No-Fry Crispy Baked Chicken Tacos
These Crispy Bake Chicken Tacos are a fast dinner recipe made with shredded chicken cooked in salsa and taco seasoning, then folded into warm corn tortillas with melted cheese and baked until golden and crunchy.
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I love that it uses simple ingredients and comes together in about 30 minutes, which is perfect for busy weeknights.
It is a great way to use leftover chicken, just like this Buffalo Chicken Salad and Chicken and Broccoli Bowls.
How to Make Crispy Baked Chicken Tacos
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 425°F. Line a 9×13-inch (or larger) baking sheet with parchment paper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
3. Stir in the chicken, salsa, taco seasoning, salt, and pepper. Cook for 2 to 3 minutes, then remove from the heat and stir in the lime juice.
4. Wrap the tortillas in a damp paper towel and microwave for 30 seconds so they’re easy to fold.
5. Spoon the chicken mixture onto one half of each tortilla. Sprinkle with cheese, fold over, and place on the baking sheet.
6. Lightly brush the tops with the remaining olive oil.
8. Bake for 12 to 15 minutes, or until the tacos are golden brown and crispy.
Serve and Enjoy!
Serve warm with your favorite toppings like sour cream, shredded lettuce, cilantro, or extra salsa.
Important Recipe Notes
- Warm the tortillas first to keep them from cracking when folded.
- Use leftover or rotisserie chicken to save time and make this recipe even easier.
- Don’t overfill the tacos, or they may open while baking.
- Brush the tops lightly with oil to help the tortillas turn golden and crispy.
- Bake on the middle rack for even cooking and the best texture.
- Serve right away for the crispiest tacos.
- Reheat leftovers in the oven or air fryer, not the microwave, to keep them crispy.
No-Fry Crispy Baked Chicken Tacos
Ingredients
- 2 cups cooked and shredded chicken
- 3 tbsp olive oil divided
- ¼ tsp salt
- ¼ tsp black pepper
- 1 medium white onion chopped
- 1 16 oz jar salsa
- 1 1 oz packet taco seasoning
- 10 to 12 corn tortillas
- 1 ½ cups shredded Colby Jack cheese
- Juice of 1 lime
Instructions
- Preheat the oven to 425°F. Line a 9×13-inch (or larger) baking sheet with parchment paper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
- Stir in the chicken, salsa, taco seasoning, salt, and pepper. Cook for 2 to 3 minutes, then remove from heat and stir in the lime juice.
- Wrap the tortillas in a damp paper towel and microwave for 30 seconds so they’re easy to fold.
- Spoon the chicken mixture onto one half of each tortilla. Sprinkle with cheese, fold over, and place on the baking sheet.
- Lightly brush the tops with the remaining olive oil.
- Bake for 12 to 15 minutes, or until the tacos are golden brown and crispy.
- Serve warm with your favorite toppings like sour cream, shredded lettuce, cilantro, or extra salsa.
