Crispy Chicken Tacos Recipe

why make this recipe

These tacos are crisp, cheesy, and quick to make. You get crunchy tortillas, seasoned shredded chicken, and melted cheese. They work for weeknight dinners and for a party. The steps are simple and the flavors are familiar.

introduction

This recipe turns plain chicken and corn tortillas into warm, crunchy tacos you can eat with your hands. If you like similar rolled and crispy chicken snacks, try a related option like the best crispy chicken taquitos recipe for more ideas. The method here is easy and uses pantry staples.

how to make Crispy Chicken Tacos Recipe

1. Preheat the oven and set racks so the tacos bake evenly.
2. Cook the chicken in a skillet with oil and taco seasoning until the first side is golden.
3. Flip the chicken, add salsa and chicken broth, then cover and cook until the chicken shreds easily.
4. Warm the tortillas briefly on a small skillet and keep them covered so they stay soft.
5. Shred the chicken and check the sauce, adding broth if you need ½ cup total.
6. Fill each tortilla with cheese and chicken, drizzle sauce, fold, brush the tops with oil, and keep folded.
7. Bake the folded tacos until they are crisp and the cheese melts, swapping trays and rotating for even browning.
8. Serve the tacos hot with your favorite dips.

Ingredients :

1 ½ Tablespoons cooking oil (avocado or olive), plus additional for brushing, 1 lb (454 g) chicken breast, 1 batch taco seasoning (storebought or homemade), ½ cup (140 g) salsa, ½ cup (120 ml) chicken broth, plus additional as needed, 12 corn tortillas (5-6” each), 8 oz (226 g) Mexican blend cheese, shredded

Directions :

Arrange your oven racks in the middle and upper third positions, then preheat the oven to 425°F (220°C) to get it ready for baking the tacos later., Heat 1 ½ tablespoons of cooking oil in a large skillet over medium heat until shimmering. Add chicken breasts and sprinkle half of the taco seasoning on top. Cook until the underside is golden, about 3-5 minutes., Flip the chicken, sprinkle remaining taco seasoning, pour in salsa and ½ cup chicken broth, then cover the skillet with a lid. Cook covered over medium heat until the chicken is fully cooked and easily shreddable, about 10-15 minutes., While chicken cooks, heat a small skillet over medium-high heat. Warm each tortilla for about 10 seconds per side, then keep them covered and warm on a plate., Remove cooked chicken from skillet to a plate. Pour the remaining sauce from the skillet into a measuring cup. If it’s less than ½ cup (118 ml), add chicken broth to reach that amount. Stir and set aside. Shred the chicken thoroughly with forks., Line 2 baking sheets with parchment paper. Arrange 6 tortillas on each sheet. On half of each tortilla, sprinkle about 1 tablespoon (8 g) shredded cheese, then top evenly with shredded chicken. Drizzle 2 teaspoons of reserved sauce over the chicken, then add another tablespoon (8 g) of cheese on top. Fold the tortillas over the filling and lightly brush the tops with oil. Use a utensil to keep them folded if needed., Place baking sheets in the preheated oven. Bake for 20-25 minutes, swapping trays between racks and rotating them halfway through the cooking time to ensure even crisping. If baking one tray at a time, bake on the center rack for 15-20 minutes. Reclose any tortillas that open during baking gently with a spatula., Remove tacos from the oven and serve warm. These pair wonderfully with guacamole, sour cream, and extra salsa for dipping.

how to serve Crispy Chicken Tacos Recipe

Serve them hot on a plate. Add guacamole, sour cream, extra salsa, or lime wedges. They go well with a simple salad, rice, or beans. Eat them with your hands and dip into sauces.

how to store Crispy Chicken Tacos Recipe

Cool leftovers to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to keep them crispy. You can also reheat in an air fryer for 4-6 minutes.

tips to make Crispy Chicken Tacos Recipe

• Use cooked chicken that shreds easily for best texture.
• Warm tortillas quickly so they fold without cracking.
• Brush oil on the outside so they crisp in the oven.
• Check sauce amount before filling so tacos are moist but not soggy.
• Swap cheese types to match your taste.

variation (if any)

• Use shredded rotisserie chicken to save time.
• Try flour tortillas if you prefer a softer shell (they will still crisp).
• Add cooked peppers or onions to the chicken for more flavor.
• Make them spicier with hot salsa or extra chili powder.

FAQs

Q: Can I make these ahead of time?
A: Yes. Cook and shred the chicken and keep the sauce separate. Fill and fold tacos, then chill. Bake when ready, adding a couple extra minutes if cold.

Q: Can I freeze the prepared tacos?
A: Yes. Freeze on a tray until firm, then transfer to a freezer bag. Reheat from frozen in the oven at 375°F (190°C) for about 20-25 minutes until hot and crisp.

Q: What can I use if I don’t have taco seasoning?
A: Use a mix of chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper to taste.

Q: Will the tortillas stay crispy after baking?
A: They will be crisp right after baking. If stored in the fridge, crisp them again in the oven or air fryer before serving.

Q: Can I make these vegetarian?
A: Yes. Use shredded cooked jackfruit or seasoned beans in place of chicken and follow the same steps.

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