Baked Chicken Tacos With Avocado Sauce
I made these Baked Chicken Tacos With Avocado Sauce on a Tuesday that felt like a Thursday and honestly, they saved dinner. My little oven did its squeaky door thing, the dog hovered like a tiny sous chef hoping for a drop, and my sister texted mid bake to ask if she could swing by for a taste. She did. There were no leftovers. I should probably scale up next time but also, the pan is only so big. Anyway, grab a tortilla, friend. Let me show you how I do it, casually but with just enough precision that you will be sorted.
Why I keep making these on weeknights
I make this when I want crispy edges and melty cheese without deep frying. My family goes a bit wild for the cool avocado sauce on top of the warm chicken, and I do too, because contrast. It looks fancy, but really, it is permission to use that rotisserie chicken you forgot in the fridge. And the sauce comes together fast in a blender, though sometimes I mash it with a fork if the blender is hiding behind the mixer again. Also, I finally stopped my tortillas from cracking all over the place, which is a win for my sanity and your baking sheet. It took me ages to figure out the warming trick, and yes I grumbled about it at first.
Ingredients I grab, plus what I swap
For the tacos
- 2 to 3 cups cooked shredded chicken, about 350 to 450 g. I often use rotisserie because weeknights. If raw, use 500 g boneless chicken thighs and cook as noted below.
- 12 small tortillas, corn or flour. Corn gets extra toasty. If they are fragile, I warm them first. My grandmother always insisted on a certain brand, but honestly any version works fine.
- 1 cup shredded cheese, about 100 g. Cheddar, Monterey Jack, or a handful of Oaxaca if you have it. I sometimes use mozzarella when I am in a hurry, no one complains.
- 2 tablespoons olive oil, divided, plus a little for brushing
- 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 half teaspoon garlic powder, plus salt and pepper
- Half cup salsa or a few spoonfuls of tomato passata if that is what you have
- Optional toppers: thinly sliced red onion, chopped cilantro, lime wedges, pickled jalapeños
For the avocado sauce
- 2 ripe avocados
- Half cup Greek yogurt or sour cream. I go half yogurt half mayo sometimes for extra tang, actually, I find it works better if the yogurt is full fat.
- Juice of 1 to 2 limes, to taste
- 1 small clove garlic
- A small handful of cilantro, stems and leaves
- 1 jalapeño, seeded if you want it mild. Or skip, and add a pinch of cayenne later
- Salt to taste and a splash of water to loosen
Substitution notes I use in real life: poached chicken works fine, or leftover grilled chicken cut small. For dairy free, a good cashew crema is lovely. Tortillas can be flour if that is what you like, no biggie.
How I make them in my not fancy kitchen
- Preheat the oven to 425 F or 220 C. Pop a large sheet pan in there while it heats so it gets hot. This helps crisp the bottoms. I learned that the hard way after a few soggy rounds.
- If you are starting with raw chicken, toss the 500 g thighs with 1 tablespoon oil, half the spices, and a pinch of salt. Spread on a warm sheet pan and bake for 15 to 18 minutes until cooked through. Rest 5 minutes, then shred with two forks. Or buy cooked chicken and skip this, I do that plenty.
- In a bowl, mix shredded chicken with the rest of the spices and the salsa. It should be juicy but not soupy. If it looks dry, a glug of oil or a spoon of chicken stock helps.
- Warm the tortillas so they do not crack. I wrap them in a damp towel and microwave 30 to 45 seconds, or I use a dry skillet for a minute each side. If you want to read more about warming methods, this guide helped me a lot: how to warm tortillas.
- Carefully pull the hot sheet pan out and brush it lightly with oil. Lay down the tortillas, sprinkle a little cheese on half of each, add a few spoonfuls of chicken, then another whisper of cheese. Fold over. Press gently. This is where I usually sneak a taste of the chicken because it smells impossible.
- Brush the tops with a tiny bit of oil, sprinkle with salt. Bake 12 to 15 minutes, flipping once at the 8 minute mark if you want both sides extra crisp. Do not worry if one or two open up a little, they always do and it is fine.
- Meanwhile make the avocado sauce. In a blender, combine avocados, yogurt, lime juice, garlic, cilantro, jalapeño, salt, and a splash of water. Blend until creamy. On second thought, if your blender is busy, mash with a fork in a bowl and stir like you mean it; the rustic texture is great. Taste and adjust. More lime, a pinch more salt, you know the drill.
- Pull the tacos when they are golden and crisp at the edges. Let them sit for 2 minutes so the cheese settles, otherwise they can spill. Squeeze lime, spoon on the avocado sauce, and add your toppers.
Side note that has nothing to do with anything: my neighbor’s cat, Pickles, once tried to swipe a shred of chicken while I was photographing these and knocked a lime into the sink. Absolute menace. Cute though.
Notes I scribbled after a few tries
- Warming the tortillas first is not optional. I tried skipping it and regretted it because every tortilla cracked like a dry leaf.
- Cheese first then chicken then more cheese helps glue everything. I tested the reverse and the filling fell out, dramatic.
- Salt the avocado sauce a little more than you think, it dulls once it hits hot tacos.
- If you only have large tortillas, cut them in half after warming and stack the halves to make mini tacos. Cute and crispy.
