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    Home » Recipes » Chicken » Baked Chicken Tacos

    Published: Jun 28, 2021 by Alicia This post may contain affiliate links.

    Baked Chicken Tacos

    Jump to Recipe Print Recipe

    These Baked Chicken Tacos are healthy, but not lacking flavor. Ground chicken (or beef!) is mixed with spices and folded into tortillas, laid on a sheet pan to bake for about 20 minutes. They crisp up nicely in the oven for a quick and delicious dinner!

    A row of crispy baked tacos on a platter with parchment paper.

    The Best Chicken Tacos

    This is my favorite chicken taco recipe for a few reasons.

    • It's fast! Ready in just 30 minutes, or less if you already have the meat cooked.
    • It's super versatile - you can use chicken, ground beef, or ground turkey for these baked tacos.
    • No crispy shells required. I usually always have flour or corn tortillas on hand, and this gives you crispy shells without having to actually buy them.
    • This dinner is healthy! Nothing fried over here or using pre-packaged spices, eliminating MSG.
    Jump to:
    • The Best Chicken Tacos
    • Ingredients
    • How to Make Baked Chicken Tacos
    • Recipe Tips
    • Serving Suggestions
    • Taco Recipes
    • Baked Chicken Tacos

    Ingredients

    Ground chicken, lettuce, tortillas and spices on a white table.
    • Ground Chicken - I prefer to use ground chicken thighs, which I can either find packaged at Whole Foods or ask the butcher to grind for me. They're more flavorful than ground chicken breast, but you could use either here. Ground beef or turkey will also work.
    • Tortillas - For this recipe, I used flour tortillas from Central Market, but Margarita's (Whole Foods) or TortillaLand (Target/Walmart) are also good opens. For gluten free, use corn tortillas.
    • Spices - For these baked chicken tacos I used a combination of smoked paprika, chili powder, garlic powder, cumin, and oregano to flavor the meat.
    • Salsa Verde - I love serving salsa verde with chicken. The tanginess from the salsa pairs really nice with the chicken and spices. Don't love salsa? You could also pair this with guacamole (if not on a migraine diet) or my mozzarella queso dip.

    How to Make Baked Chicken Tacos

    1. Start by browning your ground chicken (beef or turkey) in pan. While this is cooking, prepare your spices. Once the meat is cooked through, drain any excess liquid and blot with a paper towel to dry. (Step 1)
    2. Stir spices into the meat until everything is fully coated. (Step 2)
    3. Spoon the spiced meat into a flour or corn tortilla and fold one section over. (Step 3)
    4. Place on a sheet pan, covered in parchment paper for easy clean up. Spray or brush both sides with oil. To get the tacos to stay closed, you can use another sheet pan, while you're preparing them, or you can bake it with a metal grate over it. (Step 4)
    5. You shouldn't need to flip them, but sometimes it helps get it crispy on both sides.
    6. Remove from the oven and top with your favorites - salsa, queso, and slaw are some of mine.
    A step by step tutorial of how to bake tacos.
    Crispy baked chicken tacos lined up on a sheet pan.

    Recipe Tips

    • Be sure to drain the meat fully so it's not wet. This will allow your tacos to crisp up better.
    • Don't skip the oil step! Brushing or spraying the tortillas with oil also helps them brown nicely.
    • Use a sheet pan or oven safe wire wrack to keep the tortillas folded while prepping and baking (although I find if I keep it on during prep, they typically stay closed).
    • Shredded cheese is great added to one side of the tortilla before you add in the meat, however, these are dairy free without.
    • Use corn tortillas for a gluten free taco option.
    • You can make these baked chicken tacos in an air fryer, I just find space is limited. But it does cut the cooking time almost in half.

    Serving Suggestions

    Baked chicken tacos on a plate with salsa verde.

    I recommend serving these with shredded lettuce or a light salad, topped with ranch or this cilantro sauce. You could even make a larger batch of slaw, not just for topping and Mexican Rice.

    To store, simply put into the fridge and reheat in the oven, uncovered, at 400 degrees F for 10-15 minutes. The taco shell should crisp back up.

