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The Best Baked Chicken Tacos Recipe

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3.9 from 10 reviews

These baked chicken tacos combine tender, flavorful marinated chicken thighs and melted Monterey Jack cheese atop crispy corn tortillas. The tacos are baked to perfection, resulting in a deliciously crunchy yet cheesy bite, served with fresh lettuce, guacamole, and lime wedges for a refreshing finish. Perfect for family gatherings or casual weeknight dinners.

  • Total Time: 1 hour 0 minutes (plus 1-2 hours marinating time)
  • Yield: 12 servings

Ingredients

Chicken and Marinade

  • 2 lbs boneless skinless chicken thighs
  • 3 Tbsp olive oil
  • 2 1/2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2-3 garlic cloves, pressed
  • 2 Tbsp cilantro, chopped
  • 1 white onion, thinly sliced

Tacos

  • 10-12 white corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • Shredded lettuce (for serving)
  • Lime wedges (for serving)
  • Guacamole (for serving)

Instructions

  1. Marinate the Chicken: Place the chicken thighs in a large mixing bowl. Add olive oil, chili powder, cumin, smoked paprika, salt, black pepper, pressed garlic, chopped cilantro, and sliced white onion. Mix thoroughly to coat the chicken evenly, then cover and let it marinate for 1-2 hours to allow the flavors to meld.
  2. Preheat Oven and Bake Chicken: Preheat your oven to 400°F (204°C). Arrange the marinated chicken thighs on a baking sheet in a single layer. Bake for approximately 35 minutes until the chicken is fully cooked and tender.
  3. Shred the Chicken: Once cooked, remove the chicken from the oven. Using two forks, shred the meat finely. Alternatively, place the chicken in a large bowl and use a handheld mixer on low speed to shred efficiently without over-processing.
  4. Crisp the Tortillas: Increase oven temperature to 425°F (218°C). Line a baking sheet with parchment paper and lay out the corn tortillas in a single layer. Lightly spray both sides of each tortilla with cooking oil to help achieve crispiness.
  5. Assemble and Bake Tacos: Distribute shredded chicken evenly over each tortilla, then sprinkle with shredded Monterey Jack cheese. Bake for 5-10 minutes until the tortilla edges turn lightly brown and the cheese is melted and bubbly.
  6. Form Tacos and Serve: Immediately after baking, fold each tortilla in half so the melted cheese acts as a glue, holding the taco closed. Serve warm with shredded lettuce, fresh cilantro, guacamole, and lime wedges for squeezing over the top.

Notes

  • Marinating the chicken for at least 1 hour enhances flavor but can be done up to 2 hours ahead.
  • If you prefer a spicier taco, add a pinch of cayenne pepper to the marinade.
  • To make cleanup easier, line baking sheets with parchment paper or foil.
  • Use fresh corn tortillas for the best texture and flavor.
  • Leftover shredded chicken can be refrigerated and used in salads or wraps.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/the-best-baked-chicken-tacos-recipe/