These Crispy Baked Chicken Tacos are made with shredded chicken and cheese, and ready in 35 minutes! Easy to make for a weeknight dinner or fun taco night feast.
Love taco night as much as we do? Check out my Classic Weeknight Tacos, Easy Breakfast Tacos, or my family-favorite Ground Turkey Tacos and keep the fiesta going!
These Crispy Baked Chicken Tacos are made with juicy shredded chicken, gooey melted cheese, and golden, crunchy tortillas that hold everything together.
They crisp up in the oven all at once, so you’re not standing over a skillet frying tacos one by one!
The filling is seasoned with chili powder, cumin, garlic, and a splash of pineapple or mango juice for a hint of sweetness that takes things up a notch.
Layer it with plenty of cheese, bake until crispy, and then load them up with your favorite toppings! Taco night just got a whole lot better.
Baked Chicken Tacos Ingredients:
- Chicken breasts: Boneless, skinless chicken breasts cook quickly and shred easily. You can also use thighs for a juicier filling! You can also use previously cooked shredded chicken or slow cooker shredded chicken and simply add the seasoning (skip the juice in this case!)
- Fruit juice: Pineapple or mango juice adds a fruity sweetness that balances the smoky spices.
- Spices: You can use store-bought or make your own homemade taco seasoning!
- Flour tortillas: They crisp beautifully in the oven and hold the filling without cracking.
- Cheese: Shredded cheddar or mozzarella gives you that melty, gooey layer inside each taco.
- Toppings: Lettuce, tomato, avocado, and salsa are classics, but you can use whatever your heart desires!
How to make Chicken Tacos in the oven:
This recipe is everything you love about tacos but much more hands-off! You bake a whole tray at once, no frying required. Find the complete recipe in the pink recipe card below.
- Simmer chicken breasts with juice and seasonings until cooked through.
- Shred the cooked chicken.
- Fill tortillas with cheese and chicken.
- Fold each taco and place on a baking sheet.
Crispy taco troubleshooting (made easy!)
- Warm tortillas first: If your tortillas feel stiff, microwave them for 20–30 seconds to prevent cracking.
- If your chicken is very juicy, the tortillas won’t crisp. If this is the case, press shredded chicken between two paper towels to remove excess moisture.
- Rotate your pan: If baking on two trays, switch racks halfway through to keep everything evenly golden.
- Keep them crispy for serving: If you’re making a big batch, transfer baked tacos to a wire rack instead of stacking them so they stay crisp.
How to store Baked Chicken Tacos:
These tacos are best fresh from the oven, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
To reheat, bake or air fry at 400℉ for about 10 minutes until hot and crisp again. The microwave works in a pinch, but the shells won’t stay crispy.
Serving suggestions:
For something hearty, serve the tacos with Instant Pot Brown Rice or Southwest Potato Salad for an extra filling dinner!
If you want to add some veggies to the side, make some Corn on the Cob, Air Fryer Green Beans, or Simple Roasted Vegetables.
Want to add some fresh toppings? Try this Corn Salsa or my Homemade Salsa Recipe! If you prefer something a little sweeter, you can add some Mango Salsa on top.
Crispy Baked Chicken Tacos
written by Ashley Fehr
Ingredients
- 4 boneless skinless chicken breasts, (about 2 lbs)
- ¼ cup mango or pineapple juice
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1½ teaspoons cumin
- ¾ teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon paprika
- pinch black pepper
- 12 small flour tortillas
- 4 cups shredded cheese, (cheddar or mozzarella)
- non-aerosol oil spray
- chopped lettuce, tomato, salsa (mango or pineapple preferred), avocado as desired for topping
Instructions
- Preheat oven to 425℉ and line a baking sheet or two with parchment (if baking all of the tacos, you'll need two baking sheets).
- Add the chicken breasts, juice, garlic powder, chili powder, cumin, salt, onion powder, paprika and black pepper to a large skillet and bring to a simmer over high heat. (It will get juicier as the chicken cooks)
- Reduce the heat to low, cover and simmer until the chicken is cooked through (check that it reaches an internal temperature of 165℉), about 12-15 minutes (this can take up to 20 depending on how large your chicken breasts are).
- Remove the chicken to a cutting board and shred. If it's quite juicy, place on a paper towel lined plate to drain some of the juices — this is key for crispy tacos!
- Place roughly ⅓ cup shredded cheese and shredded chicken in each tortilla and fold in half, placing on the prepared baking sheets. Spray with oil spray or brush lightly with cooking oil.
- Bake for 8-12 minutes, flipping once, until desired crispness is reached.
- Open and add additional taco fillings as desired before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Use rotisserie chicken or leftover Baked Chicken Breast: Saves time and works great if you’re in a hurry.
- Switch the cheese: Pepper Jack or Monterey Jack add a little kick.
- Sweet and spicy twist: Add diced pineapple or mango chunks to the filling for extra flavor.
- Make them mini: Use street taco-sized tortillas for fun, bite-sized tacos.
Make-ahead option:
You can cook and shred the chicken up to 2 days in advance. Store it in the fridge until you’re ready to assemble.
Can I air fry these?
Yes! Cook at 400℉ for 6–8 minutes, flipping halfway, until crispy. Work in batches so they’re not overcrowded.
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