Easy Cheesy Crispy Chicken Tacos

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These crispy baked chicken tacos are an easy weeknight win! Ready in 30 minutes with just a handful of ingredients, they’re perfect with rotisserie chicken or use the easy shredded chicken method in the recipe notes.

Quick Overview

• 30 Minutes- 14 Minutes to assemble the tacos and 16 minutes to bake. You can make the shredded chicken beforehand to save prep time and make dinner even easier!
• A Few Simple Ingredients- shredded chicken, tortillas, cheese, salsa, olive oil, and a few spices.
• Fun to Eat- I love how these crunchy tacos are perfect for dipping into salsa, queso, or a creamy avocado dip.

Ingredients & Substitutions

Shredded Chicken: You’ll need 2 _^½ cups. Use rotisserie chicken or leftover chicken, or make your own shredded chicken (see notes in the recipe card). For ground chicken, use my Beef Taco Recipe and swap in lean ground chicken.

Spices: I use a blend of smoked paprika, garlic powder, and onion powder. A packet of taco seasoning works, too.

Chipotle Chili Powder (optional): Adds a touch of heat and smoky flavor.

Corn Tortillas: Corn tortillas crisp up best. If using flour tortillas, bake 4-6 minutes less and oil them well to prevent sticking.

Cheese: Monterey Jack is my go-to, but Mexican blend, Pepper Jack, Oaxaca, or cheddar are great options.

Oil: Olive oil and avocado oil work great for this recipe. Brush a thin layer onto the tortillas. You can also use a cooking spray, but don’t spray too lightly. You may need 2-3 passes to make sure there’s enough oil on the tortillas for them to get crispy.

Full ingredient list with quantities in the recipe card below

How to Make Shredded Chicken

If you’re not using rotisserie chicken, here’s my favorite method for making shredded chicken:

1. Preheat the oven to 400°F.
2. Season the chicken breasts with olive oil, salt, pepper, onion powder, and garlic powder.
3. Bake for 25-35 minutes, depending on the size of the chicken breasts, until they reach an internal temperature of 165°F.
4. Let the chicken cool for 5-10 minutes, then shred it while it’s still warm-it’s much easier that way!

Storage Tip: Store shredded chicken in an airtight container in the fridge for up to 4 days. Use leftovers for chicken salads, soups, or a panini!

How to Make Easy Crispy Chicken Tacos

Step 1 | Make the Filling

Combine shredded chicken, spices, and salsa in a bowl.

Step 2 | Oil the Tortillas

Warm the tortillas. Brush one side with olive oil and place them oil-side down on a sheet pan.

Step 3 | Fill the Tortillas

Add cheese to half of each tortilla, top with the chicken mixture, and sprinkle on more cheese. Fold the tortilla over and press gently. Repeat for all tortillas.

Step 4 | Bake the Tacos

Bake at 450F for 16 minutes, flipping halfway through. Serve hot with sour cream, salsa, or guacamole.

Tip

Skip the aluminum foil! It prevents the tortillas from getting as crisp and can cause them to stick. For the best results, use a nonstick or ceramic-coated pan.

Favorite Toppings and Sauces for Crunchy Chicken Tacos

• Guacamole – Rich and creamy, it balances the crispiness of the corn tortillas.
• Pico de Gallo – Fresh and vibrant! Homemade pico packs way more flavor than store-bought.
• Salsa – Pick your favorite variety and spice level.
• Queso– A must for cheese lovers! This melted cheese sauce takes your tacos to the next level.

Sides 

• Mexican Rice – Made with just a few simple ingredients, it’s an easy and classic side.
• Poblano Rice – I LOVE this rice. Bold, flavorful, and a perfect match for these tacos.
• Mexican Fruit Salad – Sweet, tangy, and spicy! Fresh fruit tossed with chamoy sauce and Tajín makes a refreshing side

Easy Baked Crispy Chicken Tacos

These Crispy Shredded Chicken Tacos have become a family favorite. They only take 30 minutes to make, and everyone will love dipping them in salsa, queso, and guacamole!

Prep Time: 14minutes minutes
Cook Time: 16minutes minutes
Total Time: 30minutes minutes

Servings: 10 Tacos
 

Ingredients

• ▢2 ½ cups shredded chicken
• ▢2 teaspoons smoked paprika
• ▢1 teaspoon garlic powder
• ▢1 teaspoon onion powder
• ▢½ teaspoon chipotle chili powder optional, for a little spice
• ▢½ cup salsa
• ▢1 tablespoons olive oil
• ▢10 corn tortillas
• ▢2.5 cups shredded Monterey Jack or Mexican cheese

Instructions

• • Preheat oven to 450F.

  • In a large bowl, mix together shredded chicken, smoked paprika, garlic powder, onion powder, chipotle chili powder, and salsa.

  • Wrap corn tortillas in a damp paper towel and place them on a plate. Microwave them for 30-60 seconds or until they are pliable.

  • Brush one side of a tortilla with olive oil. Add 2 tablespoons of shredded cheese to half of the tortilla, top with ¼ cup of chicken, and 2 more tablespoons of shredded cheese. Fold the tortilla over the filling*.

  • Repeat with the remaining tortillas and arrange the tacos in a single layer on your baking sheet.

• Bake for 16 minutes, flipping halfway through. Once the tacos are golden brown, remove them from the oven and let them rest for 3 minutes.

Notes

* Warm the tortillas before folding to prevent cracking. If they still won’t stay folded, secure them with a toothpick while baking.

Skip the aluminum foil! It prevents the tortillas from getting as crisp and can cause them to stick. For the best results, use a nonstick or ceramic-coated pan.

How to Make Shredded Chicken

1. Preheat the oven to 400°F.
2. Season the chicken breasts with olive oil, salt, pepper, onion powder, and garlic powder.
3. Bake for 25-35 minutes, depending on the size of the chicken breasts, until they reach an internal temperature of 165°F.
4. Let the chicken cool for 5-10 minutes, then shred it while it’s still warm-it’s much easier that way!

Storage Tip: Store shredded chicken in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 2taco | Calories: 470kcal | Carbohydrates: 28g | Protein: 34g | Fat: 26g | Saturated Fat: 12g | Sugar: 2g

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