Baked Chicken Tacos: Crispy, Flavorful, and Easy!

Are you craving tacos but want a healthier and less messy option? Look no further than baked chicken tacos! This recipe delivers all the delicious flavors of traditional tacos with a satisfyingly crispy shell and a juicy, flavorful chicken filling. Baking instead of frying keeps things light and easy, making it perfect for a weeknight meal or a fun weekend gathering. These tacos are a guaranteed crowd-pleaser, customizable to your liking, and surprisingly simple to make. Get ready to say goodbye to soggy tacos and hello to crispy, baked perfection!

Why Bake Your Tacos?

Before we dive into the recipe, let’s talk about why baking tacos is a game-changer:

* **Healthier:** Baking significantly reduces the amount of oil used compared to frying, making it a much lighter option.
* **Less Mess:** No more splattering oil or babysitting a hot pan. Baking is clean and straightforward.
* **Crispier Shells:** Baking ensures that the taco shells get evenly crispy all around.
* **Easy to Customize:** You can easily adjust the fillings and toppings to suit your taste.
* **Hands-Off Cooking:** Once assembled, the tacos bake in the oven, freeing you up to prepare sides or relax.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for these baked chicken tacos:

**For the Chicken Filling:**

* **Chicken Breasts:** 2 large boneless, skinless chicken breasts (about 1.5 pounds).
* **Olive Oil:** 1 tablespoon.
* **Onion:** 1 medium, chopped.
* **Garlic:** 2 cloves, minced.
* **Taco Seasoning:** 2 tablespoons (store-bought or homemade – see recipe below).
* **Chicken Broth:** 1/2 cup.
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained.
* **Green Chiles:** 1 (4 ounce) can, diced (optional, for a little heat).
* **Corn:** 1 cup frozen or canned, drained.
* **Black Beans:** 1 cup canned, rinsed and drained.
* **Shredded Cheese:** 1 cup (cheddar, Monterey Jack, or a Mexican blend).

**For the Tacos:**

* **Taco Shells:** 12 hard taco shells (corn or flour, your preference).
* **Optional Toppings:** Shredded lettuce, diced tomatoes, sour cream, guacamole, salsa, chopped cilantro, sliced jalapenos, hot sauce, lime wedges.

**Homemade Taco Seasoning (Optional):**

* 2 tablespoons chili powder
* 1 tablespoon cumin
* 1 teaspoon paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon oregano
* 1/4 teaspoon cayenne pepper (optional, for heat)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

Step-by-Step Instructions

Follow these detailed instructions to create the perfect baked chicken tacos:

**1. Prepare the Chicken:**

* Preheat oven to 375°F (190°C).
* Place chicken breasts in a baking dish. You can also use the same skillet you will use for cooking the mixture so that you don’t have to clean up too many dishes.
* Drizzle with olive oil and season with salt and pepper.
* Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
* Let the chicken cool slightly, then shred it with two forks.

**2. Sauté the Aromatics:**

* While the chicken is baking, heat the olive oil in a large skillet over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant.

**3. Combine the Filling Ingredients:**

* Stir in the taco seasoning, chicken broth, diced tomatoes, green chiles (if using), corn, and black beans.
* Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.

**4. Add the Shredded Chicken:**

* Add the shredded chicken to the skillet and stir to combine. Make sure the chicken is evenly coated with the sauce.
* Cook for another 2-3 minutes, until the chicken is heated through.
* Taste and adjust seasonings as needed. You may want to add more taco seasoning, salt, or pepper to your preference.

**5. Assemble the Tacos:**

* Sprinkle a little shredded cheese into the bottom of each taco shell. This will help the filling stick and prevent the shells from getting soggy.
* Spoon the chicken mixture into each taco shell, filling them generously.
* Top with the remaining shredded cheese.

**6. Bake the Tacos:**

* Arrange the filled tacos on a baking sheet. Make sure they are not overcrowded.
* Bake for 8-10 minutes, or until the cheese is melted and the taco shells are crispy and golden brown.

**7. Add Toppings and Serve:**

* Remove the baked chicken tacos from the oven and let them cool slightly before serving.
* Add your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, salsa, chopped cilantro, sliced jalapenos, and hot sauce.
* Serve immediately and enjoy!

Tips for Perfect Baked Chicken Tacos

* **Don’t Overfill the Tacos:** Overfilling can cause the tacos to become soggy and difficult to handle. A generous amount of filling is good, but avoid packing them too tightly.
* **Use a Taco Holder:** Using a taco holder or stand can help keep the tacos upright while baking and prevent them from tipping over.
* **Preheat the Taco Shells:** For extra crispy shells, you can preheat them in the oven for a few minutes before filling them. Just be careful not to burn them!
* **Customize the Filling:** Feel free to add other vegetables or beans to the filling, such as bell peppers, zucchini, or pinto beans.
* **Make it Spicy:** If you like your tacos spicy, add a pinch of cayenne pepper to the taco seasoning or use a spicier salsa as a topping.
* **Use Leftover Chicken:** This recipe is a great way to use leftover cooked chicken. Simply shred the chicken and add it to the skillet with the other filling ingredients.
* **For best results, don’t overcook the chicken:** Overcooked chicken will be dry and tough.

