Name: Crispy Chicken Tacos Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 ½ Tablespoons cooking oil (avocado or olive oil), plus additional for brushing; 1 lb (454 g) chicken breast; 1 batch taco seasoning (store-bought or homemade); ½ cup (140 g) salsa; ½ cup (120 ml) chicken broth, plus additional as needed; 12 corn tortillas (5-6 inch); 8 oz (226 g) Mexican blend cheese, shredded

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Introduction

Crispy Chicken Tacos are a delightful and easy meal that combines tender, seasoned chicken with melted cheese inside warm corn tortillas. Baked to perfection, these tacos have a satisfying crunch and come together quickly for a crowd-pleasing dinner.

A wooden board holds five small tacos arranged in a row, each taco having two golden-brown crispy shells filled with reddish-brown shredded chicken mixed with melted cheese, speckled with green cilantro leaves on top. To the right, there is a fried taco folded in half with a crispy golden crust and some melted cheese peeking out, also garnished with cilantro. Above the tacos, on the board, is a small dark bowl filled with bright green guacamole. To the left of the board, on a white marbled surface, are three small white bowls containing dark red salsa, white sour cream, and shredded cheese. Fresh cilantro sprigs and a bunch of vine-ripened red cherry tomatoes lay nearby. A white cloth with black stripes rests at the bottom right corner of the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ Tablespoons cooking oil (avocado or olive) + 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 + additional as needed
12 corn tortillas (5-6” size)
8 oz (226 g) Mexican blend cheese, shredded

Instructions

Step 1: Preheat your oven to 425°F (220°C) and arrange the racks in the middle and upper third positions.
Step 2: Heat 1 ½ tablespoons of cooking oil in a large skillet over medium heat until shimmering.
Step 3: Add the chicken breasts to the skillet and sprinkle half of the taco seasoning on top. Cook for 3-5 minutes until the bottom is golden.
Step 4: Flip the chicken, sprinkle the remaining taco seasoning, then add salsa and chicken broth. Cover with a lid and cook until the chicken is fully cooked and easily shredded with forks.
Step 5: While the chicken cooks, warm the tortillas one at a time in a small skillet over medium-high heat, about 10 seconds per side. Keep them covered to stay warm.
Step 6: When the chicken is done, transfer it to a plate. Pour the cooking sauce from the skillet into a measuring cup. If there is less than ½ cup of sauce, add chicken broth to total ½ cup. Stir and set aside.
Step 7: Shred the chicken, then line two baking sheets with parchment paper. Arrange six tortillas flat on each sheet.
Step 8: Sprinkle about 1 tablespoon (8g) of shredded cheese on half of each tortilla. Evenly distribute the shredded chicken on top, then drizzle 2 teaspoons of the reserved sauce over the chicken.
Step 9: Top each taco with another tablespoon (8g) of cheese, fold the tortillas over, and lightly brush the tops with oil. If needed, weigh down the open edges with a utensil to keep them closed.
Step 10: Bake the tacos on the prepared racks for 20-25 minutes, rotating trays and switching racks halfway. If baking one tray at a time, bake in the center rack for 15-20 minutes.
Step 11: Serve the tacos warm with guacamole, sour cream, and salsa for dipping.

Tips & Variations

Use avocado oil for a mild flavor and higher smoke point during cooking.
For a quicker option, cook the chicken in an instant pot and then follow the assembly and baking steps.
Add diced jalapeños or chopped cilantro inside the tacos for extra heat and freshness.
Try using flour tortillas if you prefer a softer texture, though corn tortillas offer the best crispiness.
If your tortillas won’t stay folded, warm them again briefly or press them with a utensil before baking.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness, or microwave briefly if in a hurry, though they may soften.

How to Serve

Three tacos are arranged side by side on brown paper over a wooden board, placed on a white marbled surface. Each taco has two soft golden-brown tortillas, slightly folded, with the inner layer filled with shredded orange-brown cooked chicken mixed with sauce, topped with small green cilantro leaves. Some red sauce is drizzled on the outer tortilla, adding a splash of color. Behind the tacos, three small white bowls hold different dips: one with chunky red salsa, one with light green guacamole, and one with smooth white sour cream. Scattered cilantro leaves and cherry tomatoes add extra detail around the board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well and add extra moisture and flavor. Adjust cooking time as needed until fully cooked and shreddable.

Can I make the chicken and tacos ahead of time?

You can cook and shred the chicken a day ahead and keep it refrigerated. Assemble and bake the tacos just before serving for best texture and flavor.