Crispy Baked Tacos
- Gluten-Free
These crispy baked tacos are so good!! I make them with carnitas, but you can also make them with shredded chicken. And I serve them with the most delicious avocado lime crema that is just heavenly. Whether you’re serving to your family or friends, this easy recipe is a serious crowd-pleaser and insanely easy to make! In less than 30 minutes!
Baked Tacos are just better!
There are so many unique taco recipes out there, but let’s be honest, baked tacos are the best kind of taco for taco night. Never had a baked taco? It’s like if quesadillas and tacos had a baby. All made on a sheet pan and perfect for a quick weeknight dinner!
This is not your classic taco. It’s even better. Crispy, soft, gooey, meaty, and loaded with fresh flavors.
The tortillas don’t quite come out as crispy as hard taco shells, but not quite as soft as soft tacos either. They are the perfect combination of soft with crispy edges that will have everyone coming back for more. And asking for the recipe!
My inspiration for these crispy baked tacos
I was born in San Diego and have lived here for a total of about 5 years of my life. And tacos are literally LIFE here. Everything is about tacos. Not mad about it.
Tacos are the perfect dish for any and every occasion here. And any and every meal. Brunch? Tacos. Lunch? Tacos. Dinner? Tacos for sure! Dessert? Why not some dessert tacos? There is no limit to the taco insanity here.
That being said, between living in Southern California and visiting Mexico numerous times, I’ve had my fair share of tacos. My current favorite is simple street tacos (the tiny ones!) with carne asada, onion, cilantro, and thinly sliced avocado. So simple and so delicious. I can’t get enough!
When to make this baked carnitas taco recipe
Short answer: any day of the week! Your taste buds will thank you. Nothing better than making your own tacos! Honestly, I could eat these any night of the week.
I’m all about easy weeknight meals. And this unique taco recipe for baked carnitas tacos are perfect for a weeknight dinners, Taco Tuesday, weekend dinners with friends, game day, and Cinco de Mayo! I love making these delicious tacos when we have friends over for dinner! This is such a great taco recipe to share with loved ones.
This recipe is perfect for the whole family. Even picky eaters will be pleased with the taco portion as it’s basically just tortillas, meat, and cheese! A great option is just leave off the toppings and sauce for them.
My kids love the avocado lime crema though! It’s truly the perfect match for these yummy tacos!
Ingredients to make these baked carnitas tacos
Okay, this ingredients list looks super long, but I promise they are all worth it and add the best flavors! Some of the best taco recipes have long ingredients list because they have so many great flavors and textures! And don’t worry, this recipe is easier than the ingredients list makes it look.
For the tacos themselves you’ll need:
-2.5lb cooked carnitas
-12 organic soft corn tortillas (make sure to start with soft tortillas!)
-6 oz shredded colby jack cheese
-Avocado oil spray
For the delicious avocado lime crema you’ll need:
-1 avocado
-½ cup organic sour cream or Greek yogurt
-1 cup chopped cilantro
-¼ cup diced red onion
-1 large clove garlic
-1 lime, juiced
-1 tsp fine sea salt
My favorite taco toppings:
-½ large red onion, diced
-½ cup chopped fresh cilantro
-2 jalapenos, sliced
-1 avocado, diced
-1 cup grape tomatoes, quartered
-½ cup crumbled queso fresco
How to make baked tacos!
1. The first thing you’re going to do is preheat oven to 425ºF. Line a sheet pan with parchment paper.
2. Add crema ingredients to a food processor and blend until smooth.
3. Place tortillas on lined sheet pan, spray or brush lightly with oil, flip them over so the unoiled side faces up.
4. Sprinkle half of each tortilla with cheese, layer on carnitas, top with more cheese, then bake for 2 minutes or just until cheese is melted. You can use more cheese than the amount listed, but I think this is the perfect balance of meat and cheese for a healthy-ish taco.
5. Fold the tortillas in half, press gently, then bake the pork tacos for 15 more minutes or until crispy and just beginning to brown along the edges.
6. Top with all the toppings and serve with avocado lime crema for dipping. The dip is arguably the best part about this recipe. Just saying.
How to make the carnitas for these tacos
There is no best way. Just whatever works best for you! Some methods are quicker or easier than others.
You can use a variety of methods to make the carnitas for this recipe: Instant Pot (pressure cooker), slow cooker (Crock pot), or braising in the oven.
For this unique taco recipe, You can also buy the carnitas pre-cooked if you’re short on time! I usually use the Instant Pot to make the carnitas quickly and it comes out super flavorful and tender! It’s a fun twist on the traditional method that’s honestly just as good! Here’s my recipe for that: The Best Instant Pot Carnitas Recipe (juicy + crispy)
INGREDIENTS:
-3-3.5lb boneless pork shoulder or butt, cut into 2” cubes and trimmed of excess fat
-1 1/2 Tbsp fine sea salt
-1 tsp freshly ground black pepper
-1 Tbsp avocado oil
-½ cup apple juice
-½ cup fresh orange juice
-3 limes, juiced
-10 large cloves garlic
-2 tsp cumin
-1 tsp Mexican oregano
DIRECTIONS:
1. Season meat with salt and pepper.
2. Set Instant Pot to “sauté”, when it reads “HOT” add oil and sear first batch of meat on all sides for 7 minutes total, turning about every 2 minutes. Remove to a plate. Repeat with second batch. Remove to plate. Turn off Instant Pot.
