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Baked Chicken Tacos

Baked chicken tacos with crispy tortilla shells and seasoned shredded chicken. Oven-baked corn shells stay crunchy while you load them with fresh veggies, cheese, and tangy lime.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp taco seasoning
  • Salt and pepper to taste
Taco shells
  • 8 corn tortillas use 8–10
  • Vegetable oil cooking spray
Toppings
  • lettuce
  • tomatoes
  • shredded cheese
  • cilantro
  • sour cream
  • salsa
  • lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook and season the chicken
  1. Season the chicken breasts with salt, pepper, and taco seasoning. Rub well so the spices coat all sides.
  2. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 6–8 minutes per side, until the internal temperature reaches 165°F.
  3. Shred the cooked chicken with two forks. Keep shredding until evenly broken into bite-size pieces.
Bake crispy taco shells
  1. Preheat the oven to 375°F while you prep the tortillas. Spray a baking sheet with vegetable oil cooking spray.
  2. Form the corn tortillas into taco shells on the sprayed baking sheet. Bake for 8–10 minutes at 375°F until crispy and lightly golden at the edges.
Assemble and serve
  1. Fill each tortilla shell with the shredded chicken. Add a generous portion so the shell is packed but still stable.
  2. Top the tacos with lettuce, tomatoes, shredded cheese, and cilantro. Arrange the toppings so every taco has a bit of color and crunch.
  3. Serve the tacos with salsa, sour cream, and lime wedges. Squeeze lime over the top just before eating.

Notes

Pro tip: For the crispest baked shells, bake until the edges look deeply set and slightly browned, then assemble right away so they don’t steam. Store leftovers in the fridge up to 3 days, keeping shells separate from toppings and cheese when possible. Freezing: freeze shredded chicken up to 2 months and reheat in a skillet; do not freeze assembled tacos for best texture. Dietary swap: use low-sodium taco seasoning and choose reduced-fat cheese to lighten the overall sodium and calories.