Dinner · Part 1 of 3: Ingredients
Crispy Oven-Baked Chicken Tacos with Creamy Spiced Filling
- Prep
- Cook
- Total
- Serves
- 4
These crispy oven-baked chicken tacos are the ultimate weeknight dinner win. Golden, shatteringly crisp tortillas wrap a creamy, spiced chicken filling loaded with sweet corn, bell peppers, and melty mozzarella.
The tangy cilantro lime crema takes every bite to the next level. Simple to assemble, baked to perfection, and irresistibly crunchy — these tacos are guaranteed to become a family favorite.
Imagine biting into a taco that shatters with a satisfying crunch, revealing a rich, creamy, and warmly spiced chicken filling. That's exactly what you get with this recipe. The magic happens in the oven, where oil-brushed tortillas turn golden and crispy without any deep frying.
The filling is a quick skillet creation: chicken breast cubes seared with Cajun seasoning, smoked paprika, and garlic, then tossed with peppers, onions, corn, and cream cheese until luxuriously creamy.
A bright, tangy crema made with mayonnaise, sour cream, lime, and cilantro adds a refreshing contrast. These tacos are perfect for casual dinners, game day spreads, or any time you crave something crunchy, savory, and satisfying.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp Cajun seasoning
- 2 cloves garlic, minced
- 1 cup diced bell peppers (any color)
- 1/2 cup diced onion
- 1/2 cup sweet corn kernels (canned or frozen, thawed)
- 4 tbsp cream cheese, softened
- 8 mini flour tortillas (6-inch)
- 2 tbsp vegetable oil, for brushing
- 1 cup shredded mozzarella cheese
Cilantro Lime Crema
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp fresh lime juice
- 1 tsp hot sauce (such as Frank's RedHot)
- 1/4 cup fresh cilantro, chopped
Why this recipe works
Baking the tacos in a hot oven transforms the tortillas into a crispy shell without the mess and extra oil of frying. The oil brushed on the outside crisps up beautifully, while the inside stays tender and chewy. This method is reliable, hands-off, and produces a texture that rivals any fried taco.
The creamy filling is the heart of this dish. The combination of cream cheese with the spices and vegetables creates a rich, cohesive mixture that clings to every piece of chicken.
The tangy crema cuts through the richness, adding brightness and balance. Together, the crunchy shell and creamy filling create a perfect textural contrast.
Notes and substitutions
Use boneless, skinless chicken breast for a lean, quick-cooking protein. Cutting it into small cubes ensures it cooks evenly and quickly. If you prefer, chicken thighs work too, but they will need a few extra minutes. The Cajun seasoning adds a warm, slightly spicy kick; adjust the amount to your heat preference.
For the crema, use full-fat mayonnaise and sour cream for the best flavor and consistency. Fresh lime juice is essential — bottled lime juice lacks the bright, zesty flavor. If you don't have hot sauce, a pinch of cayenne pepper can be used instead. The crema can be made ahead and stored in the refrigerator for up to 3 days.
- chicken breast: chicken thighs (boneless, skinless) work well; increase cook time by 2-3 minutes.
- mozzarella cheese: use Monterey Jack, cheddar, or a Mexican blend for a different flavor.
- flour tortillas: corn tortillas can be used; they will be crispier but may crack when folding.
- mayonnaise: Greek yogurt can replace mayonnaise in the crema for a tangier sauce.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
Up next · Part 2 of 3
6 steps · 20 min of cooking · what to look for at each stage
Step-by-step instructions (Part 2)