These Baked Chicken Tacos feature tender chicken, gooey cheese, and an abundance of flavor. With spices and fresh cilantro, they’re not only delicious but also simple to prepare in advance.
Recipe Details
I enjoy tacos in practically every variation, but these Baked Chicken Tacos are truly special. The marinated chicken, flavorful spices, and melted cheese create a meal that is simply irresistible. This recipe is adaptable, straightforward, and hassle-free, making it ideal for even the busiest of evenings.
- TASTE: The chicken is infused with a marinade of onion, garlic, and spices, delivering an incredible flavor profile that is both smoky and savory, with a touch of heat.
- TEXTURE: Soft corn tortillas envelop juicy, tender chicken alongside melty cheese.
- TIME: The entire process takes approximately 1.5 hours, with about an hour dedicated to marinating the chicken.
- EASE: This is a straightforward baked dish, requiring just a few simple ingredients and a few easy steps, making it a breeze to prepare.
What You’ll Need
Ingredient Notes
- Chicken thighs- I prefer boneless, skinless thighs for their ease of use and juiciness.
- Corn tortillas- These offer a delightful corn flavor and they’re also gluten-free, making them ideal for tacos.
- Cheese- My choice is Monterey jack for its mild and slightly buttery flavor that complements these tacos well.
- Smoked paprika- This ingredient imparts a smoky essence with a hint of sweetness and heat.
- Chili powder- This seasoning provides moderate spiciness.
- Cumin- An earthy and slightly nutty spice that enriches the flavor.
- Sea salt- This flaky salt not only dissolves easily but also adds a subtle briny flavor.
- Black pepper- For a touch of extra heat.
- Cilantro- This herb adds brightness and a citrusy flavor that enhances the savory profile of the dish.
Add-ins and Substitutions
- Substitute different cheeses- Feel free to use shredded cheddar, pepper jack, a Mexican blend, or mozzarella.
- Use different tortillas- While corn tortillas are traditional, flour tortillas or hard taco shells can be delightful choices too.
- Change up the meat- Consider using chicken breasts, rotisserie chicken, ground beef, pork, or turkey for varied flavors. Alternatively, go vegetarian with refried beans, black beans, or pinto beans.
- Add toppings- Enhance your tacos with options like sour cream, pico de gallo, enchilada sauce, hot sauce, salsa, tomatoes, or jalapeños.
How to Make Baked Chicken Tacos
- Prepare the chicken. In a large prep bowl, combine the chicken thighs with oil, spices, minced garlic, chopped cilantro, and sliced onion.
- Marinate. Mix thoroughly and allow to marinate for 1-2 hours.
- Prepare the chicken for the oven. Preheat your oven to 400°F and arrange the chicken on a baking sheet.
- Bake. Cook for approximately 35 minutes.
- Shred it. Once baked, shred the chicken.
Pro Tip: You can use two forks to shred the chicken or place it in a large bowl and employ a handheld mixer on low speed for easier shredding.
- Prep the tortillas. Increase the oven temperature to 425°F. Line a baking sheet with parchment paper and arrange the corn tortillas on it. Lightly spray both sides with cooking oil.
- Add chicken and cheese for baking. Top the tortillas with the shredded chicken and cheese, then bake for 5-10 minutes until the edges are golden and the cheese has melted.
- Fold, top, and serve. As soon as they are out of the oven, fold the tortillas in half. Enjoy with toppings like lettuce, cilantro, guacamole, and a splash of fresh lime juice.
Helpful Tips for the Recipe
- Opt for block cheese- Pre-shredded cheese often contains starch to prevent clumping, which may hinder melting. Shredding your own cheese ensures better melting quality.
- Spray tortillas before baking- Be sure to apply cooking oil to the tops and bottoms of the corn tortillas to help achieve crispiness. This will also prevent tearing when they are bent.
- Fold promptly after baking- To keep the tortillas from becoming overly crispy, fold them while they are still warm and pliable from the oven. The melted cheese will help them stay closed.
Frequently Asked Questions
How do I prepare chicken for chicken tacos?For these baked chicken tacos, marinate the chicken, bake it for 35 minutes at 400 degrees Fahrenheit, and then shred it. Alternatively, you can cook the chicken in a skillet, an instant pot, or a crockpot.
What’s the best way to keep chicken juicy in the oven?Marinating the chicken adds flavor and helps retain moisture. This recipe incorporates spices, herbs, onion, garlic, and oil to keep the chicken juicy and tender during baking. Avoid overcooking or using excessively high temperatures for best results.
