No-Fry Crispy Baked Chicken Tacos
These crispy baked chicken tacos are 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. Perfect for a quick dinner or fun taco night at home.
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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 9x13-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.
Servings: 4
Calories: 420kcal