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Baked Chicken Tacos

Baked chicken tacos with crispy baked tortilla shells filled with seasoned chicken and topped with fresh vegetables and cheese. This oven-baked crunch keeps the shells crisp while the chicken stays juicy and flavorful.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp taco seasoning
  • 0.25 Salt and pepper to taste
Tortilla shells
  • 8 corn tortillas Use 8–10 for more flexibility; bake until crisp.
  • Vegetable oil cooking spray
Toppings
  • 0.5 lettuce
  • 1 tomatoes
  • 0.5 shredded cheese
  • 0.25 cilantro
  • 0.25 sour cream
  • 0.5 salsa
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the chicken
  1. Season the chicken breasts with salt, pepper, and taco seasoning.
  2. Heat the olive oil in a cast iron skillet over medium-high heat.
  3. Cook the chicken until the internal temperature reaches 165°F, about 6-8 minutes per side.
  4. Shred the cooked chicken.
Bake crispy tortilla shells
  1. Preheat the oven to 375°F.
  2. Spray a baking sheet lightly with vegetable oil cooking spray and form the corn tortillas into taco shells.
  3. Bake at 375°F for 8-10 minutes, until the shells are crisp.
Assemble and serve
  1. Fill the tortilla shells with the shredded chicken.
  2. Top with lettuce, tomatoes, shredded cheese, and cilantro.
  3. Serve with salsa, sour cream, and lime wedges.

Notes

For the crispiest shells, bake them on a sheet before filling so they don’t soften from the hot chicken and toppings. Store leftovers refrigerated up to 3 days; keep the shells separate if possible and re-crisp at 375°F for 3-4 minutes. Freezing: chicken can be frozen up to 2 months, but baked shells are not recommended for freezing. For a lighter option, use low-fat sour cream and reduce cheese to 1/2 cup.