Golden, crispy and packed with flavor! These Baked Crispy Chicken Tacos bring the crunch without the guilt. Loaded with seasoned shredded chicken, melty cheese and a crunchy exterior. These are impossible to stop at just one!
Looking for more taco recipes? Try my Ahi Tuna Tacos and Bang Bang Shrimp Tacos.
Table of Contents
Kelley’s Tips
Before You Get Started
- Warm the Tortillas. Heating the tortillas in a dry pan or the microwave makes them more flexible and less likely to crack when folding.
- Make sure to brush the outside of the tacos with olive oil! This is what makes them SUPER crispy!
- Don’t Overfill the Tacos. Adding too much filling can make the tacos hard to close and lead to a mess when they are baking.
- Serve Immediately! Don’t wait to serve the tacos, they are best enjoyed fresh out of the oven while they’re hot and crispy!
Ingredients
- 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.
- Chipotles in adobo: This give the chicken a hint of smokiness and a bit of spice!
- 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.
How to Make Crispy Baked Chicken Tacos
- 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.
- Add Chicken: Add in shredded chicken, lime juice, and cilantro. Set aside.
- Warm Tortillas: Preheat oven to 425°F. Warm tortillas in a non-stick pan to make them flexible.
- Fill Tortillas: Fill each tortilla and lay them on sheet tray lined with parchment.
- Bake Tacos: Bake for 10 minutes.
How to Make Roasted Tomato Chili Salsa
- 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.
- 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.
- 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
What to serve with Crispy Baked Chicken Tacos
Toppings Ideas for Crispy Chicken Tacos
- Homemade Enchilada Sauce (Authentic recipe!)
- Quick Pickled Radish Recipe (Adds a nice tang and more subtle than raw red onions)
- Homemade Pico de Gallo
- Chipotle Guacamole (Guac with a little kick 🌶️)
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Recipe
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!
Ingredients
Crispy Chicken Tacos
- 1 tbsp olive oil, plus more for brushing on top of the tacos
- 4 cups cooked shredded chicken
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tsp chili powder
- 1/2 tsp paprika
- 1 tbsp chipotle in adobo, sauce only
- 1 can diced green chilies
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Roasted Tomato Chili Salsa
- 3 ancho chilies
- 2 large tomatoes
- 1 large onion, cut into chunks
- 1 poblano
- 1 jalapeno
- 1 tbsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 1 lime, juiced
- 10-12 corn tortillas
Instructions
Crispy Baked Chicken Tacos
- 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.
- Add in shredded chicken, adobo sauce, green chilies, lime juice, and cilantro. Stir to coat the chicken in the sauce and seasonings then set aside.
- Preheat oven to 425°F degree. Line a baking sheet with parchment paper, set aside.Warm tortillas in a non-stick pan to make them flexible / easier to stuff.
- Fill each tortilla with the chicken mixture then lay them on their side on the prepared baking sheet. Brush the tops of the tacos with oil.
- Bake for 10 minutes. Serve immediately with some of the roasted tomato salsa (optional).They are also great served with sour cream, guacamole, hot sauce and pico de gallo!
Roasted Tomato Chili Salsa
- Remove the stems and seeds from dried ancho peppers. Soak in hot water and set aside (I let them soak while I prep / cook the rest of the salsa). Add tomatoes, onion, poblano, jalapeño, olive oil, salt and pepper to a large bowl.
- Grill the tomatoes, onions and peppers over medium high heat for 7-10 minutes, turning half way through, to develop some char and blistering.
- 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
Notes
- Warm the Tortillas. Heating the tortillas in a dry pan or the microwave makes them more flexible and less likely to crack when folding.
- Make sure to brush the outside of the tacos with olive oil! This is what makes them SUPER crispy!
- Don’t Overfill the Tacos. Adding too much filling can make the tacos hard to close and lead to a mess when they are baking.
- Serve Immediately! Don’t wait to serve the tacos, they are best enjoyed fresh out of the oven while they’re hot and crispy!
Nutrition Information
Calories: 160kcalCarbohydrates: 16gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 248mgPotassium: 343mgFiber: 3gSugar: 3gVitamin A: 483IUVitamin C: 21mgCalcium: 49mgIron: 2mg
Did You Make This?
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Tara
These tacos turned out so good!! We served them with all the fixings. Couldn’t believe how crispy they turned out in the oven