These Oven-Baked Crispy Chicken Tacos are cheesy, crispy, flavorful, and so delicious! With just a few simple steps and minimal ingredients, you can have these delicious tacos ready in no time. Whether it’s Taco Tuesday, a weekend get-together, or just a regular weekday, these tacos are a fantastic choice. They’re satisfying, tasty, and sure to put a smile on everyone’s face.
Oriana’s Thoughts On The Recipe
Hey there, taco lovers! 🌮 Tacos are an absolute staple in our house – we simply can’t get enough of them. Whether it’s a regular Tuesday night or a spontaneous taco craving, these Oven-Baked Crispy Chicken Tacos never fail to impress. The way the cheese gets all melty and the tortilla crisps up just right… it’s pure taco magic!
They’re crunchy, cheesy, crispy, and bursting with flavor. Plus, they’re incredibly easy to whip up, which is a lifesaver on those busy weeknights when time is of the essence.
One of the best parts? You can customize these tacos with whatever toppings you desire. From sour cream to guacamole, shredded lettuce to pico de gallo, the possibilities are endless. Everyone gets to enjoy their perfect taco, making dinner a fun and interactive experience for the whole family.
What I Love About This Recipe
Mouthwatering Flavor: These tacos hit all the right notes. The combination of crunchy tortillas, gooey melted cheese, and flavorful chicken makes each bite a heavenly experience.
Quick and Easy: With just a few simple steps and minimal ingredients, you can have these delicious tacos ready in no time. Perfect for those hectic evenings when you need a tasty meal on the table fast.
Customize Your Toppings: One of the great joys of this recipe is its versatility. You can top these tacos with anything you like – sour cream, guacamole, shredded lettuce, pico de gallo, you name it. It’s a fantastic way to cater to different tastes and preferences in one meal.
Ideal for Busy Weeknights: When you’re juggling a million things, having a go-to recipe that’s both quick and satisfying is a lifesaver. These Oven-Baked Crispy Chicken Tacos are perfect for those busy nights when you need dinner to be both easy and delicious.
Potential Cons Of The Recipe
While this recipe is amazing, there are a couple of things to keep in mind. The tortillas might not stay as crispy if you have leftovers and reheat them. Also, if you’re not careful, the tortillas can sometimes crack when folding.
Tips To Mitigate These Cons
To keep the tortillas crispy, reheat them in the oven or air-fryer rather than the microwave. This helps maintain their texture. To prevent cracking, warm the tortillas before folding them. A few seconds in the microwave or a quick pass over a stove flame should do the trick.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Tacos:
- Corn Tortillas: The base of our tacos. You can use flour tortillas, but the texture will change slightly.
- Avocado Oil: Used for greasing the pan and brushing on the tortillas. Any neutral oil like canola or vegetable oil works too.
- Cooked Shredded Chicken: I used my Easy Instant Pot Mexican Shredded Chicken, but you can use store-bought rotisserie chicken for convenience; both work great. Read the recipe card for suggestions.
- Cheddar Cheese: Adds melty, cheesy goodness. Feel free to use a different cheese, such as a Mexican blend, Monterey Jack, or Mozzarella.
For Serving:
- Sour Cream
- Guacamole
- Shredded Lettuce
- Pico de Gallo
- Or Whatever Your Heart Desires
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Chicken
I used my Easy Instant Pot Mexican Shredded Chicken, but you can use store-bought rotisserie chicken for convenience; both work great. Read the recipe card for details.
Step 2 – Preheat The Oven And Prepared The Baking Sheet
Preheat oven to 425º F (220º C). Grease a large baking sheet generously with avocado oil.
Step 3 – Warm The Tortillas
Wrap the tortillas in a tortilla warmer or a clean kitchen towel and microwave on high for 45 to 60 seconds to make them more pliable.
Step 4 – Assemble The Tacos
Place the tortillas on the baking sheet in a single layer. Sprinkle one tablespoon of the cheese on half of each tortilla. Top the cheese with the chicken mixture. Add another tablespoon of cheese on top. Fold tortillas over the filling and gently press to adhere. Lightly brush tortillas with more oil.
Step 5 – Bake
Bake for 8-10 minutes, then flip and cook another 8 – 10 minutes more, or until the cheese has melted and the tortillas are crisp. Serve and add all the toppings your heart desires.
Recipe Tips
- Preheat Your Oven: Ensure your oven is properly preheated to get the best results.
- Warm the Tortillas: Warming the tortillas makes them more pliable and less likely to crack.
