These crispy oven-baked street tacos are the perfect solution for fast, flavorful meals that don’t sacrifice authenticity or texture. The recipe delivers the vibrant essence of Mexican street food in just 20 minutes.
Filled with juicy shredded chicken and melty cheese, then baked until golden and crunchy, each taco offers a satisfying bite. Ideal for busy nights or entertaining, they’re both simple and crowd-pleasing.
Street Taco Ingredients That Make the Difference
Corn tortillas – Street taco-sized tortillas are essential for creating a perfectly crisp exterior while keeping the inside tender and chewy.
Seasoned shredded chicken – Juicy, spiced chicken breast forms the hearty, flavorful filling that defines these street tacos.
Colby Jack cheese – This blend melts beautifully, binding the chicken and infusing the tacos with a mild, creamy richness.
Olive oil or cooking spray – Helps achieve a golden, crispy texture in the oven without deep frying.
Salsa, cilantro, sour cream (for serving) – These classic toppings add brightness, creaminess, and a fresh herbal note that balances the richness of the baked tacos.
How to Make Crispy Oven-Baked Street Tacos Step by Step
Baking instead of frying, this method produces ultra-crispy, golden tacos with minimal effort. Preheat the oven, oil the tortillas, and layer them with seasoned chicken and cheese. After a quick initial bake to melt the cheese, fold them and return to the oven until crispy. Serve with salsa, sour cream, and cilantro for that true street taco finish.
Recipe Tips
For extra crunch, use a wire rack set on a baking sheet to allow air to circulate around the tacos. Rotisserie chicken mixed with salsa and taco seasoning is a great shortcut and boosts flavor. If using larger tortillas, simply cut them in half after baking for easy party snacks. Don’t overfill, as this can prevent the tortillas from crisping properly.
Store Leftovers
To keep leftovers fresh, store cooled tacos in an airtight container in the fridge for up to three days. Reheat in a 400°F oven for 5–7 minutes to restore crispiness. Avoid microwaving, as it softens the tortillas. For longer storage, freeze unbaked folded tacos, then bake from frozen for about 20 minutes.
Frequently Asked Questions
Can I use flour tortillas instead of corn?
Yes, but they may not crisp as well. Corn tortillas are traditional and provide the best crunch and flavor.
What’s the best way to keep tacos warm for a party?
Place them on a baking sheet in a 200°F oven until ready to serve. Cover loosely with foil to prevent drying out.
Can I make these ahead of time?
Yes, assemble and fold the tacos ahead, then bake just before serving. You can also freeze them unbaked for later.
What’s a good vegetarian option for the filling?
Try a mix of black beans, sautéed bell peppers, and onions with taco seasoning as a tasty vegetarian alternative.
Crispy Oven-Baked Street Tacos
Ingredients
- 20 –24 street taco corn tortillas
- 8 oz. shredded colby jack cheese
- Olive oil or cooking spray
- 1 lb. cooked shredded seasoned chicken breast approximately 3–4 cups
- For serving:
- Salsa
- Fresh chopped cilantro
- Sour cream
Instructions
- Preheat the oven to 425°F.
- Arrange the corn tortillas flat on a baking sheet. Lightly brush or mist both surfaces of the tortillas with olive oil or cooking spray.
- Spoon a generous portion of the seasoned shredded chicken onto each tortilla, followed by a heaping tablespoon of shredded cheese. If space is limited, use a second baking sheet.
- Place in the oven and bake for 2 minutes, just until the cheese begins to melt. Remove from the oven and carefully fold each tortilla in half, pressing gently to form the taco shape.
- Return to the oven and continue baking for 12 to 15 minutes, or until the tortillas are crisp and golden. Accompany with sour cream, salsa, and chopped cilantro when serving.