Baked Crunchy Salsa Chicken Tacos

I love making tacos. Like, I really love making tacos. I love making tacos with avocados and salsa and a side of guacamole. I love making tacos with rotisserie chicken, sour cream, and cheese. But, I hate making tacos with chicken breast.  I hate making tacos with chicken breast because it’s dry and rubbery and doesn’t taste very much like chicken. The only way I could stand to make tacos with chicken breast is if I make them with baked chicken breasts.

Baked Crunchy Salsa Chicken Tacos. You’ve seen them, and you know they’re good. The perfect mix of crunchy, salty, and savory. But when you make them yourself, you can add whatever you want, and make it your own. You can make them a bit healthier by baking them instead of frying them. You can add just about any type of salsa to them. You can substitute any type of meat for the chicken.

I love chicken tacos, but what I didn’t love was the dry chicken. It just felt like dry chicken to me. So I decided to give the chicken a little help. I first marinated the chicken with some spicy taco seasoning and then baked it on a baking sheet. The chicken was so moist and delicious! Then, I topped it with some homemade salsa and some cheese. The flavor combination was perfect!. Read more about shredded chicken tacos recipe and let us know what you think.

Chicken Tacos with Salsa Crunch are cooked in the oven for a quick and tasty taco night for the entire family.

3 tacos on a white plate under a colorful Mexican placemat.With 2 Ingredient Instant Pot Salsa Chicken and crispy taco shells, taco night is made fun and quick. These crispy tacos have a fast food feel to them, which is probably why my kids like them so much!

Crunchy Salsa Chicken Tacos-

The greatest thing is that you can bake all 12 taco shells at once and they will remain erect for simple filling. Switch up the filling with ground beef, shredded pork, or simply refried beans and cheese using the same technique.

After the tacos have been cooked, add them with your favorite toppings. I used shredded lettuce and tomato, but I’ve also used guacamole in the past. Because guac is never in short supply at home!

Crunchy Salsa Chicken Tacos-

In the video below, I demonstrate how I created my Vegan Cashew Queso dairy-free. In this video, I also have the sweetest little kitchen assistant.

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Here are several Taco Recipes to try:

Wonton Cups with Tacos

Salsa Chicken Flautas in the Oven

Shredded Beef from Mexico

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3 tacos on a white plate under a colorful Mexican placemat.

Crunchy Salsa Chicken Tacos

Renee Fuentes is a model and actress.

Crunchy Salsa Chicken Tacos are cooked in the oven for a quick and tasty taco night for the entire family.

15-minute prep time

Time to cook: 10 minutes

Salsa Chicken in the Instant Pot in 20 minutes

45 minutes total

Course Description:

Mexican cuisine



Lettuce, tomato, avocado, sour cream, or vegan queso are all options for toppings.


For the Salsa Chicken Recipe, see the Notes.

  • Preheat the oven to 350 degrees Fahrenheit.

  • In a 9×12 baking dish, place store-bought Crunchy Taco Shells upright (8 in the middle and 2 on each side). Spread a layer of refried beans over the bottom of the shell.

  • Then top with Shredded Cheese or Vegan Cashew Queso and a tablespoon of Salsa Chicken.

  • Bake for 10 minutes, or until cheese is completely melted.

  • Serve with your favorite toppings.

  • To reheat, put in an oven-safe dish and bake for 5-7 minutes at 300 degrees until crispy and cooked through.


Summer is in full swing, and you can enjoy dinner with a fresh, homemade recipe that will satisfy you and your family. Here we have a collection of tasty recipes you can prepare in no time this summer. This recipe will give you the flavors of taco salad with no hassle of chopping and chopping.. Read more about crispy oven baked tacos and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.