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No-Fry Crispy Baked Chicken Tacos

Enjoy flavorful tacos without the mess of frying. These healthy baked tacos feature shredded chicken, zesty salsa, and melted cheese wrapped in crispy tortillas, perfect for busy nights or gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 tacos
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

For the chicken filling
  • 2 cups cooked and shredded chicken
  • 3 tbsp olive oil (divided)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 medium white onion (chopped)
  • 1 16 oz jar salsa
  • 1 oz packet taco seasoning
  • 10 to 12 pieces corn tortillas
  • 1 1/2 cups shredded Colby Jack cheese
  • 1 juiced lime

Method
 

Preparation
  1. Preheat the oven to 425°F. Line a 9x13-inch (or larger) baking sheet with parchment paper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
  3. Stir in the chicken, salsa, taco seasoning, salt, and pepper. Cook for 2 to 3 minutes, then remove from heat and stir in the lime juice.
  4. Wrap the tortillas in a damp paper towel and microwave for 30 seconds so they’re easy to fold.
  5. Spoon the chicken mixture onto one half of each tortilla. Sprinkle with cheese, fold over, and place on the baking sheet.
  6. Lightly brush the tops with the remaining olive oil.
Baking
  1. Bake for 12 to 15 minutes, or until the tacos are golden brown and crispy.
Serving
  1. Serve warm with your favorite toppings like sour cream, shredded lettuce, cilantro, or extra salsa.

Notes

For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to restore crispiness. Feel free to customize the filling with black beans, corn, or bell peppers for extra flavor and nutrition. Use fresh tortillas for the best taste.