- Don’t Overfill: Be mindful of the filling amount to prevent the tacos from falling apart.
- Not quite crispy enough? Try broiling the tacos on high for about 90 seconds, or until they reach your desired crispiness. Be sure to keep a close eye on them to prevent burning!
Food Allergy Swaps
- Gluten-Free: Use gluten-free tortillas.
- Dairy-Free: Use your favorite dairy-free cheese.
- Corn-Free: Use flour tortillas.
Variations & Additions
- Spicy Kick: Add some sliced jalapeños or a dash of hot sauce.
- Different Meats: Try ground meat, shredded beef, or pork for a variation.
- Vegetarian Option: Use black beans or a veggie mix instead of chicken.
Serving Suggestions
Serve these tacos hot, straight from the oven, with a side of Mexican rice or a simple green salad. A squeeze of lime over the top adds a refreshing zest.
Storing and Freezing Instructions
Store any leftover tacos in an airtight container in the refrigerator for up to 3 days.
Freeze: Let the baked tacos cool completely. Then, place them on a large baking sheet or tray in a single layer and freeze for 1 to 2 hours or until solid. Wrap the tacos individually in plastic wrap and place them in a freezer container or freezer bag. Freeze for up to 3 months.
How to Reheat Leftovers
Oven: Line the tacos back out on a lined baking sheet and bake at 400º F until warmed through and re-crisped, about for 10 to 12 minutes, flipping halfway through.
Air Fryer: Lay the tacos in a single layer in the air fryer basket and air fry at 400º F until warmed and crisped, flipping halfway through, about 6 to 8 minutes.
Skillet: Add a little bit of oil to a skillet, and heat it at medium heat. When hot, lay the tacos out onto the skillet, and cook until heated through. Be sure to flip each taco over halfway through to re-crisp both sides.
Frequently Asked Questions
Absolutely! Flour tortillas work just as well; just keep in mind that the texture will be slightly different.
Yes, the chicken filling can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
Warm the tortillas before filling and folding them. This makes them more pliable and less likely to crack.
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Recipe Card 📖
Oven-Baked Crispy Chicken Tacos
Ingredients
- 12 corn tortillas
- Avocado oil for greasing pan and brushing on tortillas
- 3 cups cooked shredded chicken (see notes)
- 3 cups shredded cheddar cheese
For serving:
- Sour Cream
- Guacamole
- Shredded lettuce
- Pico de Gallo
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 425º F (220º C). Grease a large baking sheet generously with avocado oil.
- Wrap the tortillas in a tortilla warmer or a clean kitchen towel and microwave on high for 45 to 60 seconds to make them more pliable.
- Place the tortillas on the baking sheet in a single layer. Sprinkle 1 tablespoon of the cheese on half of each tortilla. Top the cheese with 2 tablespoons of the chicken mixture. Add another tablespoon of cheese on top. Fold tortillas over the filling and gently press to adhere. Lightly brush tortillas with more oil.
- Bake for 8-10 minutes, then flip and cook another 8 – 10 minutes more, or until the cheese has melted and the tortillas are crisp.
- Serve and add all the toppings your heart desires.
- Oven: Line the tacos back out on a lined baking sheet and bake at 400º F until warmed through and re-crisped, about for 10 to 12 minutes, flipping halfway through.
- Air Fryer: Lay the tacos in a single layer in the air fryer basket and air fry at 400º F until warmed and crisped, about 6 to 8 minutes, flipping halfway through.
- Skillet: Add a little bit of oil to a skillet, heat it at medium heat. When hot, lay the tacos out onto the skille, and cook until heated through. Be sure to flip each taco over halfway through to re-crisp both sides.
- Gluten-Free: Use gluten-free tortillas.
- Dairy-Free: Opt for dairy-free cheese or omit the cheese altogether.
- Corn-Free: Use flour tortillas.
- Preheat Your Oven: Ensure your oven is properly preheated to get the best results.
- Warm the Tortillas: Warming the tortillas makes them more pliable and less likely to crack.
- Don’t Overfill: Be mindful of the filling amount to prevent the tacos from falling apart.
- Not quite crispy enough? Try broiling the tacos on high for about 90 seconds or until they reach your desired crispiness. Be sure to keep a close eye on them to prevent burning!
- Spicy Kick: Add some sliced jalapeños or a dash of hot sauce.
- Different Meats: Try shredded beef or pork for a variation.
- Vegetarian Option: Use black beans or a veggie mix instead of chicken.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
