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Baked Chicken Tacos Recipe

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4.5 from 131 reviews

These Baked Chicken Tacos are a delicious and easy-to-make meal featuring spiced ground chicken, melty cheese, and corn tortillas baked to crispy perfection. Packed with savory flavors from chili powder, cumin, and smoked paprika, this taco recipe is perfect for a quick weeknight dinner or casual get-together.

Ingredients

Taco Filling

  • 1 tablespoon avocado oil
  • 1 pound ground chicken
  • 1/2 cup diced yellow onion
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste (approximately 3/4 teaspoon fine kosher salt)
  • 2 tablespoons chopped cilantro
  • 1/2 cup frozen corn
  • 1/2 cup green enchilada sauce or salsa verde

Other Ingredients

  • 12 corn tortillas
  • 2 cups shredded colby jack or cheddar cheese
  • 2 tablespoons avocado oil

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F. Coat a rimmed baking sheet with 1 tablespoon of avocado oil and set it aside to get ready for the tacos.
  2. Cook the Taco Filling: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the diced onion and ground chicken, breaking up the meat as it cooks. Season with chili powder, cumin, smoked paprika, dried oregano, garlic powder, salt, and pepper. Cook until the chicken is thoroughly cooked and no longer pink.
  3. Add Sauce and Mix-Ins: Stir in the green enchilada sauce (or salsa verde), frozen corn, and chopped cilantro into the cooked chicken mixture. Mix well and then remove the skillet from heat.
  4. Warm Tortillas: Wrap the corn tortillas in damp paper towels and microwave for 30 seconds to soften them, making them easier to fold.
  5. Assemble Tacos: Arrange the warmed tortillas on the oiled baking sheet. On one half of each tortilla, sprinkle some shredded cheese, add about 2 tablespoons of the chicken filling, and top with more cheese. Fold the tortillas in half and gently press to seal. Don’t worry if a tortilla tears slightly.
  6. Brush and Bake: Brush the tops of each folded taco with the remaining tablespoon of avocado oil. Bake the tacos in the preheated oven for 18-20 minutes, flipping them over halfway through cooking to ensure even crisping.
  7. Serve: Remove the tacos from the oven and serve immediately with your favorite toppings such as guacamole, salsa, sour cream, or dipping sauces.

Notes

  • Use fresh corn if available instead of frozen for a sweeter bite.
  • You can substitute ground turkey or beef for chicken if preferred.
  • For extra crunch, serve tacos with shredded lettuce or diced radishes on top.
  • To make these gluten free, confirm your tortillas are labeled gluten free.
  • Adjust spices according to your heat preference, adding cayenne or hot sauce if desired.

Find it online: https://oliviabakes.com/baked-chicken-tacos-recipe/