These baked chicken tacos make an effortless 15-minute dinner: juicy spiced filling, melted cheese, and tortillas that turn crisp at the edges in the oven. With barely any cleanup, you can assemble the tacos right on the sheet pan and bring them to the table piping hot.
Ingredients
- Corn or flour tortillas — 8 pieces (12–15 cm / 5–6 in diameter)
- Chicken breast — 400 g (14 oz)
- Yellow onion — 1 medium
- Bell pepper — 1
- Hard cheese (cheddar, gouda, or mozzarella), grated — 120 g (4 1/4 oz)
- Tomato salsa — 80 ml (1/3 cup)
- Olive oil — 1 tbsp
- Garlic — 2 cloves
- Lime — 1
- Smoked paprika — 1 tsp
- Ground cumin — 1/2 tsp
- Ground chili — 1/4 tsp (to taste)
- Salt — 3/4 tsp
- Ground black pepper — 1/4 tsp
- Fresh cilantro — 10 g (about 1/4 cup) for serving
Step-by-Step Recipe
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Dice the chicken breast into small pieces, slice the onion into thin strips, and cut the bell pepper into matchsticks; grate the cheese and mince the garlic.
- Mix the oil, paprika, cumin, chili, salt, pepper, garlic, and the juice of half the lime. Add the chicken, onion, and bell pepper, then toss well to coat.
- Spread the mixture in an even layer on the baking sheet and bake for 6–7 minutes, until the chicken is cooked through.
- Remove the sheet pan. Arrange the tortillas and spread 1 tsp salsa over one half of each tortilla, then top with the hot filling and cheese. Fold in half and place back on the baking sheet.
- Bake for another 3–4 minutes at 200–220°C (390–425°F), until the cheese has melted and the tortillas are lightly crisp. Finish with the juice of the remaining lime, scatter over cilantro, and serve.
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Tips and Variations
- Shortcut version: use cooked roasted or smoked chicken, then bake the assembled tacos for just 3–5 minutes.
- Heat level: adjust the chili or add hot sauce to the filling or at the table.
- Cheese: cheddar, gouda, mozzarella, pizza blend, or a Mexican-style blend all work well.
- Gluten-free: use corn tortillas and check the salsa and spices for any hidden gluten.
- Skillet or grill pan: crisp the assembled tacos for 1–2 minutes per side in a dry grill pan.
- Make-ahead: slice and marinate the chicken up to 24 hours ahead in the fridge, then dinner comes together in minutes.
What to Serve With
- Guacamole, sour cream, or Greek yogurt
- Fresh pico de gallo
- Grilled corn, rice, or black beans
- Sliced avocado, lime wedges, and pickled onions
Nutritional Value
| Item | Per serving (of 4) |
|---|---|
| Calories | 460 kcal |
| Protein | 34 g |
| Fat | 18 g |
| Carbohydrates | 42 g |
| Fiber | 5 g |
| Sugars | 6 g |
| Sodium | 980 mg |
Frequently Asked Questions
- Can I substitute the chicken with turkey or beef? Yes, use turkey breast or lean ground or sliced beef. Keep the baking time as a guide and cook until fully done.
- Which tortillas are better — corn or flour? Corn tortillas have a more pronounced flavor and crisp up more easily, while flour tortillas are more flexible. Either works well in 12–15 cm (5–6 in) sizes.
- What if I don’t have salsa? Use tomato sauce, ketchup with a pinch of pepper and cumin, or finely chopped tomatoes with onion and lime.
- How do I reheat leftover tacos? Arrange them on a baking sheet and warm for 5–7 minutes at 180°C (350°F) to restore the crispness and melt the cheese again.