BBQ Oven Baked Tacos Recipe (Gluten free)

This Oven Baked Tacos Recipe is perfect for any summer bbq, family party or game-day gathering! I love to prepare these Oven Baked Tacos ahead of time and then let my family or guests just add their own toppings! These baked tacos are ready in less than 30 minutes and use 5 main ingredients.

All you need or this baked tacos recipe is chicken, bbq sauce, pepper and onions, cheese and corn tortillas. It doesn’t get any easier than that! These baked tacos are gluten free and can easily be made dairy free.

If you love easy weeknight chicken recipes like this, make sure to try my oven baked fajita tacos, my one pan taco rice casserole, and my crispy air fryer tacos.

why you’ll love this gluten free recipe

• I love how easy these Oven Baked Tacos are for a crowd; they are fast because not each person needs to scoop the meat into the shell and top with veggies and cheese because thats already done for you! So all your guests need to do is grab a baked taco, select their favorite toppings and enjoy!
• The best part about this baked tacos recipe is that it is a sheet pan meal…which means only one pan to make it if you use a rotisserie chicken or if you prep the shredded chicken ahead of time.
• This oven baked taco recipe is allergy friendly. You can use gluten free corn tortillas like I did for gluten free tacos. You can use dairy free cheese for easy dairy free tacos!
• It’s an easy freezer friendly meal, which means it is a great option for a meal prep lunches or dinners! I love to have it ready to go when I need to just pull a dinner out of the freezer and heat it up quick.

ingredients & substitutions

Chicken: I like to use my shredded gluten free bbq chicken in the inside but you can also save time and use a rotisserie chicken! Ground beef, ground chicken or ground turkey can be used instead of shredded chicken. You can also use grilled chicken as well!

Corn tortillas: Corn tortillas ensure this oven baked tacos recipe are gluten free tacos. If you are not gluten free and do not need gluten free tacos, you can use flour tortillas.

Shredded cheddar cheese or dairy free sub: I love the combination of cheddar with bbq sauce so I used cheddar here. For dairy free tacos use dairy free cheese shreds.

Red peppers: I used fresh diced red peppers because I wanted them to be fresh, crisp and crunchy in the baked tacos, not soft like sauteed peppers.

Red onion: I used fresh diced red onion here because I wanted the onions to be fresh, crisp and crunchy, not soft like sauteed onions.

Bbq sauce: BBQ sauce is one of my favorite condiments! I use sweet baby rays which is gluten free to ensure I am making gluten free tacos. If you don’t like bbq sauce you can use enchilada sauce, taco sauce or salsa!

directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Line a large sheet pan with parchment paper.

Step 3

Combine chicken, cheese, chives, onions, garlic and peppers in a bowl. Drizzle with bbq sauce. Mix.

Step 4

Place corn tortillas on a parchment lined baking sheet. Top with a generous amount of the mixture.

Step 5

Add open tacos into the oven for 3 minutes. Remove the baked tacos.

Step 6

Fold the tortilla in half and bake for 8-10 minutes or until the cheese is melted and tortilla is crunchy. Option to spray gluten free tacos with oil spray before returning to oven for a crispier finish.

expert tips & tricks

• I’m such a fan of hard tacos, but the ready made crispy taco shells aren’t the best for you. These baked tacos get extra crispy and crunchy in the oven. After I fold the tacos in half, I like to spray the outside with some oil to ensure extra crispiness.
• There are so many toppings option for these oven baked tacos. Some of my favorite baked taco toppings are shredded lettuce, diced tomatoes or pico de gallo, fresh avocado or guacamole, cilantro or cojita cheese. 
• I love to make a simple dipping sauce by mixing together lime juice, avocado and greek yogurt for a simple crema. You can even use ranch or sour cream instead.
• If you want to save time and make these faster in the air fryer, check out my crispy air fryer tacos.
• Pro tip: I lke to bake the gluten free tacos open first to let the cheese melt, then the tortillas will become soft enough so they can fold over without tearing or cracking.

serving, storing and meal prepping

I like to serve my oven baked tacos with a side of refried beans or black beans, mexican rice, or a side salad! That way it feels more like taco out from my favorite mexican restaurant.

To store, I let the oven baked tacos cool completely before refrigerating in an airtight container for up to four days.

For longer storage, I love to portion the gluten free tacos into freezer-safe containers and freeze for up to 2 months. These individual portions are my favorite for great grab-and-go lunches or quick dinners during the week.

Looking for more allergy friendly easy recipe?

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