These easy baked chicken tacos were so good and the whole family loved them! They’re essentially like a quesadilla but made all in the oven at the same time making it quicker and easier. You can also customize them to whatever people may like. The real star is the avocado cilantro sauce, it’s a game changer! You’re going to love it and want to dip everything in it. Make this combination for a delicious and easy family dinner!
What you need to make these easy baked chicken tacos + substitutions:
- Chicken breasts- We used chicken breasts for these tacos, but you could use boneless and skinless chicken thighs as well. Up to you! We buy all our meat from Butcher Box and absolutely love it. The quality is fabulous and I love that the chicken is pasture-raised and organic.
- Homemade taco seasoning- To season the chicken, we used a similar recipe to our homemade taco seasoning to give the chicken lots of flavor. It’s so yummy.
- Corn tortillas- We opted for corn tortillas for this recipe, but you can use flour or any tortilla that you prefer!
- Avocado oil- We love avocado oil when we cook because it’s great for a high smoke point. We typically buy the big Chosen Foods container from Costco.
- Cheddar cheese- We used a block of medium cheddar cheese and shredded it ourselves. A shredded Mexican cheese blend is definitely the easiest option, but we prefer to shred it ourselves. It’s more cost effective and fresher.
- Red onion- We added some fresh red onion on top for flavor and color! You can use white onion or skip it altogether if you prefer.
- Jalapeño- Thomas loves spicy, but I don’t as much. We added some jalapeño on his tacos, but I skipped it for me and the kids.
- Avocado cilantro sauce- The best sauce. You’ll literally want to dip everything in it. It’s light and fresh and absolutely delicious. The recipe is below!
If you love this one, then you may also love:
- Easy & Cheesy Beef Enchiladas
- Blackened Fish Tacos with Avocado Cilantro Sauce
- Easy Chicken Fajita Bake
Alright, let’s get to making the recipe! Enjoy!
Easy Baked Chicken Tacos with Avocado Cilantro Sauce
These easy baked chicken tacos were so good and the whole family loved them! They're essentially like a quesadilla but made all in the oven at the same time making it quicker and easier. You can also customize them to whatever people may like. The real star is the avocado cilantro sauce, it's a game changer! You're going to love it and want to dip everything in it. Make this combination for a delicious and easy family dinner!
Ingredients
For the chicken:
- 1 lb chicken breasts
- ½ tbsp avocado oil
- 1 tsp chili powder
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp black pepper
- ¼ cup chicken broth
For the tacos:
- 1 package corn tortillas
- 1-2 tbsp avocado oil
- ½-1 cup cheddar cheese
- ¼ red onion sliced thin
- 1 jalapeño diced
For the sauce:
- 1 avocado
- ½ cup whole milk greek yogurt
- ½ cup cilantro
- 1 lime juiced
- 1 tsp sea salt
- 1 tsp cumin
- ½ tsp garlic powder
- 1-3 tbsp whole milk or water (to thin per your preference)
Instructions
To make the chicken:
- Preheat your oven to 375F degrees.
- In a medium baking dish, lay out your chicken breasts. Season with the avocado oil and all the seasonings. Make sure to coat it well. Then pour the broth into the bottom of the pan (not directly on the chicken so it doesn't wipe off the spices).
- Cover the dish with foil and bake in the oven for 30-40 minutes depending on the thickness of the chicken breast. You want to make sure the internal temperature reaches 165F degrees. When it's done, remove from the oven, let rest for 10 minutes and then shred.
To make the tacos:
- Turn your oven to 350F degrees. Lay your tortillas out on a baking sheet and brush them lightly with avocado oil. Place them in the oven for 2-3 minutes. This will make them much easier to bend and use.
- Assemble the tacos by adding a layer of shredded cheese, chicken, sliced red onions, chopped jalapeño, and then another layer of cheese on top. Fold the tortilla over itself. If you can't get them to stay you can always put a toothpick in to hold it.
- Bake in the oven for 15-20 minutes until the cheese is melted and the shells are crispy. You can flip them halfway if you want both sides crunchy.
For the sauce:
- Meanwhile, make the sauce. In a blender, add in all the sauce ingredients. Blend until smooth. You can add in 1-3 tbsp whole milk or water to make it thinner if preferred. Just start with 1 tbsp at a time until desired consistency.
To serve:
- Serve the tacos with a sprinkle of cilantro and a side of sauce for dipping. Enjoy!
Notes
For Storing: Store leftover assembled tacos in an airtight container in the fridge for 1-2 days. Reheat as needed. Otherwise store the leftovers in separate containers and remake using all the ingredients.
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