These baked tacos come out of the oven with a deliciously crispy outer shell, offering the perfect crunch with every bite!
If there’s one thing I’ve learned from many years of loving tacos, it’s that everyone has their particular preferences and different definitions of what constitutes the perfect taco. In my opinion, though, crispy chicken tacos are amazing and sometimes get overlooked. Instead of layering the taco mix and cheese in the tortillas, in this recipe the meat and cheese are mixed together and then baked in the oven. They’re great for people who love crunchy tacos or those who have leftover chicken they want to use. But it’s also a great recipe for taco lovers who want to try something new.
The thing I love most about this particular taco dish is the melted cheese. In most taco recipes, the shredded cheese is added right before serving. But with these crispy tacos, the cheese has a chance to melt in the oven, making it warm and gooey, which completely changes the texture of the taco in a good way. It’s the perfect complement to the soft shredded chicken and the crispy outer shell. In other words, these tacos give you the best of both worlds because you get that wonderful crunch with every bite while the inside of the taco is soft and flavorful.
With this recipe, you also have the option of using store-bought tortillas or making your own. Personally, I enjoy making Gluten-Free Tortillas With Sun-Dried Tomatoes because they add another layer of flavor. Either way, you can’t go wrong when you make these super crunchy, highly flavorful crispy chicken tacos!
Get creative with seasonings and toppings
Since it’s mostly just the chicken and cheese inside the tortillas, the best way to add your own flair to these tacos is with the seasoning and toppings. Feel free to season the chicken generously with whatever herbs and spices you prefer. For example, I like a little kick, so I use extra chili powder. You can also consider using a pinch of cayenne or a dash of hot sauce to spice up the chicken mixture. Meanwhile, feel free to put whatever toppings you like on these tacos when they come out of the oven. Guacamole and salsa are always a great idea, but you could also consider sliced avocado, queso fresco, or chipotle sauce to customize your crispy tacos.
How do I store leftovers?
If there are any leftover tacos, allow them to cool and then store them (separately from the toppings) in an airtight container. In the fridge, they will stay good for up to 4 days. You can also freeze them for longer storage. Simply wrap each taco in plastic wrap and/or tinfoil and place in a freezer bag or airtight container. Once frozen, they will be good for up to 3 months. Place in the fridge to thaw overnight, and then reheat in a 425°F oven until warmed through and crispy. Top with fresh toppings.
Serving suggestions
There are many great side dishes that go well with these tacos. I usually like to keep things simple with a side of rice like Cilantro-Lime Cauliflower Rice or perhaps Mexican Brown Rice. As mentioned, guacamole and salsa are great toppings for these tacos. However, I’ve also found both Guacamole Salad and Avocado Salad to be perfect complements, too. Other types of salad like Corn Salad or Three-Bean Mexican Corn Black Bean Salad also make great sides for taco night.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 3 cups shredded cooked chicken
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 corn tortillas
- 2 cups shredded cheddar or Monterey Jack cheese
- Cooking spray or olive oil for brushing tortillas
- Shredded lettuce, diced tomatoes, salsa, guacamole, lime wedges Optional toppings
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded chicken to the skillet. Stir in the chili powder, cumin, salt, and black pepper. Cook for 2 to 3 minutes, mixing well to combine the flavors. Remove from heat.
- Preheat the oven to 425°F. Warm the tortillas in a damp paper towel in the microwave for 30-45 seconds until pliable.
- Lightly grease a baking sheet with cooking spray or brush with oil. Place a tortilla on the baking sheet. Add about 4 tablespoons of the chicken mixture and 1 to 2 tablespoons of shredded cheese on one half of the tortilla. Fold the tortilla over to form a taco.
- Continue with the remaining tortillas, placing them in a single layer on the baking sheet. Lightly brush or spray the tops with olive oil. Bake for 12 to 17 minutes in the preheated oven, flipping halfway, until crispy and golden brown.
- Remove the tacos from the oven and let them cool slightly before serving. Serve with optional toppings like shredded lettuce, diced tomatoes, salsa, guacamole, and lime wedges.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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