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Homemade Baked Chicken Tacos photo

Baked Chicken Tacos

Crispy baked corn tortillas filled with seasoned ground chicken and melty cheese for an easy weeknight meal.
Print Recipe Save it
Prep Time 35 minutes
Cook Time 16 minutes
Total Time 51 minutes
Servings 4 servings

Equipment

  • Large sheet pan (15 x 21-inch) or two smaller sheet pans
  • Food processor or blender
  • Large cast-iron or skillet
  • Citrus Juicer
  • Zester

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely diced
  • 2 teaspoons minced garlic
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt for meat seasoning
  • 1/2 teaspoon black pepper for meat seasoning
  • 1/2 tablespoon chicken bouillon powder
  • 1 pound ground chicken (thigh meat if possible)
  • 1/2 cup tomato sauce
  • 1 3/4 cups shredded Colby Jack or extra-sharp Cheddar cheese
  • 12 count stand-up crispy corn tortillas
  • 1 whole lime zest and juice (zest: 1/4 teaspoon, juice: 2 tablespoons)
  • 1/2 teaspoon minced garlic (for cilantro-lime sauce)
  • 1/2 cup fresh cilantro, loosely packed
  • 1/2 tablespoon minced jalapeño
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 teaspoon salt (for cilantro-lime sauce)
  • 1/8 teaspoon pepper (for cilantro-lime sauce)
  • Toppings as desired (see notes)

Instructions
 

  • Zest 1 lime to yield about 1/4 teaspoon zest and juice the lime to get about 2 tablespoons juice; set aside.
  • Preheat the oven to 400°F (200°C) and arrange a very large sheet pan or two smaller pans.
  • Make the cilantro-lime sauce: combine 1/2 cup loosely packed cilantro, 1/2 teaspoon minced garlic, 1/2 tablespoon minced jalapeño, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 teaspoon salt, 1/8 teaspoon pepper, the lime zest, and 2 tablespoons lime juice in a food processor or blender; blend until smooth, then transfer to a jar and refrigerate.
  • Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the finely diced 1/2 cup yellow onion and cook 3–5 minutes until soft and translucent.
  • Add 2 teaspoons minced garlic and cook 20–30 seconds, then stir in the spices: 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 tablespoon chicken bouillon powder; cook and stir about 30 seconds until fragrant.
  • Push the aromatics to the side of the pan and add 1 pound ground chicken to the center. Crumble and cook about 4–5 minutes until no longer pink (drain excess liquid if needed).
  • Stir in 1/2 cup tomato sauce and scrape the pan to release browned bits; simmer 3–5 minutes until the chicken is cooked through. Remove from heat.
  • Arrange the 12 stand-up crispy corn tortillas on the prepared sheet pan(s) and bake for 5 minutes to prevent sogginess.
  • Fill each pre-baked shell with a heaping 1/4 cup of the chicken filling and top with 2 tablespoons shredded cheese; repeat until all shells are filled.
  • Bake filled tacos for 8–15 minutes, until shells are crispy and cheese is melted and bubbly.
  • Top tacos with desired toppings and cilantro-lime sauce, then serve immediately.

Notes

  • Top with thinly sliced avocado, diced cherry tomatoes, sour cream, and extra cilantro-lime sauce.
  • Optional toppings: guacamole, pico de gallo, jalapeño, cilantro, green onions, cotija, or pickled red onions.
  • Zesting and chilling the sauce ahead lets flavors intensify.
  • Bake shells briefly before filling to keep them crisp.