Crispy Baked Chicken Tacos

These Crispy Baked Chicken Tacos are packed with juicy, spiced shredded chicken and topped with a smoky, homemade roasted tomato chili salsa. The tacos are baked, which gives them that satisfying crunch without the extra oil, making them a lighter yet just-as-delicious alternative. Whether it’s taco night or you just need a quick and tasty dinner, these crispy chicken tacos are sure to hit the spot!

Looking for more taco recipes? Try my Ahi Tuna Tacos and Bang Bang Shrimp Tacos.

Ingredients

Crispy Chicken Tacos

• Shredded Chicken – I love using leftover rotisserie chicken or meal-prepped shredded chicken—it soaks up the spices beautifully and makes this recipe super quick and easy to make!
• Spices– The combination of garlic, cumin, oregano, chili powder, and paprika gives these tacos a mouthwatering, deep and savory flavor.
• Lime Juice – A squeeze of lime at the end brightens everything up and adds that zesty flavor.
• Cilantro – If you love cilantro (like I do!), it adds a nice vibrant, herby freshness.
• Corn Tortillas – These are my go-to for tacos! They crisp up beautifully in the oven and hold up well to all of that delicious filling.

Roasted Tomato Chili Salsa

• Ancho Chilies – These dried chilies bring a deep, smoky, slightly sweet heat that makes the salsa extra rich and flavorful.
• Tomatoes – Roasting the tomatoes gives them a caramelized sweetness and makes the salsa taste so much better than anything you’d find at the store.
• Onion – Grilling the onion adds a touch of char and a little sweetness, making the salsa more complex.
• Poblano Pepper – I love poblanos because they add a mild heat with a hint of smokiness—perfect for this salsa!
• Jalapeño – For a little extra spice! If you prefer a milder salsa, you can remove the seeds and ribs.
• Lime Juice – Just like in the tacos, lime juice brightens up the salsa and adds that fresh, zesty kick.
• Chipotle in Adobo (Sauce Only) – This is my secret weapon! The smoky, slightly tangy chipotle sauce adds an extra layer of bold, spicy flavor.
• Diced Green Chilies – I always keep a can in my pantry—they add a little tang and an extra burst of mild heat.

How to Make Crispy Baked Chicken Tacos

1. Saute Onions and Spices: Add olive oil and onions to a pan and sauté until they begin to soften, about 5 minutes. Add in garlic, cumin, chili powder, oregano, and paprika and continue to sauté for 1 minute.
2. Add Chicken: Add in shredded chicken, lime juice, and cilantro. Set aside.

3. Warm Tortillas: Preheat oven to 425°F. Warm tortillas in a non-stick pan to make them flexible.

4. Fill Tortillas: Fill each tortilla and lay them on sheet tray lined with parchment.
5. Bake Tacos: Bake for 10 minutes.

How to Make Roasted Tomato Chili Salsa

1. Add Ingredients to a Bowl: Remove the stems and seeds from dried ancho peppers. Soak in hot water and set aside. Add tomatoes, onion, poblano, jalapeño, olive oil, salt and pepper to a large bowl.

2. Grill the Veggies: Grill the tomatoes, onions and peppers over medium high heat for 7-10 minutes, turning half way through, to develop some char and blistering.

3. Blend the Sauce: Transfer the grilled vegetables to a blender along with the soaked ancho chilies. Add in 2-4 Tbsp. of the water used to soak peppers to thin it to the right consistency

Serving Suggestions

These crispy baked chicken tacos are perfect for any taco night! Serve them with a side of Mexican Rice or Cilantro Lime Rice for a hearty meal. For something fresh and crunchy, pair them with a simple Mexican Street Corn Salad or a classic Pico de Gallo. You can also add a side of Refried Black Beans or a Tomato and Black Bean Salad.

Of course, you can’t forget the toppings! A dollop of sour cream, a sprinkle of cotija cheese, or a drizzle of Avocado Crema would take these tacos to the next level. I love dipping these tacos in my Homemade Queso or Mango Avocado Salsa.