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Crispy Baked Chicken Tacos

Oven-baked crunchy corn tacos filled with seasoned shredded chicken and melted cheese, finished with fresh corn salsa and lime crema.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Taco Filling
  • 12 yellow corn taco shells Stand 'n Stuff preferred
  • 3 cups cooked chicken shredded
  • 1 packet taco seasoning low sodium
  • 0.5 cup chicken broth
  • 2 cups Monterey Jack cheese shredded
Toppings
  • 1 cup yellow corn roasted or canned
  • 0.5 cup sour cream or Mexican crema
  • 1 tbsp lime juice freshly squeezed
  • 0.25 cup cilantro chopped

Equipment

  • Large baking sheet
  • Skillet
  • Small mixing bowl
  • Cheese grater

Method
 

  1. Preheat oven to 400°F (200°C). Spray a 9x13 baking sheet with cooking spray.
  2. Stand the taco shells upright on the baking sheet. Bake empty for 5 minutes to crisp them up.
  3. Meanwhile, in a skillet, combine shredded chicken, taco seasoning, and broth. Simmer for 3-4 minutes until liquid reduces.
  4. Remove shells from oven. Fill each shell evenly with the chicken mixture.
  5. Top the chicken generously with shredded cheese.
  6. Bake for 10-12 minutes until cheese is fully melted and bubbling.
  7. Whisk sour cream and lime juice together to create the crema.
  8. Remove tacos from oven, top with corn kernels, cilantro, and a drizzle of lime crema. Serve immediately.

Notes

To prevent soggy bottoms, make sure the chicken mixture isn't too wet before filling the shells. Serve with lime wedges for extra zest.