Variations and Substitutions

* **Ground Beef Tacos:** Substitute the chicken breasts with 1 pound of ground beef. Brown the ground beef in the skillet before adding the other filling ingredients.
* **Vegetarian Tacos:** Replace the chicken with 1 (15 ounce) can of lentils, rinsed and drained, or with crumbled tofu. You can also add more vegetables, such as bell peppers, zucchini, and mushrooms.
* **Spicy Tacos:** Add a diced jalapeno pepper or a pinch of cayenne pepper to the filling for a spicier kick. You can also use a spicy taco seasoning.
* **Sweet Potato Tacos:** Add roasted sweet potatoes to the filling for a unique and flavorful twist.
* **Different Cheeses:** Experiment with different types of cheese, such as pepper jack, Oaxaca, or cotija cheese.
* **Use Different Beans:** Substitute black beans with pinto beans, kidney beans, or cannellini beans.
* **Add Some Spice:** You can add some diced jalapenos or a dash of hot sauce to the chicken mixture for an extra kick.
* **Cream Cheese Tacos:** For a creamier filling, add 4 ounces of softened cream cheese to the chicken mixture. Stir until melted and smooth.

Serving Suggestions

Baked chicken tacos are delicious on their own, but they can also be served with a variety of sides:

* **Mexican Rice:** A classic side dish that pairs perfectly with tacos.
* **Refried Beans:** Another traditional side that adds extra flavor and texture.
* **Guacamole:** A must-have topping for tacos.
* **Salsa:** Choose your favorite salsa, from mild to spicy.
* **Corn Salad:** A refreshing and flavorful salad that complements the tacos.
* **Mexican Street Corn:** A grilled corn on the cob covered in mayonnaise, cotija cheese, and chili powder.
* **Chips and Salsa:** A simple and satisfying appetizer or side dish.
* **Elote Dip:** Serve with tortilla chips for a flavorful appetizer.

Make-Ahead Tips

* **Prepare the Chicken Filling in Advance:** You can prepare the chicken filling up to 2 days in advance. Store it in an airtight container in the refrigerator.
* **Assemble the Tacos Ahead of Time:** You can assemble the tacos a few hours before baking. Cover them with plastic wrap and store them in the refrigerator.
* **Freeze the Chicken Filling:** The chicken filling can be frozen for up to 3 months. Thaw it in the refrigerator overnight before using.

Storage Instructions

* **Store Leftover Tacos:** Store leftover baked chicken tacos in an airtight container in the refrigerator for up to 3 days.
* **Reheat Tacos:** Reheat the tacos in the oven at 350°F (175°C) for 5-10 minutes, or until heated through and crispy. You can also reheat them in a microwave, but the shells may not be as crispy.

Recipe Card

**Baked Chicken Tacos**

**Yields:** 12 tacos
**Prep Time:** 20 minutes
**Cook Time:** 35 minutes

**Ingredients:**

* 2 large boneless, skinless chicken breasts (about 1.5 pounds)
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 tablespoons taco seasoning (store-bought or homemade)
* 1/2 cup chicken broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (4 ounce) can diced green chiles (optional)
* 1 cup frozen or canned corn, drained
* 1 cup canned black beans, rinsed and drained
* 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
* 12 hard taco shells
* Optional toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, salsa, chopped cilantro, sliced jalapenos, hot sauce, lime wedges

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. Place chicken breasts in a baking dish, drizzle with olive oil, and season with salt and pepper.
3. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let cool slightly, then shred with two forks.
4. While the chicken is baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
5. Stir in the taco seasoning, chicken broth, diced tomatoes, green chiles (if using), corn, and black beans. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
6. Add the shredded chicken to the skillet and stir to combine. Cook for another 2-3 minutes, until the chicken is heated through. Taste and adjust seasonings as needed.
7. Sprinkle a little shredded cheese into the bottom of each taco shell. Spoon the chicken mixture into each taco shell, filling them generously. Top with the remaining shredded cheese.
8. Arrange the filled tacos on a baking sheet. Bake for 8-10 minutes, or until the cheese is melted and the taco shells are crispy and golden brown.
9. Remove the baked chicken tacos from the oven and let them cool slightly before serving. Add your favorite toppings and serve immediately.

Conclusion

These baked chicken tacos are a fantastic and easy way to enjoy a classic Mexican dish. With crispy shells, flavorful chicken filling, and customizable toppings, they’re sure to be a hit with your family and friends. Whether you’re looking for a quick weeknight dinner or a fun weekend meal, this recipe is a winner. So, gather your ingredients, preheat your oven, and get ready to enjoy the best baked chicken tacos you’ve ever had!