Description
Baked crispy chicken tacos bring all the crunch and flavor of your favorite taco night without the extra oil, since baking keeps things healthier while your chicken still gets wonderfully crispy on the outside. Seasoned chicken nestled in warm tortillas with your favorite toppings makes a satisfying meal that tastes indulgent but keeps things light.
Ingredients
Scale
Protein and Oil:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
Seasonings:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Taco Assembly:
- 12 small corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheese
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup salsa
- Fresh cilantro, for garnish
Instructions
- Heat your oven to 400°F (200°C) so it’s ready when you need it.
- Cut your 1 lb of chicken breasts into bite-sized pieces that cook evenly.
- In a bowl, combine 1 tablespoon of olive oil with 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Add your chicken pieces to the seasoning mixture and toss everything together until each piece gets coated.
- Spread the seasoned chicken on a parchment-lined baking sheet in a single layer.
- Bake at 400°F (200°C) for 20 to 25 minutes until the chicken is cooked through and the edges turn crispy.
- While your chicken bakes, warm each of your 12 tortillas in a dry skillet over medium heat for about 30 seconds per side to make them flexible and easier to handle.
- Lay out a warm tortilla and pile on a generous helping of the baked chicken.
- Top your chicken with 1 cup of shredded lettuce, 1 cup of diced tomatoes, and 1/2 cup of shredded cheese distributed across your tacos.
- Dollop 1/4 cup of sour cream or Greek yogurt and 1/4 cup of salsa onto each taco according to how much you prefer.
- Sprinkle fresh cilantro over the top if that’s something you enjoy.
- Serve your tacos right away while they’re still warm and everything stays crispy.
Notes
- Cut your chicken into uniform pieces so everything bakes evenly and finishes cooking at the same time.
- Don’t skip warming the tortillas in a dry skillet because this step makes them flexible enough to hold all your fillings without tearing.
- If you’re keeping these dairy-free, Greek yogurt works just as well as sour cream and gives the same creamy texture your taco needs.
- Check that the chicken reaches 165°F internally before serving, and if the edges brown too quickly, tent the baking sheet with foil for the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg