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{oven baked crunchy chicken tacos}

SHOP: Tacos + Love Hoodie | Levi’s Shorts | Sunglasses | Hat

If you had to choose between being skinny or eating tacos. Would you choose crunchy or soft tacos ๐ŸŒฎ๐Ÿค”

Or Taco Bell ๐Ÿ˜† I’m telling you a Taco Bell on the beach is good for the soul ๐ŸŒŠ add it to you summer to-do list!

It’s been a while since I shared a good ol Taco Tuesday recipe. I’ve kinda switched gears and Tuesday have become a regular Target sharing day. But, I tried out a new recipe last week and….

HIT it straight out of the ballpark. With help of the ever so talented, Half Baked Harvest. This recipe was adapted from her oven baked tacos. I just switched it up a bit to make them a little more xoxo stacyb….and a lot less ingredients!

This is a super easy weeknight meal too! Just toss your chicken in the slow cooker with a jar of salsa before you leave for work in the morning. Or if you’re a real go getter, add this step to your weekend meal prep. This is my go-to recipe for the best shredded chicken when making mexican dishes. Low for 6 hours and it turns out perfect every single time!

Top your tortillas with chicken. Then pile on the shredded cheese. Don’t skimp – since you’re not trying these bad boys – hook them up with extra calories ala cheese!

I sprinkled mine with Trader Joe’s Chile Lime Seasoning, because that’s just how I roll. But, it’s totally optional.

Fold them in half. And pop in the oven while you make a yummy sauce for topping.

NOTE: If the tortillas wont keep in the taco form. You know when the shell wont stay folded over? Place a baking sheet on top and stick in the oven for the additional baking time. It totally works!!! And your tacos will be in the perfect taco form!

I mean – look at them. They look all crispy + fried, except they aren’t. Still 100% delish without stinking up the house! Ya know what I mean?

Add your families favorite toppings and you’ve got yourself a Taco Tuesday! Your whole fam will request these again next week, just FYI! Ha!

{oven baked crunchy chicken tacos}

  • Servings: 6
  • Difficulty: easy
  • Print

{Oven Baked Crunchy Chicken Tacos}

Here’s what you’ll need:

  • 1 lb. chicken boneless skinless chicken breasts
  • 1 jar salsa (I love Trader Joe’s salsa verde)
  • 12 corn tortillas
  • 2 tablespoons olive oil
  • Trader Joe’s Chile Lime Seasoning (optional)
  • 2 cups shredded Mexican cheese
  • 1 teaspoon pink Himalayan salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon onion powder 
  • 1/4 cup pickled jalapenos, chopped + 1 tablespoon brine (juice in can)
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • All the Toppings: sliced avocado + tomatoes + lettuce…you name it!

Here’s what you’ll do:

The morning of or night before you want to make tacos – toss chicken (frozen works) + salsa into the slow cooker. Set it to 6 hours on low.

Shred chicken when it’s done and place in the fridge till ready to assemble tacos.

You can totally use ground beef + ground turkey or any of your favorite taco meat. Cook on the stove if you’re pressed for time. Anything goes!

Preheat oven to 425 degrees.

Line 2 baking sheets with a silicone baking mat or parchment paper.

Place 6 tortillas on each baking sheet so they’re not overlapping.

Bake tortillas for 5 minutes.

Remove and drizzle tortillas with 1 tablespoon olive oil. Use your hands or a brush to coat tops of tortillas. Flip tortillas and do the same with the remaining 1 tablespoon of olive oil.

Top warm tortillas with chicken mixture.

Sprinkle with cheese + Trader Joe’s Chile Lime Seasoning (optional)

Fold the other half of the tortilla over the filling and press firmly to adhere.

Bake for 8 minutes.

Flip tacos and bake an additional 8-10 minutes until golden brown + crispy. NOTE: If the tortillas wont keep in the taco form, place a baking sheet on top and stick in the oven for the additional baking time. It totally works!!!

While tacos at baking, make the topping by combining Greek yogurt + cilantro + onion powder + pickled jalapenos + brine + lime juice + salt in a small bowl. Pop in the fridge till ready to serve.

When tacos are brown + crispy – dust with pink Himalayan salt (my newest obsession) add all your favorite toppings and ENJOY!

Inset Justin Beiber Yummy song! Ha!

Remember, you can now print the recipe.  โ€œPinโ€ to your Pinterest board for safe keeping.  If you decide to give it a shot, pretty please โ€“ tag me.  Text me.  I canโ€™t wait to hear what you think!!  100% makes my day โ™ฅ

SHOP: Tacos + Love Hoodie | Levi’s Shorts | Sunglasses | Hat

You can find each item from this post by clicking on the images belowโ€ฆโ€ฆ

(remember you use the arrow to the right to scroll though all the images)

Happy Taco Tuesday, friends. I hope you’re washing down your crunchy tacos with a cold ass beer! CHEERS!

xoxo stacyb

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