Crispy Oven-Baked Chicken Tacos with Creamy Cilantro Crema Tips, FAQ & printable recipe

Tips for success

For the crispiest tacos, make sure the oil is evenly brushed over the entire surface of the tortillas. A silicone pastry brush works best.

Also, avoid overcrowding the baking sheet—leave space between the tacos so the hot air can circulate and crisp all sides.

If you have leftovers, store the filling and crema separately. Reheat the tacos in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes to restore crispness. Avoid microwaving, as it will make the tortillas soggy.

Variations

• Spicy Chorizo Tacos: Swap the chicken for fresh chorizo sausage, removing it from the casings. Cook the chorizo in the skillet, breaking it up, until browned and cooked through. Omit the Cajun seasoning and reduce the salt. The creamy filling will be extra rich and spicy.
• Veggie Black Bean Tacos: Replace the chicken with a can of drained black beans and an extra cup of corn. Add a teaspoon of ground cumin along with the other spices. The cream cheese will still make the filling creamy and satisfying. Cook just until heated through.
• Smoky Chipotle Tacos: Add 1-2 teaspoons of chopped chipotle peppers in adobo sauce to the chicken filling along with the cream cheese. This will add a deep, smoky heat. Reduce the hot sauce in the crema to balance the extra spice.
• Cheesy Beef Tacos: Use 1 pound of ground beef instead of chicken. Brown the beef in the skillet, then drain any excess fat. Proceed with the same spices and cream cheese. Cook until the beef is no longer pink and reaches 160°F (71°C).

Storage and make-ahead

Fridge

Store leftover filling and crema separately in the fridge for up to 3 days. Reheat filling in a skillet until hot, and whisk crema before serving.

Freezer

Freeze the cooked chicken filling in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Reheat

Reheat assembled tacos in a 350°F (175°C) oven for 5-7 minutes to restore crispness. Avoid microwaving to prevent sogginess.

Store leftover chicken filling in an airtight container in the refrigerator for up to 3 days. The crema can also be refrigerated for up to 3 days.

Keep them separate to maintain the best texture. Reheat the filling in a skillet over medium heat until hot, and whisk the crema before serving.

The chicken filling can be prepared up to 2 days in advance. Let it cool completely, then refrigerate in an airtight container.

When ready to assemble, reheat the filling in a skillet or microwave until hot. The crema can also be made ahead and stored in the fridge for up to 3 days.

Serving ideas

Serve the tacos immediately after baking, with the cilantro crema on the side for dipping. You can also drizzle the crema over the top for a beautiful presentation. Pair with a simple side salad or Mexican rice for a complete meal.

These tacos are perfect for a casual dinner or a fun party appetizer. If serving as appetizers, cut each taco in half before baking to make smaller bites.

The crema adds a cooling contrast to the spicy filling, and the crispy texture is sure to please a crowd.

Frequently asked questions

Recipe card

Crispy Oven-Baked Chicken Tacos with Creamy Cilantro Crema

Prep 10 minCook 12 minTotal 22 minServes 4

Ingredients

• 1 lb chicken breast, cut into small pieces
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp Cajun seasoning
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 1 cup diced bell peppers (any color)
• 1/2 cup corn kernels (fresh or frozen)
• 4 tbsp cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp fresh lime juice
• 1 tsp hot sauce (such as Tabasco)
• 1/4 cup fresh cilantro, chopped
• 8 mini flour tortillas (6-inch)
• 2 tbsp vegetable oil, for brushing
• 1 cup shredded cheddar and mozzarella blend

Instructions

1. Heat a large skillet over medium-high heat. Add the chicken breast pieces and cook until they start to brown, about 4-5 minutes. Add the smoked paprika, garlic powder, black pepper, Cajun seasoning, minced garlic, diced onion, bell peppers, and corn. Cook, stirring, until the vegetables soften and the chicken is cooked through, about 5-6 minutes more. Stir in the cream cheese and cook until it melts and creates a rich, saucy coating. Remove from heat.
2. In a small bowl, whisk together the mayonnaise, sour cream, smoked paprika, garlic powder, lime juice, hot sauce, and chopped cilantro until smooth and well combined. Set aside.
3. Preheat the oven to 400°F (200°C). Brush one side of each mini tortilla with vegetable oil. Place about 2 tablespoons of the chicken filling on one half of each tortilla, then sprinkle with the shredded cheese. Fold the other half over to create a taco shape. Place the tacos on a baking sheet, leaving a little space between each.
4. Bake the tacos for 12 minutes, until the tortillas are golden and crispy and the cheese is bubbling. If you like extra-crispy tacos, you can broil for the last 1-2 minutes, watching carefully.
5. Serve the tacos hot, with the cilantro crema on the side for dipping or drizzling. Enjoy immediately for the best crispiness.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

38 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.