Baked Ground Chicken Tacos
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Next up in my Taco Series are these super easy Baked Ground Chicken Tacos!
Okay, I have to ask, how do you feel about ground chicken? I know it’s one of those love-it-or-leave-it ingredients. Personally for me, I love it. It’s one of my go-to proteins for quick, last-minute meals because it cooks fast, soaks up flavor, and works with just about any cuisine you’re craving. (However, if you’re not a fan, be sure to check out my Baked Chicken Tacos or Baked Honey Chipotle Chicken Tacos!)
In these baked tacos, the ground chicken turns into the most juicy, flavorful filling. I also love that this is a recipe I can almost always make on the fly since I usually have most of the ingredients on hand, making it perfect for an easy, satisfying meal when time is tight.
For more recipes that include ground chicken, try my Thai Chicken Lettuce Wraps, Juicy Chicken Burgers, Chicken Meatballs and Broccoli, or Kung Pao Chicken Meatballs.
Table Talk with Tawnie
Is it obvious that I have a mild obsession with baked tacos?! You all made my ground beef baked tacos go viral, and ground meats are such a staple in our busy lives that I figured a ground chicken taco needed to be added to the collection of yummy eats. I often find myself making my ground chicken meatballs for my family, but I really wanted to use the ground chicken for something different, so these fit the bill, and everyone looks forward to taco Tuesdays now! 🙂
Taco Series
Check out my new series featuring easy and fun weeknight taco recipes! You’ll find everything from classic favorites to creative twists to take your Taco Tuesday to the next level!🌮
- Ground chicken: I prefer to use ground chicken that’s 92–93% lean for the best texture and moisture. Super-lean chicken breast (99%) can sometimes end up too dry for my liking!
- Taco seasoning: Store-bought or a homemade taco seasoning blend both work great to give the ground chicken mixture lots of flavor.
- Shredded cheese: Mexican blend, Colby Jack, or sharp cheddar are all great options! I recommend not buying the pre-shredded cheese because it usually doesn’t melt as well as grating it fresh. I also like to add a little cheese in the taco meat to make it a cheesy ground chicken filling, but it’s optional.
- Tortillas: I like to make these tacos with the Mission super-soft 6-inch corn tortillas for an authentic flavor! Also, be sure to warm them, wrapped in a damp paper towel, in the microwave prior to adding the ground chicken mixture so the tortillas don’t break. I’ve found it’s best to use tortillas that haven’t been in the fridge (use room temperature).
- Neutral oil: Use any neutral oil (avocado, canola, or vegetable) to lightly coat the assembled tacos before baking. This helps to achieve a crispy exterior and golden brown color.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the chicken mixture
Heat olive oil in a large skillet over medium heat. Add the onion and ground chicken. Cook until no longer pink. Then add the rest of the chicken mixture ingredients, mix, and remove from the heat.
Warm the tortillas
Wrap the tortillas in a damp paper towel and microwave for 45-60 seconds, flipping them halfway through. This step helps prevent the tortillas from breaking and makes them more pliable and easier to fold!
Assemble tacos
Assemble your tacos by adding the chicken and cheese. P.S. Don’t skimp on the cheese! This helps “glue” the taco together and creates those delicious crispy edges!!
Brush & bake
Fold the tortilla in half. Spray the tops with oil and sprinkle with a tiny pinch of kosher salt. Bake for 8-10 minutes or until golden and crispy on both sides.
Serve & enjoy!!
Serve warm with all your favorite taco toppings or dips and ENJOY!! YUMMMM!😋🌮
Expert Tips
- Don’t skimp on cheese: Sprinkling a layer of shredded cheese on top of the filling before baking helps to create a “glue” to hold the tacos shut and also gives them those tasty crispy edges.
- Warm tortillas = fewer tears. Especially if using corn tortillas! Warming them up helps to make them pliable so they don’t rip apart when folding them over.
- Don’t overfill: Avoid overfilling these baked ground chicken tacos, as this can make them difficult to handle and prone to falling apart. Aim for a moderate filling that allows the tacos to be folded easily.
- Monitor baking time: Watch the tacos while baking to prevent them from becoming too crispy or burning. Baking times may vary depending on your oven and the size of your tacos, so check them periodically.
