Crispy Chicken Tacos are an easy favorite, baked and filled with seasoned chicken and melted cheese tucked into golden tortillas. They’re quick to prepare and perfect for busy weeknights or casual dinners that everyone will love.
- Flavor: Crispy, cheesy and spicy, with juicy taco-seasoned chicken, a bright touch of lime, and crispy golden tortillas.
- Why do it: The two-pan press browns both sides at once, so there’s no flipping or mess when frying.
- Service Suggestions: Serve with salsa, guacamole, shredded lettuce, pico de gallo, and a splash of lime cream.
Ingredient notes
- Chicken: Make shredded chicken using rotisserie, leftover rotisserie chicken, or poached chicken, and shred it fairly small so the tacos fold easily and heat evenly.
- Taco seasoning: Make your own taco seasoning or use a packet, keeping in mind that they can vary in salt and spiciness. Add a splash of water if the chicken mixture seems a little dry after mixing.
- Cheese: The Mexican cheese blend melts beautifully and adds great flavor, but can easily be swapped out for Monterey Jack, cheddar, pepper jack, or any blend you like.
- tortillas: Corn tortillas become crispier, but need to be heated first so they don’t break, while flour tortillas brown well and are easier to fold.
- Olive oil: A light touch of oil helps the tortillas brown and crisp, and both avocado and vegetable oil work well.
- Variations: Add pickled jalapenos or a splash of hot sauce inside if you want more heat. For spicier tacos, add 1 to 2 tablespoons of salsa to the chicken, but keep it light so the tortillas are still nice and crispy. For cheesier tacos, sprinkle a little cheese along the edge before folding to help “seal” them.
How to make crispy chicken tacos
- Combine the shredded chicken, taco seasoning, and lime juice.
- Heat the tortillas. Brush each side with oil.
- Divide chicken and cheese and add to half of each tortilla.
- Fold. Bake in the oven on a sheet pan lined with parchment paper. (full recipe below).
- Preheat baking sheets: So the tortillas start to crisp up the moment they hit the pan.
- Tip for corn tortillas: You have to heat them or they will crack when you bend them.
- Don’t overfill: A thinner layer of chicken and cheese crisps up faster and stays sealed.
- Add extra cheese: Adding cheese to the outside helps hold the taco together.
- For more crunch: Bake on the high end of the time range and let the tacos rest 2 minutes before serving.
- Bake in batches: Return the pans to the oven between rounds to keep them warm.
Leftovers: Fridge, Freezer, Repeat
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the filling and not the assembled tacos. Defrost in the refrigerator. Bake or air fry at 375°F until hot and crisp.
It can be made ahead by mixing the seasoned chicken filling up to 2 days in advance, then assembling and baking when ready.
Taco night programming
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Preheat oven to 425°F. Place two rimmed baking sheets of the same size in the oven to warm them. Cut two pieces of parchment paper to fit your baking sheets.
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In a medium bowl, combine the shredded chicken, taco seasoning, and lime juice. Mix well.
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If using corn tortillas, wrap them in a damp towel and microwave for 20 to 30 seconds or until warm and pliable.
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Brush one side of each tortilla with oil. Flip the tortilla over, so the oiled side is facing down.
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Divide the chicken and cheese between half of each tortilla and fold gently.
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Place a sheet of parchment paper on one of the preheated baking sheets. Gently transfer the tacos to the parchment. Cover them with the second sheet of parchment and place the second hot baking sheet on top, pressing down slightly.
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Bake for 18 to 22 minutes or until tacos are crispy and golden.
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Remove from the oven and serve with desired toppings.
You can add some jalapenos or hot sauce if you want more heat in your tacos.
lime cream
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 tablespoon finely chopped cilantro
pinch of salt
Store leftovers in an airtight container in the refrigerator for up to 4 days. The filling can be frozen separately from the tortillas.
Calories: 593 | Carbohydrates: 54gram | Protein: 40gram | Fat: 25gram | Saturated fats: 10gram | Polyunsaturated fats: 2gram | Monounsaturated fats: 7gram | Cholesterol: 87mg | Sodium: 1766mg | Potassium: 230mg | Fiber: 8gram | Sugar: 6gram | Vitamin A: 1186UI | Vitamin C: 9mg | Calcium: 822mg | Iron: 4mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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