I cannot get over how delicious and simple these baked mini tacos are! It’s one of my favorite Mexican-inspired recipes and it’s worth making at least once a week… trust me!

Tacos are one of the most versatile types of Mexican cuisine. There are countless types from al pastor, to trompo, to birria, to shrimp (pescado), to classic chicken or ground beef. Which means these tacos are SO customizable.

If you’re looking to make a deliciously mouthwatering meal that will take you under an hour, check out these super simple and easy baked chicken tacos! 🌮

Ingredients

Something you will find in basically any recipe on 9to5feast.com is that we use SIMPLE and STRAIGHT-FORWARD ingredients, and this recipe is NO different!

One of the joys of cooking your own food is you know exactly what you’re eating. Whole foods that are good for your health and some delicious simple seasonings to add that punch of flavor!

The ingredients you will need for these baked chicken tacos are:

Shredded chicken: If you can’t find pre-shredded chicken like the one I found at H-E-B, then use this simple recipe to make your own shredded chicken (which is also more cost efficient).
Onion: Yellow or white onions pair well with the chicken and bell peppers.
Bell Peppers: We use red and green in this recipe which add a bit of sweetness to the dish without being overpowering.
Mexican cheese: This Green Valley Mexican cheese (pictured) is perfect for those who are lactose intolerant, but feel free to use your favorite cheese even if it does have lactose! This one is my favorite cheese for those who aren’t lactose intolerant!
Tortillas: Flour or corn tacos work well! Flour is more popular to use, but traditionally, corn is more popular in Mexican-inspired tacos.

The seasoning blend is incredibly important! To get the most flavorful tacos, be sure to use: chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and pepper.

Why You’ll Love This Recipe

These delicious baked tacos are the perfect grab-n-go for your meal prep throughout the week.

This recipe uses very simple ingredients
Naturally gluten free corn tortillas
You can customize this recipe’s depending on what type of protein and veggies you would like

How To Make Baked Chicken Tacos

Preheat oven to 400°F (205°C).

Lightly brush tortillas with olive oil.
Drape over oven rack or fold slightly on baking sheet.
Bake 2–4 minutes until just lightly crisp (not hard).

Chop your veggies!

Heat 1 Tbsp olive oil in skillet over medium and add the chopped onion and bell peppers. Cook 6–8 minutes until it’s:

Soft
Slightly golden
Smells amazing

Add in the rest of the oil and reduce the heat to low medium. It is very important we sear the chicken in this step and not overcook.

Add re-hydrated chicken + seasonings.
Stir gently for 3-4 minutes max, just until warm.
If pan looks dry → add 1 Tbsp broth or water.

Turn off heat.

Ingredients

1 lb shredded cooked chicken store-bought or rotisserie
1½ –2 cups shredded Mexican cheese
1 medium onion diced
1 green bell pepper diced
1 red bell pepper diced
10 –12 flour or corn tortillas
2 Tbsp olive oil divided

Taco Seasoning

1½ tsp Chili Powder
1 tsp Smoked Paprika
1 tsp Ground Cumin
1 tsp Garlic Powder
½ tsp Onion Powder
½ tsp Dried Oregano
¾ tsp Salt adjust to taste
½ tsp Black Pepper

Instructions

Preheat + Crisp Tortillas (5–7 min)

Preheat oven to 400°F (205°C).
Lightly brush tortillas with olive oil, fold slightly on baking sheet, and bake 5–7 minutes until just lightly crisp (not hard).
Remove and set aside.

Sauté the Veggies (6–8 min)

Heat 1 Tbsp olive oil in skillet over medium. Add the onion and bell peppers. Cook 6–8 minutes until soft, slightly golden, and smells amazing.

Warm the Chicken Gently (3 min – No Overcooking 🚨)

Lower heat to medium-low, add the chicken + seasonings. Stir gently for 3–5 minutes max — just until warm. If pan looks dry → add 1/2 tbsp of oil.
Turn off heat.

Assemble with the Cheese Barrier (5 min 🧀)

On each tortilla: Sprinkle a little cheese, add chicken filling, and a bit more cheese. Then fold tacos and place seam-side down on baking sheet.

Bake (Steam First, Crisp Later 🔥)

Cover tacos loosely with foil. Bake at 400°F for 5 minutes. Remove foil. Bake another 3–5 minutes until the cheese is melted, shells are lightly crispy and the edges are golden.
Optional: Broil 1–2 minutes.

Did you make this recipe?

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