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A platter full of crispy baked chicken tacos with margaritas, sour cream, and limes resting nearby.

Cheesy Baked Chicken Tacos for Two

Sara
Crispy baked chicken tacos filled with ground chicken, roasted red peppers, pickled jalapeños, chipotle sauce, and sour cream, and cheese in crispy baked flour tortillas.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6 tacos
Calories 221 kcal

Ingredients
 
 

For the Homemade Seasoning:

  • 1/2 tsp. Cumin
  • 1/2 tsp. Mexican Oregano or Italian oregano
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Smoked Paprika
  • 1/4 tsp. Chili Powder
  • 1/8 tsp. Cayenne Pepper optional

For the Tacos:

  • 3 tbsp. Avocado Oil or any neutral oil
  • 1/2 cup finely chopped White Onion
  • 1/2 cup finely chopped Roasted Red Pepper I use jarred peppers
  • 8 oz. Ground Chicken
  • 2 tbsp. chopped Pickled Jalapeños
  • 2 tbsp. Chipotle Sauce or finely chopped chipotle in adobo
  • 2 tbsp. Sour Cream or Greek yogurt
  • 6 fajita-sized (6") Flour Tortillas
  • 1 1/2 cups shredded Cheddar Cheese

Instructions
 

  • Make the Taco Seasoning. In a small bowl, whisk together 1/2 tsp. Cumin, 1/2 tsp. Mexican Oregano, 1/2 tsp. Garlic Powder, 1/2 tsp. Kosher Salt, 1/4 tsp. Smoked Paprika, 1/4 tsp. Chili Powder, and 1/8 tsp. Cayenne Pepper, and set aside.
  • Cook the Onions + Roasted Red Peppers. In a large nonstick pan over medium heat, add two teaspoons of Avocado Oil. Once the oil is hot, add1/2 cup finely chopped White Onion and 1/2 cup finely chopped Roasted Red Pepper. Sprinkle with a pinch of salt, then cook for 3-4 minutes, stirring occasionally, until the onions are softened.
    A skillet with chopped onions and red bell pepper cooking in it.
  • Add Chicken, Taco Seasoning, and Jalapeños. Add 8 oz. Ground Chicken and cook, breaking it up, until browned. Stir in 2 tbsp. chopped Pickled Jalapeños (optional) and the taco seasoning Cook for 4-5 minutes, breaking the chicken into small pieces, until it is lightly browned and cooked through.
    A skillet full of a cooked ground chicken taco mixture.
  • Stir in Chipotle Sauce and Simmer. Stir in 2 tbsp. Chipotle Sauce (or salsa) and let the ground chicken mixture simmer for 4-5 minutes.
    A skillet full of a cooked ground chicken taco mixture.
  • Stir in Sour Cream. Remove the pan from the heat and stir in 2 tbsp. Sour Cream. Set the pan aside.
    A skillet full of a cooked ground chicken taco mixture with a dollop of sour cream.
  • Prep the Tortillas. Preheat the oven to 425 F. Spray a large rimmed baking sheet with cooking spray (or brush avocado oil over the baking sheet). Lay 6 fajita-sized (6") Flour Tortillas onto the baking sheet, just barely overlapping the tortillas if necessary. Spread 1/4 cup of shredded cheese across the surface of each tortilla, then spoon a heaping 1/4 cup of the chicken filling onto one half of each tortilla.
    Six flour tortillas with cheese and a chicken taco filling arranged on a large sheet pan.
  • Bake the Tacos. Pop the baking sheet in the oven for 1-2 minutes until the cheese on the tortillas has melted. Carefully fold them in half, then brush the tops of the tortillas with avocado oil (or spray with cooking spray), and bake for another 8-10 minutes until the tortillas are golden brown and crispy. Let them cool for a couple of minutes, then serve hot with more sour cream, salsa, or your favorite toppings!
    Six crispy baked chicken tacos resting on a baking sheet.

Nutrition

Serving: 1tacoCalories: 221kcalCarbohydrates: 19gProtein: 17gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 41mgSodium: 742mgPotassium: 324mgFiber: 2gSugar: 2gVitamin A: 367IUVitamin C: 7mgCalcium: 188mgIron: 2mg
Keyword baked chicken tacos, ground chicken tacos
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