- For extra crunch, sprinkle a tablespoon of fine breadcrumbs on the sheet pan before laying the tortillas. Sounds odd, works a treat.
Variations I totally tried
- Buffalo style: Toss chicken with a tablespoon of hot sauce and a teaspoon of melted butter, swap lime for lemon in the sauce. Add celery on top. Silly good.
- Veggie time: Black beans and roasted sweet potato, same spices, plenty of cheese. I think this tastes better the next day, actually.
- Fish version: I tried it with cod once. Tasted fine but the moisture made the tortillas soft. Would not do again in the oven, better pan seared.
- Smoky chipotle: Stir a teaspoon of chopped chipotle in adobo into the chicken mix for deeper heat. If you like bold flavors, go for it.
- Seasoning shortcut: When I am out of spices, I use a premixed taco seasoning. This homemade blend is solid if you want to DIY: taco seasoning recipe.
Equipment I actually use
- Large sheet pan. I love a sturdy one. If you are shopping, this review helped me pick mine: best sheet pans guide.
- Parchment, or not, depending on how nonstick your pan is. I often skip it because the oil does the job.
- Pastry brush for oil. Fingers work too, just be careful, obviously.
- Blender or stick blender for the sauce, though a fork and some elbow grease will do in a pinch. I said a blender is essential earlier but look, it is not truly essential.
Storage and reheating for real life
Cool tacos on a rack, then store in an airtight container up to 2 days, though honestly, in my house it never lasts more than a day. Reheat at 375 F or 190 C for 8 to 10 minutes, or 5 minutes in an air fryer. The avocado sauce will keep 24 hours pressed with plastic wrap directly on its surface. If it browns a touch, stir in a squeeze of lime and it brightens right up. I once tried freezing the assembled tacos and they came out a bit sad, so I do not recommend freezing except the chicken by itself.
How we serve these at my place
I like a pile of crunchy lettuce on the side, maybe some quick pickled onions, and always extra lime. My kids go for corn on the cob and a little bowl of avocado sauce for dunking because dipping is life. Sometimes I put everything on a big platter and let people build their own at the table, more fun that way.
Little pro tips learned the hard way
- I once tried rushing the tortilla warming step and regretted it because half the batch split. Now I slow down for 3 minutes and all is well.
- Do not overfill. I get excited and pack them, then the edges do not crisp. Two to three tablespoons filling per taco is perfect.
- Use a hot pan. Cold pan equals floppy bottoms and you will think they failed. Preheat the pan and it is a winner.
- If your avocados are slightly underripe, mash them first with salt and lime, let sit 5 minutes, then blend. It softens. Magic.
FAQ you actually asked me
Corn or flour tortillas
Both work. Corn gets crispier and a bit nutty, flour stays chewy. I lean corn for this bake but use what you love.
Can I use rotisserie chicken
Absolutely yes. Pull the meat warm, mix with spices and salsa, straight into tacos. It is the Tuesday miracle.
How do I stop tortillas from cracking
Warm them until pliable and keep them wrapped as you work. A little moisture and heat does wonders.
Can I make these ahead
You can prep chicken and sauce in advance. Assemble and bake right before eating, otherwise they lose that crisp. If you must hold them, keep them on a rack in a low oven.
Dairy free options
Skip cheese, or use a dairy free shred. For the sauce, use coconut yogurt or cashew cream. Still lush.
Spice level for kids
Leave out the jalapeño, use mild chili powder, and offer hot sauce at the table so folks can customize.
Can I grill these instead of baking
Yes, on a grill safe pan so the cheese does not drip through. Medium heat, a few minutes per side, watch closely.
No cilantro at my house
Use parsley, or skip herbs and add a pinch of ground coriander to the sauce. Different, still good.
What if my avocados are not very ripe
See the tip above. Or add a tablespoon of olive oil to help it blend. Also, a ripe banana in the fruit bowl nearby sometimes speeds things up, or so my aunt swears.
How many per person
Three small tacos each is my baseline. Hungry teens might want four. Make extra, because someone always says just one more.
If you like to measure everything precisely, here are a few quick numbers to keep handy for next time: 12 tortillas, about 400 g cooked chicken, 100 g cheese, 2 avocados, 1 juicy lime. And a pinch of patience. Otherwise, eyeball it and you will be grand. If you need inspiration for spice blends, I sometimes peek at the ratios in that taco seasoning link, then riff form there.
Ingredients
- 2 cups cooked and shredded chicken breast
- 1 cup shredded cheddar cheese
- 8 small corn tortillas
- 1/2 cup black beans, drained and rinsed
- 1/2 cup diced tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon olive oil
- 1 ripe avocado
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- Salt and pepper, to taste
Instructions
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1Preheat oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
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2In a bowl, combine shredded chicken, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Mix until well combined.
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3Warm corn tortillas slightly to make pliable. Fill each tortilla with the chicken mixture and a sprinkle of cheddar cheese, then fold in half and arrange on baking sheet.
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4Brush the tops of the tacos lightly with olive oil. Bake in the preheated oven for 20-25 minutes, or until the tortillas are crispy and the cheese is melted.
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5Meanwhile, make the avocado sauce by blending avocado, sour cream, lime juice, cilantro, salt, and pepper in a blender or food processor until smooth.
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6Drizzle baked tacos with avocado sauce and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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