Crispy Baked Chicken Tacos

This crispy chicken tacos are cheesy, loaded with flavor and baked to perfection. Serve them with guac or my homemade cilantro lime crema for a super easy and flavorful weeknight dinner!

Meet my new favorite dinner recipe! These crispy chicken tacos are all of my favorite flavors, textures and proteins in one meal. They’re incredibly easy to make, so flavorful and perfect for a simple dinner or appetizer for a party!

I love serving them with guac, my homemade pico de gallo, cilantro lime crema or even just as is! You can make them mild, spicy or somewhere in between and modify to fit your flavor preferences.

Ready in just about 30 minutes, this recipe is bound to be a total crowd pleaser. If you love this recipe try my gluten free buffalo chicken taquitos, chicken tortilla soup or gluten free fish tacos next.

Why you’ll love this recipe

• Packed with flavor
• Freezer friendly
• Easy to make
• Naturally gluten free

How to make crispy chicken tacos

Heat a large skillet with the oil over medium heat. Add the ground chicken and diced onion and saute until the chicken is browned.

Add in the garlic and saute for 1 more minute. Pour in the can of chiles, the spices, salt and 1 cup of cheese. Mix until the cheese is melted, then stir in the cilantro.

Warm the tortillas in the microwave for about 30 seconds. This is especially important with corn tortillas so they are more pliable and don’t rip.

Add a scoop of the meat mixture into half of a tortilla, then sprinkle with cheese and fold the top over. Brush with oil and add a sprinkle of cheese on top if desired. Repeat with all tortillas.

If the tortillas are opening, flip them over to keep them sealed. Bake for 15 minutes or until golden brown and crispy. Let cool, then serve with shredded lettuce, cilantro, guac or my homemade cilantro lime crema as a dip. Try my ground beef tacos next!

Key ingredients

CHICKEN. You need one pound of ground chicken for this recipe. You can definitely swap for ground beef or turkey if you prefer or even a vegan ground for a vegetarian option!

SPICES. The spices add lots of flavor to this recipe. You’ll need paprika, chili powder, oregano, cumin and salt.

GREEN CHILES. These will add a bit of spice (you can buy a spicy or mild can depending on your preference) plus lots of flavor!

CHEESE. I used a shredded Mexican cheese blend which I recommend for the best flavor, but you can swap for cheddar or a cheddar jack if you prefer.

TORTILLAS. I used corn tortillas to keep these gluten free tacos, but you can sub flour! Either way, warming them up will help prevent tearing. Same with my gluten free breakfast tacos!

How to store and freeze

These crispy chicken tacos store well in the fridge for up to 3 days. I like to reheat them in my air fryer so they get crispy, but you can also reheat in the oven until warm through the center.

To freeze, allow the tacos to cool completely, then transfer to a freezer safe bag or container and freeze for up to 1 month. Reheat right from frozen either in your oven at 400 or air fryer at 380 until warm and crispy.

How to prevent tortillas from tearing

Warming them up is essential! I microwave about 3 at a time for 30 seconds which will soften them up and make them easier to roll. Cold corn tortillas will rip and tear easily, so it helps to warm up just a few at a time, fill them up, then do the rest.

Brushing the tops with olive oil also helps crisp the tacos up, and the additional sprinkle of cheese really boosts the flavor and texture!

Easy dinner recipes you’ll love!

• Orange Chicken
• Kung Pao Chicken Noodles
• Air Fryer Boneless Chicken Thighs
• Air Fryer Tilapia
• Popcorn Chicken
• Chicken Burrito Bowl
• Cilantro Lime Chicken Bowls

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