- Add toppings after baking: After the tacos are baked, add fresh toppings such as lettuce, salsa, sour cream, crema, pico de gallo, guacamole, pickled jalapenos, pickled red onions, etc. This preserves the freshness and texture of the toppings and allows you to customize each taco to your liking.
Homemade Taco Seasoning
Mix the following ingredients together in place of a taco seasoning packet if you prefer to make homemade taco seasoning:
- 1 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/4 tsp. dried oregano
- 1/4 tsp. onion powder
- 1/4 tsp. red pepper chili flakes
- 1/4 tsp. salt and pepper
Storage / Freezing
- Store in the fridge for up to 3 days, if they last that long!
- Leftovers reheat best in the air fryer (375°F for 3–4 minutes). Or, you can reheat in the oven or toaster oven for 10 minutes, or in the microwave for about 1 minute.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Baked Ground Chicken Tacos
Ingredients
Ground Chicken Filling
- 1 lb. ground chicken
- 1 Tbsp. olive oil
- 1/4 cup yellow onion (very finely diced)
- 3 cloves garlic (minced)
- 1 packet taco seasoning (1 oz.)
- 1 (4 oz.) can diced green chilies
- 1-2 Tbsp. tomato paste
- 1/2 cup chicken broth
- 1 lime (juiced)
- 1/4 cup shredded cheese (I like to add a little cheese in the taco meat to make it cheesy ground chicken filling, but it’s optional)
For the Tacos
- 12 6-inch yellow corn tortillas (I use the Mission ‘super soft’ tortillas)
- 1½ cups shredded cheese (Mexican blend, Colby Jack, or sharp cheddar)
- Vegetable oil or olive oil spray (for brushing shells)
- Kosher salt
Optional Toppings
- Shredded lettuce
- Pico de gallo or salsa
- Sour cream or crema
- Avocado or guacamole
- Fresh cilantro
- Crema
- Pickled red onions
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat oven to 425°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Add the onion and ground chicken. Cook, breaking chicken up with a spoon, until fully cooked and no longer pink.1 Tbsp. olive oil, 1/4 cup yellow onion, 1 lb. ground chicken
- Add seasonings: Add the garlic, stir in for 30 seconds. Then, add in the taco seasoning packet, diced green chiles, and tomato paste. Stir to combine.3 cloves garlic, 1 packet taco seasoning, 1 (4 oz.) can diced green chilies, 1-2 Tbsp. tomato paste
- Add liquids: Add in the chicken broth and lime juice, and simmer for 3-5 minutes. Start Timer1/2 cup chicken broth, 1 lime
- Stir in cheese: Lastly, stir in the cheese, if using. Remove from heat.1/4 cup shredded cheese
- Warm the tortillas: Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping them halfway through. This step helps prevent the tortillas from breaking and makes them more pliable and easier to fold. If the tortillas don’t feel pliable or are still breaking, microwave tortillas again for about 10 seconds. I’ve found it’s best to use tortillas that haven’t been in the fridge (use room temperature).12 6-inch yellow corn tortillas
- Assemble the tacos: Working one at a time, place a tortilla on the sheet pan and sprinkle 1 tablespoon of cheese on half of the tortilla. Add a spoonful of the ground chicken mixture & top with just a little more cheese (kind of acts as the glue to hold the tortilla down).1½ cups shredded cheese
- Fold & brush: Fold the tortilla in half to close and place on the prepared baking sheet. Lightly brush (or spray) the tops of each taco with oil. Sprinkle a tiny pinch of kosher salt over the top.Vegetable oil or olive oil spray, Kosher salt
- Bake: Bake for 8-10 minutes or until golden and crispy on both sides. Start Timer
- Serve: Serve warm with all your favorite taco toppings or dips. YUMMMM!Shredded lettuce, Pico de gallo or salsa, Sour cream or crema, Avocado or guacamole, Fresh cilantro, Crema, Pickled red onions
Notes
- Don’t overfill the tacos – this helps them stay crisp and prevents splitting.
- Don’t skimp on cheese! It creates the “glue” that seals the tacos shut and gives those tasty crispy edges.
- Warm tortillas = fewer tears. Especially if using corn tortillas. The warmth makes them pliable.
- To reheat: Reheat leftovers in the air fryer (375°F for 3–4 minutes).
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
