5 from 19 votes

Healthy Oven Baked Chicken Tacos

 May 7, 2023

If “Taco Tuesday” is a staple in your household, then you will love this delicious, crispy taco recipe that is bursting with flavor… and is made with healthy ingredients. My Healthy Oven Baked Chicken Tacos are crispy, crunchy, and loaded with tender chicken and shredded cheese for a recipe that is reminiscent of your fast food favorites. Plus, this recipe is best served with my easy homemade dipping sauce that is loaded with protein and makes these tacos even more irresistible.

A tray of the crispy baked chicken tacos, sitting on a countertop alongside the homemade crema dipping sauce

Friends, let’s be honest: I’ve never met a taco that I didn’t like. It’s true! Whether it’s a Taco Bell $1 taco, a makeshift taco make with any leftover ingredients in my fridge, or a satisfying taco salad, you truly cannot go wrong with a taco. And to my delight, my picky boys ask for them ALL THE TIME!

So, when the craving struck for a crispy fast food taco, the other day (you know which ones), I knew that I had to make my own version that was just as satisfying, but made with healthier ingredients. And lo and behold, I did just that, and I am SO excited to share this recipe with you. These tacos are made healthier by swapping out the flour tortillas for gluten-free corn tortillas, using avocado oil, which is high in healthy fats, and swapping out the beef for chicken, which is leaner and less oily than the traditional beef.

These tacos are absolutely irresistible, and while you can absolutely make them ahead of time and keep them on-hand, I wouldn’t be surprised if you don’t have any left, after making them. My family always eats these tacos up as soon as I make them, and I have a feeling yours will too!

What You Need to Make These Deliciously Crispy Tacos

  • Avocado Oil: I like using avocado oil in this recipe, because it is full of healthy fats. However, you can really use any oil of your choosing.
  • Onion & Garlic: Fresh onion and garlic add the most delicious flavor to these tacos.
  • Ground Chicken: While tacos are usually filled with beef, we’ll be using ground chicken for a leaner, less oily protein choice! Don’t knock it until you try it, the chicken adds a delicious flavor that you will absolutely love!
  • Taco Seasonings: We’ll be making our own taco seasoning blend for this recipe, by combining paprika, cumin, sea salt, black pepper, and chipotle pepper.
  • Red Enchilada Sauce: The enchilada sauce adds a deep, delicious flavor to the chicken and is truly the perfect finishing touch.
  • Corn Tortillas: Thin corn tortillas work best for this recipe, but you can use any types of tortillas that you’d like.
  • Mexican-Blend Shredded Cheese: You can use either dairy or non-dairy cheese, in this recipe. Both work just as well, and taste absolutely delicious!
A baking sheet, with tortillas on top of it topped with the meat and cheese mixture
Prepare your tortillas, then top one half of each tortilla with the chicken mixture, along with the shredded cheese, and fold in half. Repeat until all of your tacos have been prepared.

Looking For a Dip for Your Tacos? Try This Simple Sauce!

I don’t know about you, but I LOVE having a delicious dip to dip my tacos into. If you’re looking for a healthy and delicious dip to serve alongside these tacos, then you will absolutely love this recipe.

Simply mix together 1/2 cup of medium salsa, alongside 1 cup of Greek yogurt for a delicious and high-protein dip.

A baking sheet with the baked crispy chicken tacos on top of it, sitting alongside a bowl of the crema
Finally, bake until your tacos are nice and crispy. Serve alongside a bowl of my homemade dipping sauce, and enjoy!

How to Make These Crispy Chicken Tacos

These tacos come together in two parts: first, with the filling, and second, with the tortillas. To prepare the taco filling, start by preheating your oven to 400 F. Next, add your avocado oil to a pan and heat the pan over medium heat. Dice your onion, then add it to the pan once the oil is hot, alongside the garlic, and sauté for 3-4 minutes. Then, add in the chicken, using a spoon to break it into small pieces.

Once the chicken is almost cooked through, add in the spices and stir until they’re fully incorporated into the chicken, and the chicken cooks all the way through. Finally, pour in the enchilada sauce and mix until everything is fully combined. Once everything is coated in the sauce, remove the pan from the heat and begin to assemble the taco shells.

A plate of two of the crispy chicken tacos, sitting alongside lime wedges, avocado, and crema

To prepare the taco shells, we want to start by making the tortillas nice and pliable. Start by wrapping the tortillas in a damp towel and place them in the microwave for 30 seconds, or until they’ve softened.

Once the tortillas are soft, add some cheese to one side of them, followed by a scoop of the meat mixture and more cheese. Gently fold the tortilla to the other side and press to close. Repeat the process, then line up the tacos on a lined baking sheet.

Once done, take a second baking sheet and place it on top of the first baking sheet with the tacos. Place the tray in the oven for 18 minutes, removing the top tray around the 15 minute mark and turn on the broiler for the last 2-3 minutes, so the tacos get crispy on top. Be sure to watch the tacos carefully, so they don’t burn.

