Oven Baked Chicken Tacos Recipe
Looking for an easy dinner that’s quick to throw together and will have the whole family singing your praises (instead of pestering you with “what’s for dinner")? These Oven Baked Chicken Tacos are just what you need. Tender chicken, bold seasoning, and plenty of melty cheese tucked into crispy taco shells—all made even better with a dip in creamy avocado lime ranch dressing.
Ingredients
For the tacos:
- 2 cups shredded chicken
- 2 tbsp taco seasoning
- 2 tbsp water
- 2 teaspoon lime juice
- 8 corn tortillas
- 1 cup shredded cheese
- cooking spray
For the Avocado Lime Ranch Dip:
- 1 avocado
- juice of one lime
- ½ cup ranch dressing
- 1-2 tbsp milk
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F and spray a large rimmed baking sheet liberally with nonstick cooking spray.
- Make the chicken filling: In a medium skillet, add the shredded chicken, taco seasoning, water, and lime juice. Cook over medium to medium-high heat for 3–5 minutes, or until heated through.2 cups shredded chicken, 2 tablespoon taco seasoning, 2 tablespoon water, 2 teaspoon lime juice
- Warm the tortillas: In a dry nonstick skillet, warm each tortilla over medium to medium-high heat for about 20–30 seconds per side.8 corn tortillas
- Assemble the tacos: Place 1 tablespoon of cheese on half of a tortilla, add ¼ cup of the chicken mixture, then top with another tablespoon of cheese. Fold the tortilla in half. Repeat with the remaining tortillas.1 cup shredded cheese
- Bake: Arrange all the tacos on the prepared baking sheet and spray the tops with nonstick cooking spray. Bake for 12–15 minutes, or until the cheese has melted and the tacos are lightly crisp.
- Make the dipping sauce: In a small bowl, mash the avocado with the lime juice. Stir in the ranch dressing, 1–2 tablespoons of milk (until it reaches your desired consistency), and garlic powder. Mix well and serve with the warm tacos.1 avocado, juice of one lime, ½ cup ranch dressing, 1-2 tablespoon milk, ¼ teaspoon garlic powder
Tips for success
Warm the tortillas properly: I’ve found that a dry skillet works best for warming tortillas—they get soft and pliable without getting greasy. Feel free to use your favorite method, as long as the tortillas are warm enough to fold without cracking.
Layer cheese–chicken–cheese: This layering method helps hold the tacos together as they bake. The cheese acts like a tasty glue that keeps everything in place.
Customize the dip consistency: Since limes vary in juiciness, add just enough milk to the avocado ranch dip to reach your ideal dipping texture—thicker for scooping, thinner for drizzling.
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*Nutritional information is automatically calculated and is only an estimate. Actual values may vary depending on the ingredients and specific brands you use. If nutrition is important to you, I recommend using a calculator you trust.
Just toggle to the metric version to view the measurements in grams, milliliters, and more!
Why do you include metric measurements?
While the U.S. still mostly uses cups and tablespoons, the rest of the world uses metric. I include both to make my recipes easier for everyone—no conversions needed! The metric amounts are calculated automatically and work great for everyday cooking. Since these recipes aren’t for baking (where exact weights really matter), a few grams one way or the other won’t hurt a thing.Nutrition
Serving: 1tacoCalories: 265kcalCarbohydrates: 16gProtein: 14gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 41mgSodium: 314mgPotassium: 276mgFiber: 3gSugar: 1gVitamin A: 214IUVitamin C: 3mgCalcium: 106mgIron: 1mg
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