Want to elevate your next Taco Tuesday? These oven-baked crispy chicken tacos are next-level delicious.
Each one features tender, perfectly seasoned shredded chicken nestled in a crisp tortilla shell and baked to perfection.
And let’s not forget the gooey, melted cheese!
As for toppings, add whatever you want. Seriously. It doesn’t get much better than that.
Why You’ll Love These Crispy Chicken Tacos
Satisfying Crunch: They’re baked, but I promise they’re really crunchy! And, of course, you can fry them if you prefer.
Mouthwatering Taste: This recipe has everything you love about chicken tacos – well-seasoned chicken, ooey-gooey cheese, and all your favorite toppings.
Quick Prep: To save time, use pre-cooked rotisserie chicken. Even with the baking, they’re ready in about 30 minutes.
Perfect for Parties: Although these work well for family dinners, they’re also a big hit at parties. You can double or triple the recipe as needed, and they’re sure to satisfy.
Ingredients
- Shredded Cooked Chicken: Use homemade or store-bought rotisserie chicken. Either works wonderfully as the protein source for these tacos.
- Taco Seasoning: A zesty blend of spices that infuses the chicken with authentic Mexican flavors. Pick up a packet or make your own homemade seasoning.
- Chopped Fresh Cilantro: For a bright, citrusy pop of color and flavor. Feel free to skip this if you’re a hater.
- Lime Juice: Freshly squeezed juice is best for that tangy, citrusy taste to brighten the chicken.
- Tortillas: I prefer corn tortillas because I think they get wonderfully crisp. But go ahead and use flour if that’s what you like best.
- Olive or Avocado Oil: Brush the shells lightly with your choice of oil to make them extra crunchy.
- Shredded Cheese: I typically use the Mexican cheese blend for extra flavor, but cheddar works well, too. Both will melt into a warm, satisfying cheesy finish.
- Salsa: I like an extra kick of tomato goodness, but you don’t really need it. It’s totally optional.
How to Make Crispy Chicken Tacos
Unlike the equally delicious crockpot chicken tacos, these babies come together in just 30 minutes.
Here’s how you’ll make them:
1. PREHEAT the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. SEASON the chicken with the taco seasoning, cilantro, and lime juice. Toss until well coated.
3. WARM the tortillas in the microwave until pliable. Wrap them in a damp paper towel so they don’t dry out.
4. BRUSH one side of each tortilla with oil and arrange in a single layer on the baking sheet.
5. FILL the tortillas with the chicken and sprinkle over the cheese. If using, spoon some salsa over the top, then fold and press them gently to secure the fillings.
6. BAKE for 10 minutes, flip them over, and bake for another 10 minutes, or until golden brown and crispy.
7. SERVE with any desired toppings and enjoy!
Tips for the Best Crispy Chicken Tacos
Taco recipes are some of my favorites because they’re easy and always turn out well. Here are a few tips to ensure yours do, too:
- Avoid grilled chicken. You’ll need to shred the chicken to make it work in these tacos. Freshly cooked, rotisserie, and even canned chicken work well for this. Unfortunately, grilled chicken doesn’t. It just kind of falls apart.
- Layer the cheese. Add a layer of cheese to one side of the tortilla, spread come chicken on top, then add more cheese. When it melts, it’ll hold the tacos together and make them less messy.
- Don’t overfill. If you add too much filling, the taco shells won’t hold their shape well. It also makes them messy and hard to handle. They should fold over easily, without the filling spilling out.
- Don’t overcrowd. The tacos should be in a single, non-overlapping layer on the baking sheet. Leave a bit of space between them so the air can circulate evenly and cook them properly.
- Flip only once. Multiple flippings will cause you to open the oven too often, which makes it hard to maintain a consistent temperature. So, flip the tacos just once halfway through the total baking time.
- Air fryer method. Yes, you can use the air fryer, but you’ll likely need to work in batches. Cook them at 400°F for about 5 minutes per side.
- Serve immediately. The longer the tacos sit, the cooler and less crunchy they get. They’re definitely best consumed fresh and hot.
- Adding toppings. Gently open the tacos and spoon in your choice of toppings. They might crack, but that’s okay – they’ll still taste great!
What to Serve with Crispy Chicken Tacos
Wondering what to serve with tacos? There are endless possibilities, but my favorite sides include:
- Mexican rice
- Chips and salsa
- Guacamole
- Queso
- Black bean and corn salad
- Refried beans
- Elote
- Corn salsa
How to Store
Unfortunately, these tacos don’t store well. Part of their charm is their satisfyingly crispy texture, which will disappear after being refrigerated.
However, you can make the chicken mixture ahead of time and store it to make fresh tacos later.
Here’s how:
To Store: Prepare the seasoned chicken according to the recipe. Refrigerate it in an airtight container for up to 2 days. Before using it, warm it on the stove or in the microwave until warm.
More Taco Recipes I Know You’ll Love
Buffalo Chicken Tacos
Taco Pasta Salad
Taco Skillet
Shrimp Tacos with Shrimp Taco Sauce
Crispy Chicken Tacos
4-6
servings10
minutes20
minutes630
kcalCrunchy, juicy, and loaded with melty cheese, these crispy chicken tacos are so good your whole family will be coming back for seconds (and thirds)!
Ingredients
- For the Tacos
3 cups cooked chicken, shredded
2 tablespoons taco seasoning
1/4 cup fresh cilantro, chopped
juice of 1 lime
12-16 small tortillas
1/4 cup olive oil or avocado oil, divided
1 1/2 cups shredded Mexican cheese blend or cheddar cheese
1/2 cup salsa, optional
- Optional Toppings
shredded lettuce
pico de gallo or salsa
guacamole or sliced avocado
sour cream
hot sauce
lime wedges
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a medium bowl, toss the shredded chicken with the taco seasoning, cilantro, and lime juice until evenly coated. Set aside.
- Wrap the tortillas in damp paper towels and microwave for in 20-second intervals until warm and pliable. Keep covered until ready to use.
- Brush or spray one side of each tortilla with oil, then flip and arrange on the baking sheet in a single layer. Divide the cheese and chicken between each and add a spoonful of salsa, if using. Gently fold them over to secure the filling inside, pressing down gently so they stay closed.
- Brush the tops of the tacos lightly with any remaining oil and bake for 10 minutes. Flip the tacos and bake for an additional 8-10 minutes until the tortillas are golden brown and crispy.
- Alternatively, cook in a large skillet over medium heat until golden brown on each side.
- Serve the crispy chicken tacos immediately with desired toppings, and enjoy!
Notes
- Warm the tortillas first to prevent them from cracking when folded.
- Brush with oil so the tacos get nice and crispy in the oven.
- Use pre-cooked shredded chicken. Rotisserie chicken works great. Avoid grilled chicken.
- Don’t overfill the tortillas or overcrowd the baking sheet.
