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Baked Chicken Tacos

Crispy baked chicken tacos on a baking sheet with melted cheese and fresh toppings
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These Baked Chicken Tacos are a simple, healthier twist on classic fried tacos. Seasoned chicken and melted cheese are folded into tortillas and baked until perfectly crispy. Great for weeknight dinners and easy to customize with your favorite toppings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste
  • 12–15 small corn or flour tortillas
  • 1 1/2 cups shredded cheese (cheddar, Mexican blend, or Monterey Jack)
  • Optional toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, salsa, cilantro

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Season chicken breasts on both sides with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5 to 7 minutes per side until fully cooked through. Rest for 3 to 5 minutes, then shred or dice into small pieces.
  4. Warm tortillas in the microwave wrapped in a damp paper towel for 20 to 30 seconds, or heat on a dry skillet until pliable. Do not skip this step – cold tortillas will crack when folded.
  5. Spoon a modest portion of chicken filling down the center of each tortilla. Sprinkle with cheese and fold in half. Do not overfill.
  6. Arrange tacos tightly on a baking sheet so they hold their shape. Lightly spray tops with cooking spray for extra crispiness.
  7. Bake for 10 to 15 minutes until tortillas are golden and crispy and cheese is fully melted. Check at 10 minutes – corn tortillas crisp faster than flour.
  8. Serve immediately with your favorite toppings.

Notes

  • Do not overfill the tacos or they will open during baking. One modest spoonful of filling per taco works best.
  • Rotisserie chicken is a great time-saving substitute – just shred and season with the same spices.
  • Cook the chicken filling up to 3 days ahead and refrigerate separately. Assemble and bake fresh for the crispiest results.
  • Freezing is not recommended – tortillas turn soggy when thawed. Store in the fridge and reheat in the oven at 350 degrees F for 5 to 7 minutes.

Nutrition

Find it online: https://www.benefitiany.com/baked-chicken-tacos/