Making baked chicken tacos is simple with just four ingredients and ready in under 30 minutes. They're gluten free and low FODMAP, with no onion or garlic, and an easy option for a quick weeknight dinner.
If Taco Tuesday is on repeat in your meal plan, these crispy baked chicken tacos fit right in alongside easy chicken dinners like green chile chicken casserole and King Ranch chicken casserole. They're reliable family favorites when you need something simple that everyone will eat.
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Why You'll Love This Recipe
- Just FOUR ingredients!
- Fast dinner recipe - On the table in under 30 minutes
- Not spicy - Keeping it in line with the Minnesota spice level.
What You'll Need
- Cooked chicken - Use rotisserie or meal prepped chicken for less meal prep time
- Taco seasoning - Adds classic taco flavor fast without needing a long list of spices
- Hard taco shells - Bake up crispy and hold everything together without soggy bottoms
- Shredded cheese - Melts into every bite and helps the tacos hold their shape
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Season the chicken - In a bowl, mix the taco seasoning into the cooked chicken and stir until evenly coated.
Step 2: Arrange the shells - Place the taco shells in a 9x13-inch baking dish. Sit-and-stand shells make this easier, but traditional hard shells work too-just have someone help hold them while filling.
Step 3: Fill the shells - Use a small spoon to add the chicken mixture, filling each shell about one-third full to leave room for cheese and toppings.
Step 4: Add the cheese - Sprinkle shredded cheese over the chicken. Add extra if you like them cheesy. I loved shredded cheddar jack for the best combination of flavor and meltiness. Bake in a 350 degree F oven for 20 minutes or until the cheese is melted.
Tips and Tricks
Bust out the grater! Shredding a block will give the best melt, but it's okay to use preshredded too.
What about chicken? Use grilled chicken, shredded rotisserie chicken, meal prepped chicken in a Dutch oven or slow cooker cooked chicken. So many chicken options, so little time.
Ingredient Swaps
- Use leftover turkey or cooked chicken thighs.
- Try different cheeses like Monterey Jack, pepper jack, queso fresco
Special Diet Variations
Gluten Free: Use certified gluten free hard taco shells and make sure your taco seasoning is gluten free.
Low FODMAP: Use low FODMAP taco seasoning and a low lactose cheese, like aged cheddar.
Dairy Free: Swap in a dairy-free cheese or skip it and add a creamy dairy free topping after cooking, like guacamole.
Mild Flavor: For a less spicy option, use a mild taco seasoning.
Favorite Toppings
The beauty of these crispy chicken tacos is the toppings! They are easily customizable, and everyone can choose what they love and leave off what they don't!
- Creamy: Lactose Free Sour Cream, Lime Crema, Mexican-Ranch Dressing
- Veggies: Diced Fresh Tomatoes, Diced Bell Peppers, Diced Avocados, Pico de Gallo, Jalapenos
- Sauces: Restaurant Style Salsa, Fresh Corn Salsa, Homemade Guacamole, Green Taco Sauce
Storage and Reheating
Store: Keep any leftover tacos in an airtight container. Leftovers will lose texture the longer they sit. Eat within four days for best results.
Reheat: My favorite way to reheat is to use the air fryer for 8-10 minutes or reheat in a 350 degree F oven on a sheet pan for 10-15 minutes or until warm.
Freeze: Do not freeze. The defrosting process would turn the crispy taco shells into mushy taco shells.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Cooked chicken - Use plain, unseasoned chicken.
- Taco seasoning - Make your own with this recipe for low FODMAP taco seasoning or purchase a certified option, Smoke and Sanity taco seasoning.
- Hard taco shells - Use plain hard shell taco shells. Stay away from preseasoned options to avoid unwanted garlic or onion.
- Shredded cheese - Use a low lactose cheese like sharp cheddar, or skip it if you cannot tolerate dairy.
FAQs
Yes, it works great and saves time. Just shred or chop and mix with the seasoning.
Don't overfill, bake until the edges are crisp, and add fresh toppings after baking. Do not add anything that is wet, like salsa before baking.
Yes. Prep the chicken mixture and store it in the fridge, then assemble and bake when ready.
Hard shells hold up best. Sit-and-stand styles make filling easier, but traditional ones work too.
They can be. Use certified gluten free shells and check your seasoning.
Use seasoning without onion or garlic and choose toppings like lactose free sour cream and no onion salsa.
Freeze the chicken mixture only. Hard shells do not do well in the freeze and defrosting.
What To Serve With Baked Chicken Tacos
Chicken tacos are delicious all on their own, but add a side of cilantro lime rice or homemade Mexican rice and nobody will be sad. For an appetizer, make crockpot Mexican street corn dip! The dip's sweetness pairs well with the creamy taco filling.
To meal-prep this meal, mix the chicken filling and store it in an airtight container in the refrigerator. Do not fill the taco shells in advance; they will become a soggy mess.
More Loveable Taco Tuesday Recipes
- King Ranch Chicken Casserole - Shredded chicken with flavorful sauce with crispy tortilla chips.
- Mexican Lasagna - Layers of corn tortillas with ground beef and black beans.
- Chicken Tortilla Soup - A bowl of comforting, spicy soup with chicken, corn, and beans.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Baked Chicken Tacos
Equipment
- 9x13-inch Baking Dish
Ingredients
- 3 cups cooked chicken diced or shredded (Note 1)
- 3 teaspoons taco seasoning (Note 2)
- 8-10 hard taco shells sit-and-stand version (Note 3)
- 2 cups shredded colby jack cheese
- Toppings: shredded lettuce, chopped lettuce, sour cream, guacamole, black olives, or cilantro.
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, add the cooked chicken and taco seasoning. Stir until evenly coated.
- Place the taco shells in a 9x13-inch baking dish. Fill each shell about one-third full with the chicken mixture.
- Sprinkle cheese evenly over the chicken.
- Bake for 20 minutes, or until the cheese is melted and the edges are lightly crisp.
- Add your favorite toppings before serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350 degrees F oven or air fryer until crisp.
Notes
Note 2: For low FODMAP, use a taco seasoning without onion or garlic or a certified option.
Note 3: Sit and stand taco shells work best, but traditional shells can be used with a second set of hands. Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results. Nutrition information is only an estimate and does not include toppings.
Venessa says
A great way to spin tacos from the old standby tacos.