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Baked Chicken Tacos

Baked chicken tacos with crispy tortilla shells are filled with seasoned, tender shredded chicken and finished with fresh vegetables and cheese. The method bakes the shells for a crunchy bite while keeping the filling juicy and flavorful.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp taco seasoning
  • 0.25 salt and pepper to taste
Taco shells
  • 9 corn tortillas Use 8-10 for crisp shells.
  • vegetable oil cooking spray Spray the baking sheet and shells before baking.
Toppings
  • 1 lettuce
  • 1 tomatoes
  • 1 shredded cheese
  • 0.25 cilantro
  • 0.25 sour cream
  • 0.5 salsa
  • 0.5 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and cook the chicken
  1. Season the chicken breasts with salt, pepper, and taco seasoning. Heat olive oil in a skillet and cook the chicken over medium-high heat until the internal temperature reaches 165°F.
  2. Continue cooking until browned and cooked through, about 6-8 minutes per side. When done, transfer to a plate and shred the cooked chicken.
Bake crispy tortilla shells
  1. Preheat the oven to 375°F and spray a baking sheet with vegetable oil cooking spray. Form corn tortillas into taco shells and place them on the prepared sheet pan.
  2. Bake at 375°F for 8-10 minutes until crispy and lightly browned. Remove the shells and let them cool slightly so they hold their shape.
Assemble and serve
  1. Fill each tortilla shell with shredded chicken. Top with lettuce, tomatoes, shredded cheese, and cilantro.
  2. Finish each taco with sour cream and salsa, and serve with lime wedges on the side.

Notes

For extra crunch, keep the shells in a single layer on the sheet pan and bake until they look dry and browned at the edges. Refrigerate leftover chicken and toppings separately for up to 3 days; assemble tacos fresh so the tortillas stay crisp. Freezing: freeze the cooked shredded chicken for up to 2 months, then reheat and reassemble. For a lighter option, use reduced-fat shredded cheese and light sour cream while keeping the same seasoning.