Name: Easy Baked Chicken Tacos
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil + extra to drizzle; 1/2 small yellow onion (diced); 2 cloves garlic (minced); 1 lb ground chicken; 1 tablespoon taco seasoning*; 1 cup fresh salsa; 12 street flour taco tortillas; 3/4 cup shredded Mexican cheese blend; Salt; To dip: mashed avocado or sauce of choice

These Easy Baked Chicken Tacos are crispy, cheesy, and packed with flavorful ground chicken. A quick, high-protein dinner that’s ready in just 30 minutes.

I’ve been trying to eat more protein lately.

Let me start by saying that yes, protein is way too overhyped right now and most people don’t need nearly as much as they think they do.

That said, I’ve noticed that I feel a lot more full after meals when I incorporate a decent amount of protein into the meal.

Crazy, right? It’s almost like practicing what you preach works or something 🙂

For me, even though I know that protein and fiber at meals is the key to fullness, the barrier is actually making a source of protein. I’m totally one of those people who gets the ick from making meat or eggs one time too often.

So enter these Easy Chicken Tacos. IMO, ground chicken is a simple way to avoid that ick factor. Plus, everything baking in the oven = less for you to actually do.

Why You’ll Love These Baked Chicken Tacos

These Baked Chicken Tacos are full of flavor.

The chicken is mixed with sautéed onion and fresh salsa. It’s then topped with Mexican blend cheese before baking in the oven.

Does this recipe sound ridiculously easy? That’s because it is 🙂

It’s a protein- and nutrient-filled meal that couldn’t be easier to make.

Pair the tacos with some mashed avocado for dipping and some crunchy lettuce, and you’ve got an easy, filling, and delicious meal (that absolutely will not give you the ick) in no time.

Plus, these are amazing as leftovers too. Make a big batch at the start of the week to enjoy for a few days!

How to Make Easy Baked Chicken Tacos

Prep the ingredients

Preheat the oven to 425 F. Grease 2 baking sheets (or 1 extra large baking sheet).

Sauté onion

Add the olive oil to a large skillet over medium high heat. Sauté for 5 minutes, stirring occasionally, until soft and fragrant. Add the minced garlic.

Cook the chicken

Add ground chicken. Using a wooden spoon or a meat chopper, break apart the chicken into small pieces. Cook for about 5-8 minutes, stirring occasionally, until the chicken is almost cooked through.

Add the salsa

Add the taco seasoning and salt and mix to combine. Add the salsa and mix again, until fully mixed with the chicken. Cook for another few minutes, then remove from the heat and set aside.

Prep tortillas

Place the tortillas on the prepared baking sheet. Add a heaping spoonful of the chicken mixture to the bottom half of each tortilla. Top each one with about 1 tablespoon of the shredded cheese.

Fold tortillas

Fold each tortilla over and drizzle with a little olive oil. Note: I find it helpful to place another baking sheet on top of the tacos so that the tortillas stay folded over. You can keep the top baking sheet on in the oven, and remove it for the last few minutes of cooking.

Bake and broil

Bake in the preheated oven for 10 minutes. Broil for an additional 2 minutes, until the tacos are slightly browned on top.

Garnish

Add fresh herbs on top of the tacos.

Dip and serve

Pair Easy Baked Chicken Tacos with mashed avocado or sauce of choice to dip and serve.

If You Love These Baked Chicken Tacos, Try These

Crispy Black Bean Tacos: These vegetarian tacos are a fan favorite!
Veggie Lentil Tacos: The lentils get deliciously flavorful and crispy – especially when paired with melted cheese.
Fish Tacos with Avocado & Charred Corn Salad: For a refreshing summer meal, these fish tacos are amazing.
Charred Corn & Spice-Rubbed Chicken Salad: Similar Mexican-inspired flavors and vibes in salad form.
15-Minute Black Bean, Corn, and Avocado Salad: Try this easy salad paired with your chicken tacos.

Ingredients You’ll Need

Olive oil: You’ll use olive oil to cook the chicken.
Yellow onion: Because ground chicken can be dry, a little onion adds necessary flavor and moisture.
Garlic: As always, measure with your heart 🙂
Chicken: I used ground chicken in this recipe. You can also swap for ground beef if you’d like. Follow the same instructions to make sure it’s cooked through.
Taco seasoning: Use pre-made taco seasoning or make your own with 1/2 teaspoon each of: oregano, smoked paprika, garlic powder, onion powder, cumin, and chili powder.
Salsa: You can use mild or spicy – whichever you prefer.
Tortillas: Look for the small, street taco-sized tortillas.
Mexican cheese blend: You can find this blend in most grocery stores. If you can’t find it, use shredded mozzarella cheese.

Easy Baked Chicken Taco Tips

Cooking tips: If your tacos don’t stay folded over, try placing another baking sheet on top to hold them down. You can keep the baking sheet on top in the oven while baking and remove it for the last few minutes of cooking. I also find it helpful to flip the tacos after folding them to help them stay folded.
Variations: Make it spicy by using a salsa with a little heat or by adding a few drops of hot sauce. You can also add more veg to the mix by chopping them up small (like bell pepper or mushrooms) and adding them to cook with the chicken.
Storage: Store Baked Chicken Tacos in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. To reheat, broil in the oven for a few minutes until crisp. You can also reheat in the air-fryer.

Course: Dinner, Lunch