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Crispy Chicken Tacos

Taco Tuesday can’t get better with these quick and easy crispy chicken tacos. Start with shredded cooked chicken (rotisserie is a great choice), add the spices and salsa, then add to the warmed tortillas. Fold tortillas over and bake till crispy.  Serve with your favorite toppings.

crispy chicken tacos on a baking sheet with garnish

Crispy Chicken Tacos Ingredients

To make this chicken taco recipe, you will need the following ingredients (see the recipe card below for exact amounts):

  • Tortillas: corn tortillas are best
  • Chicken: you can cook your own or use rotisserie chicken
  • Smoked paprika
  • Cumin
  • Garlic powder
  • Onion powder
  • Salsa Verde: I like to use a green salsa for this recipe, but feel free to use a red salsa if you prefer
  • Mexican blend cheese: you can use any cheese you like
  • Olive oil
  • Shredded lettuce
  • Roma tomatoes
  • Sour cream
Crispy Chicken Tacos Ingredients

How to Make Crunchy Chicken Tacos

  1. Preheat the oven to 400°. Line a cookie sheet with parchment paper and spray with cooking spray.
  2. Heat the tortillas for 30-45 seconds in the microwave and keep warm while making the tacos. This will help prevent them from breaking.
  3. Combine the chicken, paprika, cumin, garlic powder, onion powder and salsa together in a bowl.
  4. Brush a tortilla lightly with oil on both sides and spread a heaping tablespoon of chicken to the tortilla. Grab a handful of cheese and sprinkle over the filing. Fold the tortilla over and continue till all the tortillas are filled.
  5. Place the pan in the oven and bake until crispy, approximately 10-15 minutes.
  6. Remove from the oven and top with lettuce, tomatoes and sour cream.
  7. Serve immediately.
collage of steps to make crispy tacos in oven

Recipe Tips

  • I like to wet a couple paper towels, then squeeze them out.  Place the tortillas in the middle and fold the paper towels over it.  Warm in the microwave for 45 seconds.
  • Brush the tortillas lightly on both sides with olive oil.  This will help the tortillas get nice and crispy when baked.
  • Placing the tortillas folded edge to folded edge can help keep them closed while baking.  Or you can use a toothpick to keep them closed.
close up photo of a Chicken Taco

Storage Instructions

These are best eaten immediately or they can get soggy.  Store in an airtight container in the refrigerator for up to 5 days.

Crispy Chicken Tacos Recipe

FAQs

What is the best way to shred chicken?

You can shred chicken with two forks, but I find this can take some time. The best and quickest way to shred chicken is to use a hand mixer or stand mixer. Let the mixer do the work! Your chicken will be shredded in seconds.

What can I serve with tacos?

When I eat tacos, I love the tacos to be the star of the show. I keep side dishes few and light. Try my chunky guacamole with chips, or black bean and corn salsa.

Crispy Chicken Tacos

Crispy Chicken Tacos

Yield: 10 tacos
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Taco Tuesday can’t get better with these quick and easy crispy chicken tacos.  Start with shredded cooked chicken (rotisserie is a great choice), add the spices and salsa, then add to the warmed tortillas. Fold tortillas over and bake till crispy.  Serve with your favorite toppings.

Ingredients

  • 10 corn tortillas
  • 2 cups chicken, shredded
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 cups salsa verde
  • 2 cup shredded cheddar cheese or Mexican blend
  • 3 tablespoons olive oil
  • 1 cup shredded lettuce
  • 2 Roma tomatoes, diced
  • 1/4 cup sour cream

Instructions

  1. Preheat the oven to 400°.  Line a cookie sheet with parchment paper and spray with cooking spray.
  2. Heat the tortillas for 30-45 seconds in the microwave and keep warm while making the tacos.  This will help prevent them from breaking.
  3. Combine the chicken, paprika, cumin, garlic powder, onion powder and salsa together in a bowl.
  4. Brush a tortilla lightly with oil on both sides and spread a heaping tablespoon of chicken to the tortilla.  Grab a handful of cheese and sprinkle over the filing. Fold the tortilla over and continue till all the tortillas are filled.
  5. Place the pan in the oven and bake until crispy, approximately 10-15 minutes.
  6. Remove from the oven and top with lettuce, tomatoes and sour cream.
  7. Serve immediately.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 51mgSodium: 458mgCarbohydrates: 16gFiber: 3gSugar: 3gProtein: 14g

Did you make this recipe?

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Meemz

Wednesday 27th of July 2022

Hello, You mention 1 1/2 cups salsa, divided, but I don’t see any mention for the salsa in the recipe other than mixing it with the chicken. Can you please clarify?

Emily

Wednesday 27th of July 2022

Sorry about that! It all gets mixed in with the chicken.

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