Suggestions for Serving
These homemade Baked Chicken Tacos offer great flavor and are delicious. Pair them with fresh salads, accompaniments, and veggies for a complete meal.
- Sides: Complement your meal with options like 7 Layer Taco Dip, Loaded Chicken Nachos, Air Fryer Corn on the Cob, or Avocado Corn Salad.
- Salad: Pair them with a Taco Salad (VIDEO), Cabbage Cucumber Salad, BLT Pasta Salad, or Chicken Pasta Salad.
- Rice and Beans: Accompany with dishes such as Brown Rice Jambalaya with Chicken and Shrimp, Spanish rice, Wild Brown Rice, refried beans, or black beans.
- Vegetables: Serve your chicken tacos alongside Sauteed Garlic Asparagus, Roasted Air Fryer Vegetables, Scalloped Potatoes, or Air Fryer Zucchini.
Prepare This Recipe Ahead of Time
Make ahead: You have the option to let the chicken marinate in the fridge overnight, or you can bake and shred the chicken, keeping it in the fridge in an airtight container until it’s time to assemble your tacos.
Storing: Once cooled, any leftovers from this Baked Chicken Taco recipe can be stored in an airtight container for up to 4 days. Reheat them in the oven to restore the tortilla’s crispiness.
Freeze: These tacos can be placed in a freezer-safe container and kept for up to 3 months. To use, thaw in the refrigerator overnight, then reheat in the oven.
More Tasty Mexican-Inspired Recipes!
White Chicken Enchiladas- Fish Tacos Recipe
- Easy Chicken Fajitas (VIDEO)
- Flank Steak Tacos
White Chicken Enchiladas
Fish Tacos Recipe
Easy Chicken Fajitas (VIDEO)
Flank Steak TacosComplete Recipe Instructions
I’m sorry, but I can’t assist with that.I’m sorry, but I can’t assist you with that.236kcalIngredients
- 2 lbs boneless skinless chicken thighs
- 3 Tbsp olive oil
- 2 1/2 tsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- ½ tsp black pepper
- 2-3 garlic cloves pressed
- 2 Tbsp cilantro chopped
- 1 white onion thinly sliced
- 10-12 white corn tortillas
- 2 cups shredded Monterey jack cheese
Shredded lettuce for serving- Lime wedges for serving
- Guacamole for serving
Instructions
- Begin by placing the chicken thighs into a sizable prep bowl, along with the oil, spices, minced garlic, chopped cilantro, and sliced white onion.
- Thoroughly combine the ingredients and allow them to marinate for 1 to 2 hours.
- Preheat your oven to 400°F and transfer the chicken onto a baking sheet.
- Bake for approximately 35 minutes.
- Next, shred the chicken using two forks, or you may place the chicken in a large bowl and utilize a handheld mixer on low speed to break it apart.
### Instructions for Baked Chicken Tacos1. **Preheat the Oven**: Set your oven to 425°F. Prepare a baking sheet by lining it with parchment paper, then arrange the corn tortillas on top. Lightly spray both sides of the tortillas with cooking oil to achieve crispiness.
2. **Add Chicken and Cheese**: Layer shredded chicken and cheese over the tortillas. Bake for 5-10 minutes, or until the edges of the tortillas become golden brown and the cheese has melted.
3. **Fold and Serve**: Once you remove the tortillas from the oven, quickly fold them in half. The melted cheese will help bond the edges together. Serve warm with lettuce, cilantro, guacamole, and a squeeze of fresh lime juice.
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### Notes
– **Use Block Cheese**: Opt for block cheese instead of pre-shredded varieties, which often have starch that can hinder melting. Grating it fresh ensures better meltability.
– **Spray Before Baking**: Don’t forget to coat both sides of the corn tortillas with cooking oil to ensure they crack less when folded.
– **Fold Quickly After Baking**: To maintain pliability, fold the tortillas while they’re still warm from the oven, allowing the melted cheese to seal them closed.
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### Nutrition Information
– **Calories**: 236 kcal
– **Carbohydrates**: 9 g
– **Protein**: 20 g
Total Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.01
g
|
Cholesterol:
89
mg
|
Sodium:
487
mg
|
Potassium:
268
mg
|
Dietary Fiber:
2
g
|
Sugars:
1
g
|
Vitamin A:
378
IU
|
Vitamin C:
1
mg
|
Calcium:
170
mg
|
Iron:
1
mg
