Baked Ground Chicken Tacos

Hand holding a crispy ground chicken taco topped with lettuce, cheese, lime crema, red onions, and tomatoes.

Baked Ground Chicken Tacos

Crispy ground chicken tacos are baked using the smash taco method, so you can cook a whole batch at once. Add fresh toppings and lime crema for an easy dinner.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings tacos

Calories 380kcal

Author Marjory Pilley

Ingredients

1 pound ground chicken breast or ground chicken with dark meat
1 Tablespoon taco seasoning or the homemade blend in the notes
6 corn tortillas, 6-inch flour tortillas will also work as well as other sizes. Adjust how many cook on the sheet pan accordingly
1 Tablespoon olive oil to coat the sheet pan before baking.
1.5 cups Colby Jack cheese a Mexican blend or Cotija also work well.
2 cups lettuce, shredded Use your favorite salad blend. I like one with a mix of crunchy greens, such as radicchio, escarole, endive, and broccoli.
2 medium Roma tomatoes chopped, about 1 cup
¼ cup red onion diced or thinly sliced
1 Hass avocado diced or sliced, just before serving

Lime crema

¼ cup olive-oil mayonnaise I use an olive-oil based mayonnaise to reduce the calories; any type of mayo may be used
¼ cup sour cream or Greek yogurt
1 Tablespoon lime juice
2 garlic cloves pressed or minced
⅛ teaspoon cayenne pepper adjust to taste; a dash of sriracha can be used instead.

Instructions

Preheat the oven and a large baking sheet to 425℉.
Divide the ground chicken into 6 sections. Spread ⅙ of the ground chicken in a thin, even layer over one side of each tortilla. Spread it to the edges. It should be no more than ¼ inch thick, so it cooks and browns quickly.
Sprinkle taco seasoning evenly over the ground chicken. Each taco will get about ½ teaspoon.
Remove the sheet pan from the oven. Carefully brush olive oil on the pan to promote browning and prevent sticking.
Place the tortillas chicken-side down on the oiled sheet pan without overlapping. A 13 x 18-inch half sheet pan comfortably fits three 6-inch tortillas. Use two sheet pans or cook in two batches.

Different tortilla sizes? Adjust the number of tortillas on the pan as needed. They should lie flat without overlapping or curving up the sides of the pan.

Bake for about 7 minutes or until the chicken is cooked through and no pink remains. Using a large spatula, flip to the other side to crisp the tortilla for another minute.
Top each baked chicken taco with shredded cheese, lettuce, chopped tomato, red onion, avocado, and finish with lime crema. Gently fold the sides to enjoy as a taco, or leave it flat and enjoy it like a tostada if you prefer an extra-crispy tortilla.

Lime crema

Combine mayonnaise, sour cream, lime juice, pressed garlic, and cayenne pepper in a small bowl.

Notes

Homemade taco seasoning: For this recipe, combine 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon paprika, and ¼ teaspoon salt.

Yield: The lime crema yields about 9 Tablespoons or 1.5 Tablespoons per taco.

Storage: Ground chicken tacos are best enjoyed right after baking. If you have leftovers, remove the cold toppings and store the chicken-topped tortillas in an airtight container in the refrigerator for up to 3 days. Store lettuce, tomatoes, avocado, and lime crema separately.

Reheat: Reheat the chicken-topped tortillas in a 375°F oven or air fryer until warmed through and crisp, then add fresh toppings. The microwave will warm them but won't restore the crisp texture.

Stovetop method:

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Working in batches, place the tortillas in the hot skillet, chicken-side down. Cook for about 3 minutes, or until the chicken is cooked through and browned. Flip and cook for about 1 minute more, or until the tortilla is lightly browned and crisp. Repeat with the remaining tortillas, adding more olive oil as needed.

Nutrition