3. Add in apple juice, orange, juice, lime juice, garlic, cumin, and oregano and scrape the bottom well with a flat wooden spoon.
4. Nestle the meat into the Instant Pot. Place lid on top and set to “sealing”. Set to manual high pressure for 30 minutes, then allow to naturally release for 20 minutes.
5. Shred meat with forks and enjoy! You can also broil on a sheet pan to get the edges crispy. Spread meat on a sheet pan, add some of the juices, then broil on high for about 10 minutes total, turning the meat and adding more juices halfway through. The broiling at the end isn’t necessary for the meat used in the baked tacos. You don’t want to dry out the meat too much.
What can I use instead of carnitas?
I also love these tasty tacos with shredded chicken! An easy way to do this is to buy a rotisserie chicken, shred it up, season with some cumin, garlic powder, fresh lime juice, and Mexican oregano, then use instead of the carnitas in this recipe. So good too!
Alternative ingredients and variations to try!
I love experimenting with my recipes and I hope you will too! Some of my favorite tacos are the experiments that I make on the fly! I feel like I never run out of yummy taco recipe ideas! Here are some great ideas you could try for your own unique baked tacos:
Other baked taco variations:
- Ground chicken or ground turkey baked tacos
- Shredded chicken baked tacos
- Baked crispy fish tacos
- Baked spicy shrimp tacos (my favorite type of taco!)
- Refried beans baked tacos
- Vegan meat instead of traditional taco meat
- Baked chicken tinga tacos
- Baked steak tacos
- Flank steak baked tacos
- Baked Thai chicken tacos
- Baked classic ground beef tacos
- Baked keto tacos using a keto tortilla
- Baked vegetarian tacos using black beans, pinto beans, sweet potatoes, or even butternut squash!
- Baked breakfast tacos with eggs, chorizo, and cheese (okay, YUM!!!)
- Baked carne asada tacos (my favorite street tacos, but bake them!)
- Baked salmon tacos
- Baked tacos al pastor (these Mexican tacos are made with pineapple and so yummy!!)
- Baked birria tacos (I mean… yes, please!!)
Other yummy toppings:
- Add your favorite hot sauce (I love Texas Pete)
- Salsa verde (I”m obsessed with this stuff!)
- Pineapple salsa
- Spicy and sweet mango salsa
- Pineapple Mango Guacamole (just a few simple ingredients and some amazing flavor!)
- Avocado sauce made by mixing avocado with salsa verde – so good!
- Crunchy cabbage
- Pico de gallo
- Freshly sliced green onions
- Crushed tortilla chips (I love this brand!)
Additional ingredients to try out:
- Soy sauce or tamari to help flavor the meat
- Fish sauce (I know this seems like a strange ingredient for tacos, but TRUST, it adds the best umami flavor!)
- Cayenne pepper
- Chili powder
- Fresh lime juice
- Orange juice
- Fresh flour tortillas (I suggest organic if you can find them)
Do the corn tortillas need to be warmed first?
In general, no. You do not need to use warm corn tortillas when making this recipe. The only exception would be with a specialty tortillas like the sprouted corn tortillas from Food For Life brand. They tend to break when folded over unless you warm them first. To warm tortillas, it’s best to steam them or microwave them. That will make them more pliable before beginning this recipe.
That being said, MOST corn tortillas won’t break when folded and don’t need to be heated first.
Check out my other delicious taco recipes!
- Baja Fish Tacos with Chipotle Lime Crema (you’re going to love this classic California-style fish taco recipe)
- Buffalo Shrimp Tacos with Blue Cheese Crema
- Low Carb Baja Fish Taco Bowls (paleo, Whole30, low carb, keto)
- Shrimp Fajita Salad with Creamy Jalapeño Lime Dressing (so good and super healthy!!)
Other unique taco recipes:
There is no shortage of creative taco recipes on the internet. Here are some other amazing tacos to try!
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Crispy Baked Tacos
- Gluten-Free
Ingredients
Carnitas Tacos:
- 2.5lb cooked carnitas*
- 12 organic corn tortillas
- 6 oz shredded colby jack cheese
- Avocado oil spray
Crema:
- 1 avocado
- ½ cup organic sour cream or Greek yogurt
- 1 cup chopped cilantro
- ¼ cup diced red onion
- 1 large clove garlic
- 1 lime juiced
- 1 tsp fine sea salt
Toppings:
- ½ large red onion diced
- ½ cup chopped cilantro
- 2 jalapenos sliced
- 1 avocado diced
- 1 cup grape tomatoes quartered
- ½ cup crumbled queso fresco
Instructions
- Preheat oven to 425ºF. Line a sheet pan with parchment paper.
- Add crema ingredients to a food processor and blend until smooth.
- Place tortillas on lined sheet pan, spray or brush lightly with oil, flip them over so the unoiled side faces up.
- Sprinkle half of each tortilla with cheese, layer on carnitas, top with more cheese, then bake for 2 minutes or just until cheese is melted.
- Fold the tortillas in half, press gently, then bake for 15 more minutes or until crispy and just beginning to brown along the edges.
- Top with all the toppings and serve with avocado lime crema. Enjoy!
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Notes
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