    For toppings, I suggest green onions, black beans, corn, slaw, cilantro, lettuce, tomatoes...you name it!

    Tacos on a white plate with slaw and lettuce.

    Taco Recipes

    For more recipes like these baked chicken tacos, check out these other favorites!

    • Healthy Shrimp Tacos with Cilantro Slaw
    • Flank Steak Tacos
    • Instant Pot Mexican Pulled Pork Tacos + Mango Salsa
    • Instant Pot Chicken Tinga Tacos

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    Baked chicken tacos on a white plate with slaw and a bowl of salsa verde

    Baked Chicken Tacos

    These baked chicken tacos are a great weeknight meal, ready in just 30 minutes. Crispy baked tacos are stuffed with seasoned ground chicken for a healthy meal everyone will love.
    5 from 4 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American, Mexican, Tex Mex
    Diet: Gluten Free, Low Lactose, Low Salt
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 401kcal
    Author: Alicia

    Ingredients

    • 1 pound ground chicken (thighs preferred for flavor)
    • 1 tablespoon chili powder
    • 2 teaspoons cumin
    • 1 teaspoon smoked paprika
    • ½ teaspoon oregano
    • ½ teaspoon garlic powder
    • ¼ teaspoon kosher salt
    • 10-12 flour or corn tortillas
    • olive oil or oil spray

    Toppings/Fillings (all optional)

    • cilantro
    • shredded lettuce
    • queso or oaxaca cheese
    • salsa verde

    Instructions

    • Preheat oven to 425 degrees Fahrenheit. In a large pan (use a tiny bit of oil in the pan if not using nonstick), brown ground chicken over medium heat, breaking into crumbles with a wood spoon. Once cooked through, drain any excess moisture (or blot with paper towel) and add chili powder, cumin, smoked paprika, oregano, garlic powder, and salt. Stir until the meat is fully coated in the spices and remove from heat.
    • Prepare a sheet pan with parchment paper, place a tortilla on top and fill with about 3 tablespoons of the cooked ground chicken on the left side. If using cheese/queso, spread on one side before adding the chicken to the same side. Fold the right side in half and place a metal rack or additional sheet pan on top to hold it down. Continue filling the tortillas until you run out of ground chicken.
    • Spray or brush the outside of the tortilla with oil. Usually my tortillas will stay folded just working with a sheet pan on top while I prepare them, however if they don't you can bake them with a wire rack on top (I wouldn't recommend using another sheet pan otherwise they will not brown as well). Bake for about 10 minutes, flip the tacos, and bake for another 7-10 minutes until golden brown and crispy. They will crisp up even more as they cool.
    • Add favorite toppings - cilantro, lettuce, etc. and serve warm!

    Notes

    • Ground turkey or beef can be substituted for ground chicken. I prefer to use ground chicken thighs for flavor, but ground chicken breast will also work. 
    • For gluten free, use corn tortillas.

    Nutrition

    Serving: 2tacos | Calories: 401kcal | Carbohydrates: 41g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 763mg | Potassium: 783mg | Fiber: 3g | Sugar: 4g | Vitamin A: 856IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
    « Pomegranate Chicken Salad
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Mandy says

      November 07, 2021 at 4:02 pm

      5 stars
      These have become one of my favorite easy dinners. We make a bunch of them and eat the leftovers for lunch. Sometimes I add Whole Foods organic fat free refried beans (HYH safe) to make them a little more filling. We top with lettuce and some HYH safe salsa. So good!

      Reply
      • Alicia says

        November 09, 2021 at 12:32 pm

        Such a great idea!! Thanks Mandy!

        Reply
    2. Joe says

      July 27, 2021 at 10:52 am

      5 stars
      Great addition to #tacotuesday

      Reply
    3. dylan says

      July 19, 2021 at 9:50 am

      Would you ever do a trader joe's haul grocery list for the HYH diet? That would be so awesome 🙂

      Reply
    4. Jennifer says

      June 30, 2021 at 12:23 pm

      These are delicious!!! We really enjoyed them with beef

      Reply

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    Recipe Rating




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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Popular Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Favorite Healthy Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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