Baked Chicken Tacos
Baked Chicken Tacos are a quick and tasty weeknight win! Stuffed with juicy seasoned chicken and melty cheese, then baked until crispy and golden—every bite is hot, bubbly, and totally satisfying.
Servings: 12
Ingredients
- 2 chicken breasts, cut in half lengthwise
- 2 tablespoon olive oil
- 2 limes, juiced
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon Slap Ya Mama
- 1 teaspoon pepper
- ½ teaspoon basil
- ½ teaspoon oregano
- 1 teaspoon garlic salt
- 2 cups pepper Jack cheese, shredded
- 12 small flour tortillas
Instructions
- Preheat oven to 350° and line a baking sheet or a 13x9 baking dish with parchment paper.
- In a large bowl, add chicken, olive oil, lime juice, and seasonings. Mix well to evenly coat chicken breasts.
- Over medium heat, add chicken breasts to a large pan or cast iron pan and cook for 7-10 on each side, until chicken is thoroughly cooked and there is no more pink inside.
- Remove from pan and cut chicken breasts into pieces and set aside.
- In each flour tortilla, place chicken then top with shredded cheese.
- Hold each taco in place with a toothpick.
- Place tacos on prepared baking sheet or in 13x9 baking dish. Bake for 10 minutes or until cheese has melted and tortillas slightly browned.
- Carefully remove from oven and add optional toppings like lettuce, tomatoes, avocado, onions, sour cream.
Notes
- Baking hard taco shells for 5 minutes before filling helps them stay crunchy instead of soggy. Totally worth it!
- Freshly shredded cheese melts smoother and tastes way better than the bagged stuff. Your tacos will thank you.
- Want it spicy? Add jalapeños to the chicken while it cooks. Prefer it mild? Skip the Slap Ya Mama seasoning or tone it down to taste.