These crispy chicken tacos are so delicious and so easy to make! Pair them with an avocado crema and you have the perfect weeknight meal or game day appetizer.
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Crispy cheesy chicken tacos will soon be your new favorite taco recipe!
It’s so simple to make. Add some shredded chicken and cheese to taco shells, bake and that's it! So simple and so delicious.
It’s perfect for a party appetizer or weeknight dinner. You can grab some mini taco shells and make these into appetizer tacos, or make them as an easy weeknight dinner.
It’s packed with so many flavors! The flavored chicken and the taco cheese blend are all wrapped in a corn tortilla and served with avocado crema on the side, it's one big flavor party.
Ingredients
Shredded Chicken. I make my own shredded chicken by seasoning 2 chicken breasts with salt, garlic and chili powder and roasting them in the oven for 20 - 22 minutes at 400F. Shred with a fork and you've got yourself shredded chicken!
Shredded Cheese. You can use whatever cheese you want, for this recipe I used the taco blend from ALDI.
Corn Tortillas. Microwave the corn tortillas so they don't break in half when you're assembling your tacos. The crunch they get when they are baked are so perfect!
Substitutes for this crunchy taco recipe.
Chicken. You can use shredded pork, ground beef, ground turkey, ground chicken or black beans if you're vegetarian.
Cheese. You can omit the cheese or use your favorite dairy-free cheese if you prefer to eat a dairy-free lifestyle.
Corn Tortillas. You can sub out flour tortillas if you want, but I highly recommend corn tortillas to get that crispy outer shell.
How do I cook shredded chicken for tacos?
- Drizzle your chicken with olive oil. Season with salt, garlic and chili powder.
- Cook at 400F for 20-22 minutes.
- Shred using 2 forks and you have shredded chicken for tacos.
How to make crispy chicken tacos
- Preheat your oven to 450F.
- Wet a paper towel and wrap your corn tortillas in it. Place on a microwave-safe plate. Microwave for 30 seconds. This will make tortillas easy to assemble the tacos.
- Assemble your tacos. Place shredded cheese, enough to cover the entire tortilla, and then add your shredded chicken. Fold and place on a baking sheet.
- Once you’ve assembled all your tacos, bake for 10 minutes, flip the tacos and then bake for 10 more minutes.
- Allow to cool for about 5 minutes and enjoy!
Sauce for chicken tacos
You can go with the good ol' trusty sour cream, this avocado crema with greek yogurt is phenomenal or I love this homemade salsa recipe.
Recipe Tips
You can precook and shred your chicken. I cooked this chicken 2 days before assembling these tacos! If you're looking to prep for a party or just make prepping these tacos easier, you can totally cook your chicken a day or two in advance.
Be sure to flip your tacos halfway through cooking. This will ensure that you get the crispiest tacos!
How to store any leftover crispy chicken tacos
Store them in an airtight container and then when you're ready to reheat, reheat them in a pan over medium heat.
FAQ
What is the easiest and fastest way to shred chicken?
I use two forks, but if you have a stand mixer, you can use the paddle attachment and your chicken will shred in no time.
What can I use if I don’t have taco seasoning?
I use a combination of salt, granulated garlic, cumin and chili powder.
What goes well with chicken tacos?
You can never go wrong with a beer or margarita, but you can also make this corn salsa, restaurants style salsa or avocado cream sauce.
How to store shredded chicken
Store it in an airtight container in the fridge for 3-5 days!
Amazon kitchen finds
- You need a solid pair of baking sheets to make this recipe. I recommend 2 to make enough tacos.
- There is a chicken shredder tool from Amazon if you want to add that to your kitchen arsenal.
Pin it for later!
What to serve with crispy chicken tacos…
- The Best Homemade Salsa
- Corn and Avocado Salsa
- Fizzy “Skinny” Margarita
- Corona Sunrise
- Spicy Cucumber Margarita
Baked Crispy Shredded Chicken Tacos
Ingredients
- .5 lb chicken breast cooked and shredded
- 1 cup shredded cheese
- 8 corn tortillas
Instructions
- Preheat your oven to 450F.
- Wet a paper towel and wrap your corn tortillas in it. Place on a microwave-safe plate. Microwave for 1 minute. This will make tortillas easy to assemble the tacos.
- Assemble your tacos. Place shredded cheese, enough to cover the entire tortilla, and then add your shredded chicken. Fold and place on a baking sheet.
- Once you’ve assembled all your tacos, bake for 10 minutes, flip the tacos and then bake for 10 more minutes.
- Allow to cool for about 5 minutes and enjoy!
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