Description
These Crispy Chicken Tacos are a flavorful and easy-to-make meal featuring tender chicken seasoned with a zesty taco blend, layered with melted Mexican cheese inside warm corn tortillas, then baked to perfection for a crispy finish. Perfect for a weeknight dinner or casual gatherings, serve them with guacamole, sour cream, and salsa for dipping.
Ingredients
Scale
Chicken and Seasoning
- 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
Tortillas and Cheese
- 12 corn tortillas (5-6” tortillas)
- 8 oz (226 g) Mexican blend cheese shredded
Instructions
- Preheat the oven: Arrange oven racks in the middle and upper third positions and preheat your oven to 425°F (220°C) to prepare for baking the tacos.
- Cook the chicken: Heat 1 ½ tablespoons of cooking oil in a large skillet over medium heat until shimmering. Add the chicken breasts, sprinkle half the taco seasoning on top, and cook on one side until golden, about 3-5 minutes.
- Simmer chicken with seasoning and liquids: Flip the chicken, then add the remaining taco seasoning, salsa, and chicken broth. Cover with a lid and cook until the chicken is fully cooked and easily shredded with forks.
- Warm the tortillas: While the chicken cooks, heat a small skillet over medium-high heat and warm each tortilla one at a time for roughly 10 seconds per side. Place warmed tortillas on a plate and cover to keep warm.
- Prepare the sauce and shred chicken: Once cooked, remove the chicken to a plate and pour the skillet sauce into a measuring cup. If there is less than ½ cup (118 ml) of sauce, add chicken broth to reach this amount. Stir well and set aside. Shred the chicken using two forks.
- Assemble the tacos: Line two baking sheets with parchment paper and arrange 6 warm tortillas flat on each. Sprinkle about 1 tablespoon (8 g) of shredded cheese on half of each tortilla. Evenly distribute the shredded chicken over the cheese, drizzle 2 teaspoons of the reserved sauce atop the chicken, then sprinkle another tablespoon (8 g) of cheese over the chicken. Fold the tortillas over and lightly brush the tops with oil to help crisp.
- Bake the tacos: Bake the tacos in the preheated oven for 20-25 minutes, rotating the trays and switching racks halfway through baking. If baking one tray at a time, bake in the center rack for 15-20 minutes. Use a spatula as needed to keep the folded tacos closed.
- Serve: Serve the crispy chicken tacos warm with sides like guacamole, sour cream, and salsa for dipping.
Notes
- Instant Pot option: To cook chicken in an Instant Pot, add ⅓ cup (80 ml) chicken broth, place chicken breasts in the pot, sprinkle all taco seasoning over chicken, then top with salsa. Seal and cook for 12 minutes. Release pressure, shred chicken, and reserve sauce for assembling tacos.
- Storage: Store leftover tacos in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat tacos in a 350°F (175°C) oven on a parchment-lined baking sheet until warmed through, about 5-10 minutes.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