Once your tacos are done, remove them from the oven and serve! Store any leftovers in the fridge, for up to five days, and reheat as desired.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Gayle McLeod
A tray of the crispy baked chicken tacos, sitting on a countertop alongside the homemade crema dipping sauce

Healthy Oven Baked Chicken Tacos

5 from 19 votes
Nicole Modic
SERVES 12 Tacos
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If "Taco Tuesday" is a staple in your household, then you will love this delicious, crispy taco recipe that is bursting with flavor… and is made with healthy ingredients. My Healthy Oven Baked Chicken Tacos are crispy, crunchy, and loaded with tender chicken and shredded cheese for a recipe that is reminiscent of your fast food favorites. Plus, this recipe is best served with my easy homemade dipping sauce that is loaded with protein and makes these tacos even more irresistible.

Ingredients

  • 2 Tablespoons Avocado Oil or substitute oil of choice
  • 1 Onion diced
  • 3 Cloves Garlic mashed
  • 1 Pound Ground Chicken
  • 2 Teaspoons Paprika
  • 2 Teaspoons Cumin
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Black Pepper
  • ½ Teaspoon Chipotle Pepper
  • ½ Cup Mild Red Enchilada Sauce
  • 12 Thin Corn Tortillas or tortillas of choice
  • 1 ½ Cups Mexican-Blend Shredded Cheese

Instructions

To Prepare the Taco Filling:

  • To prepare the taco filling, start by preheating your oven to 400 F.
  • Next, add your avocado oil to a pan and heat the pan over medium heat.
  • Dice your onion, then add it to the pan once the oil is hot, alongside the garlic, and sauté for 3-4 minutes.
  • Then, add in the chicken, using a spoon to break it into small pieces.
  • Once the chicken is almost cooked through, add in the spices and stir until they're fully incorporated into the chicken, and the chicken cooks all the way through.
  • Finally, pour in the enchilada sauce and mix until everything is fully combined. Once everything is coated in the sauce, remove the pan from the heat and begin to assemble the taco shells.

To Prepare the Taco Shells:

  • To prepare the taco shells, we want to start by making the tortillas nice and pliable. Start by wrapping the tortillas in a damp towel and place them in the microwave for 30 seconds, or until they've softened.
  • Once the tortillas are soft, add some cheese to one side of them, followed by a scoop of the meat mixture and more cheese.
  • Gently fold the tortilla to the other side and press to close.
  • Repeat the process, then line up the tacos on a lined baking sheet.
  • Once done, take a second baking sheet and place it on top of the first baking sheet with the tacos.
  • Place the tray in the oven for 18 minutes, removing the top tray around the 15 minute mark and turn on the broiler for the last 2-3 minutes, so the tacos get crispy on top. Be sure to watch the tacos carefully, so they don't burn.
  • Once your tacos are done, remove them from the oven and serve! Store any leftovers in the fridge, for up to five days, and reheat as desired.

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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  1. 5 stars
    Omg so yummy. I didn’t have ground chicken so I used shredded chicken and I used 1 cup enchilada sauce instead and Thai chilli peppers, so yummy! I just had trouble having the tortillas staying closed on the baking sheet.
    Served with avocado crema sauce.
    So yum!!! And love that it has lots of protein and reasonable calories.

    • Hi Holly! If you’re having trouble keeping the tortillas closed, you can always use a toothpick to hold them together!

  2. 5 stars
    This recipe was an absolute banger today! I initially didn’t read the ingredient list well enough so I bought chicken breast tenders instead of ground chicken, but I shredded after it was cooked and it worked perfectly. We don’t have corn tortillas where I live so I subbed whole wheat lavash and it worked as well. I really wish I’d had corn tortillas, though. I especially loved the crispness from the oven. Will def try again. Thank you!!

    • I’m so glad that you were able to make it work, Kelly! Thank you so much for your review!

  3. As someone who lives alone, I’m always looking for easy, healthy, but delicious meals. These tacos fit the bill. I made these for the first time a few weeks ago and have not looked back. You know a recipe is good if you’re on your 4th week in a row eating it.

  4. These were absolutely AHHHMAZING!!! I used Siete enchilada sauce for the recipe, since I eat clean My husband and granddaughter had regular corn tortillas, I used the Siete cassava flour tortillas, and we all loved these tacos, even my red meat hubby!! They will become a regular taco meal for us

    • Siete tortillas sound like a wonderful addition to this recipe, DeeAnn! Thank you so much for making it and for sharing it with your family!

  5. I just made these for my family and they were a huge hit! Definitely making a bigger batch as they were all gone! And I doubled the recipe!😁. Thank you!

    • Yay! I am thrilled to hear that, Angeleigh! Thank you so much for making this recipe, and for your review!

  6. 5 stars
    10 stars , so good. However, I had a really hard time getting them off the foil I lined the pan with. Would parchment be better or would it burn ? I also saw there was pic with the tacos on a wire rack . Would that be better and then still place a second baking sheet on top? Will def make again !

  7. 5 stars
    I made these tonight and they were delicious! I made a few tweaks to the recipe – skipped the onions, used flour tortillas and a pack of taco seasoning (instead of making my own) they were awesome! So easy to make and quick. Will be adding these to my rotation of recipes, thank you for sharing!

    • Woohoo! I’m so glad that you found a variation of this recipe that works for you, Chelsea! Thank you so much for making it, and for leaving such a kind review

  8. 5 stars
    I made a double batch of these for the week for my husband and I and they were so good!!! Super easy to make, super easy to meal prep, and DELICIOUS!

    • Yay! I am so thrilled that you and your husband loved it! Thank you so much for making this recipe, and for leaving such a kind review!

    • Woohoo! I am thrilled that you loved this recipe, Denise! Thank you so much for your review!