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Baked chicken tacos on a white plate with slaw and a bowl of salsa verde
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5 from 3 votes

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner
Cuisine: American, Mexican, Tex Mex
Diet: Gluten Free, Low Lactose, Low Salt
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