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Baked Chicken Tacos

Baked chicken tacos with crispy tortilla shells and seasoned shredded chicken. Tortillas bake until crisp, then fill with fresh toppings and melted cheese for a satisfying handheld meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp taco seasoning
  • 1 Salt to taste
  • 1 pepper to taste
Tortillas
  • 8 corn tortillas use 8-10
  • 1 Vegetable oil cooking spray
Toppings
  • 1 lettuce
  • 1 tomatoes
  • 1 shredded cheese
  • 1 cilantro
  • 1 sour cream
  • 1 salsa
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and cook the chicken
  1. Season the chicken breasts with salt, pepper, and taco seasoning until evenly coated. Let sit while you heat the skillet for a more flavorful bite.
  2. Heat the olive oil in a cast iron skillet over medium-high heat. Add the chicken and cook until the internal temperature reaches 165°F, about 6-8 minutes per side.
  3. Remove the chicken from the skillet and shred it with a fork. Keep the shredded chicken warm for filling the tacos.
Bake crispy tortilla shells
  1. Preheat the oven to 375°F. Lightly spray a sheet pan with vegetable oil cooking spray.
  2. Form the corn tortillas into taco shells on the sheet pan. Bake at 375°F for 8-10 minutes until crisp and lightly browned.
Assemble and serve
  1. Fill each crispy tortilla shell with shredded chicken. Spoon in a generous amount so each taco stays packed.
  2. Top the chicken with lettuce and tomatoes for a fresh crunch. Add shredded cheese so it clings to the hot filling.
  3. Finish with cilantro, salsa, and sour cream. Serve with lime wedges on the side for squeezing right before eating.

Notes

For the crispiest shells, bake the tortillas until the edges look set and lightly browned, then fill right away so they stay crunchy. Store assembled tacos in the fridge up to 2 days, but keep shells and toppings separate for best texture; refrigerate chicken up to 4 days (freezing chicken up to 3 months works well). For a lighter option, use reduced-fat shredded cheese or Greek yogurt instead of sour cream.