy Baked Tacos
Soft tortillas are best for baking tacos in the oven as they get nice and crispy on the outside as opposed to hard shells which can get really stiff. Soft tortillas also create a quesadilla-like shape that is easy to pick up and allows the filling to stay put inside the tortilla.
I prefer corn tortillas because they are more authentic and provide a rustic slightly nutty taste. Not to mention corn tortillas typically come in a cute 5 or 6-inch size that makes the perfect handheld taco. However, not all corn tortillas are created equal. I recommend using a white corn tortilla instead of yellow. This is because white masa harina is softer, more pliable, and less likely to break when folded. My go-to is the Mission brand which has a “super soft” white corn tortilla that has never steered me wrong.
Of course, wheat or flour tortillas will work just fine, too. I recommend adding a few minutes to the baking time as they take longer to get crispy.
You can also use cassava flour or even almond flour tortillas for baked tacos. They are less durable so they may break when you fold them over, but they will still taste delicious.
How to make Baked Chicken Tacos
Making baked tacos in the oven is the easiest way to serve a crowd and create crisp, flavorful chicken tacos with ease. All you need is a large skillet and a baking sheet!
Step 1: Cook the chicken. Slice the chicken into bite-sized pieces, and heat the oil in a skillet over medium heat. Cook until the chicken is white.
Step 2: Add the veggies. Place the chopped pepper and diced onion in the skillet with the chicken, and cook until soft.
Step 3: Season. Reduce the heat to medium-low, and add the taco seasoning and lime juice. Toss to combine and coat the chicken and veggies. Set the skillet aside.
Step 4: Assemble the tacos. Grease a large baking sheet with cooking spray, and lay out tortillas, keeping them close together.
Sprinkle cheese on half of each tortilla. Then, add the chicken and veggie mixture followed by more cheese. Repeat this step until all the tortillas are filled.
Step 5: Bake the tacos. Transfer the baking sheet to a preheated oven, and bake the chicken tacos until they’re crispy.
Variations for Baked Tacos
- You can use either all chicken thigh or all chicken breast in this recipe if desired. I like to use a combination of the two as they add great flavor together.
- Use ground chicken if desired too!
- Add some hot peppers or green chilis to the skillet with the chicken if you want more spice.
- Spread some refried beans on the tortillas before adding the cheese and chicken mixture.
- Toss in some corn with the chicken and veggies.
Baked Chicken Tacos Recipe Tips
- Cut the chicken into bite-sized pieces so it’s easy to bite into the taco without having to break apart pieces of meat.
- Make sure the chicken pieces are roughly the same size so they cook the same in the skillet.
- Don’t skip the lime juice! Not only does it provide added citrus flavor, but it also helps the taco seasoning adhere to the chicken.
- Spray the baking sheet well with cooking spray or oil. This will oil up the tortilla so it gets crispy in the oven and prevent it from sticking to the baking sheet on top or bottom.
- The cheese on the tortillas is what allows the tacos to stick together so make sure you have some on both sides of the tortilla.
How to Store and Reheat Oven Tacos
Store leftovers in an airtight container in the fridge for up to a week. When ready to enjoy, warm them up in the microwave in 20-second intervals until heated through. Alternatively, you can toast them in the toaster oven or oven at 350 F for 2 - 3 minutes until warm.
What to Serve with Baked Tacos?
Chicken tacos are a great option for a weeknight dinner, game-day appetizer, or backyard gathering. Some great side dishes to pair with these tacos are Mexican corn salad, crispy brussel sprouts, grilled vegetable salad, or even sweet potato fries.
Of course, you also can’t have tacos without a skinny spicy margarita or frozen margarita mocktail.
Baked Chicken Tacos FAQs
Yes, the same taco seasoning can usually be used for most proteins.
Use lots of taco seasoning to create a crust-like texture to the chicken. I like to use lime juice to get the seasoning to adhere well to the meat.
Add some green chilis or jalapeños to the mixed vegetables. Or you can add some cayenne pepper to the seasoning blend.
You can also use an air fryer to whip up baked tacos quickly. Prepare the tacos as directed (you will probably have to work in batches of 2 tacos depending on the size of your air fryer) and place them in the bottom of your greased air fryer. Spray the tops of the tacos with cooking spray or oil as well. Use the wire rack that comes with most air fryers on top of the tacos to force them closed. Air fry at 400 F for 7 - 8 minutes until crispy.
For more taco-inspired recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Oven Tacos
Equipment
- 1 Large Skillet
Ingredients
- ½ lb chicken thighs - or 1 lb either chicken breast or thigh, skinless and boneless
- ½ lb chicken breast - or 1 lb either chicken breast or thigh, skinless and boneless
- 3 tablespoon olive oil
- 1 bell pepper - cut into small strips
- ½ white onion - diced (about ½ cup)
- 3 tablespoon taco seasoning - 1 batch of my homemade taco seasoning or use store bought
- 1 lime - juice
- Cooking spray or oil
- 16 corn tortillas - I used 6 inch
- 1 cup Mexican cheese
Instructions
- Preheat the oven to 400 F.
- Cut the chicken thighs and/or chicken breast into bite sized pieces.½ lb chicken thighs, ½ lb chicken breast
- Heat the olive oil in a skillet over medium heat and cook the chicken until white all the way around.3 tablespoon olive oil
- Add the chopped bell pepper and diced onion to the skillet and cook until soft (approx. 1 - 2 minutes).1 bell pepper, ½ white onion
- Reduce the skillet heat to medium-low. Add the taco seasoning to the skillet along with the lime juice. Toss well to coat the meat and veggies in the seasoning and set aside.3 tablespoon taco seasoning, 1 lime
- Grease a large baking sheet with oil or spray and lay out 5 tortillas close together.Cooking spray or oil, 16 corn tortillas
- Sprinkle 1 tablespoon cheese onto half of each tortilla. Then spoon about 3 tablespoon of the chicken and veggie mixture over the cheese. Then sprinkle another 1 tablespoon cheese over top. Repeat this step with all of the tortillas.1 cup Mexican cheese
- Gently fold over each tortilla in half then place another baking sheet on top so each tortilla is being forced closed.
- Bake in the oven (with the baking sheet still resting on top) for 10 - 12 minutes until the tacos are crispy.
- Remove the baking sheet on top and transfer the baked tacos to a plate and repeat with remaining tortillas until all of the chicken and veggies are used up.
My husband and I absolutely love this recipe! The lime juice brings so much flavor to the taco seasoning and we loved the idea to put a baking sheet on top of the tacos to hold them together while they bake. The only thing I do differently is I add Zucchini to the skillet and our tacos!
Yay, I'm so glad you enjoyed the recipe!