Street Size Crispy Baked Shredded Chicken Tacos

Are you ready for a mouth-watering crunchy treat? Whether it’s Taco Tuesday, Cinco de Mayo or NFL Sunday, my Street Size Crispy Baked Shredded Chicken Tacos are definitely a crowd pleaser! 

My family says these crispy chicken tacos are cute, flavorful and they love the fun fixings like salsa and sour cream. 

These easy crispy chicken tacos are great for game day as an appetizer or a quick weeknight meal.

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Need more appetizer and drink ideas? Check out my 3 Ingredient Hawaiian Meatballs and also my White Sangria Mocktail .

Ingredients needed

For the Shredded Chicken

• chicken breast (or already cooked rotisserie chicken)
• chicken broth 
• extra virgin olive oil
• white onion 
• green bell pepper 
• fresh cilantro
• taco seasoning
• granulated garlic 
• kosher salt as needed

For assembling the tacos

• lite Mexican cheese 
• street size corn tortillas 
• vegetable oil (or avocado oil spray, see note for using avocado oil spray)

Optional Garnishes

• green onions sliced
• sour cream 
• salsa
• guacamole

How get these tacos crispy without frying them

This chicken taco recipe is made in the oven! First you will want to make the corn tortillas pliable. The crispy taco shells can be made two different ways. Heat up vegetable oil in a small skillet over medium heat, and with tongs carefully fry tortillas into the oil for a few seconds on each side. Turn the heat down to low once the pan is nice and warm. You will fold over the taco shells after you fill them. They will bake in the oven at 400 degrees for 10 minutes. 

These crunchy chicken tacos can also be cooked in an air fryer basket. 

Healthy Tip: To make these Crispy Shredded Chicken Tacos without using vegetable oil, you can use avocado oil spray to extra virgin olive oil spray. First you wrap the tortillas in a damp paper towel. To get them pliable, place them in microwave for about 45 seconds. Spray your baking sheet with avocado oil. Dip or spray the tortilla directly with avocado oil spray. Fill the tacos as usual. The tacos may need to bake for a few minutes longer to get the crispiness. 

How to make shredded chicken and save on prep time

I make shredded chicken by boiling boneless skinless chicken breast in chicken broth and water, shredding it, and then adding it back to a large skillet over medium heat with olive oil, vegetables and seasonings. I also reserve part of the broth that it is cooked in and then I add that to the pan as well. 

This can be kind of a lot so the best way to do this is to prepare the chicken a day before. Not only will it save time but the chicken will be more tasty as it will sit in its flavored juices overnight. 

Another method is you can use already cooked leftover chicken. You can shred it and then continue with the remaining steps of cooking it in the olive oil, veggies and adding the taco seasoning. Since you won’t have broth, you can add a little water to get the moisture back in.

I like to use Costco rotisserie chicken for when I’m doing something labor intensive like tamales. And I like to make my own shredded chicken when I want strictly chicken breast or if I have multiple recipes I want to use shredded chicken in.

Also you can always cook your chicken in an instant pot or slow cooker. Do whatever works best for you when making these crispy shredded chicken tacos!

How to Assemble Tacos

Once you make your shredded chicken filling, you will start on the tortillas. Have your baking sheet next to you, then as you cook off the tortillas, you can place them directly on the sheet pan. Then you will add a little of the chicken mixture and a layer of cheese. 

Carefully fold the taco over and make sure the filling stays intact. 

What other ingredients are in Crispy Shredded Chicken Tacos

For cheese I like to use a lower fat Mexican blend to make this dish more healthy. For substitutions, you can use any shredded cheddar cheese blend, Monterey jack, pepper jack or cream cheese. To make it dairy free, use vegan cheese or omit the cheese. 

​Some other ingredients that would be freaking delicious is adding black beans, corn and black olives.

Different proteins can be used as well such as ground beef, ground bison, chicken thighs, ground chicken, or antibiotic-free chicken. For a vegetarian diet, use roasted garbanzo beans or black beans with sweet potato or butternut squash. 

That’s the best thing about taco recipes! They are so versatile and easy to make substitutions with simple ingredients! 

Tortillas to use for these crispy tacos

I prefer to make these with street size corn tortillas. This size will fit 12 to a tray. You can always use regular corn tortillas but the smaller the better. Another name for them in the grocery store is Mini Taquito corn tortillas.

Favorite Toppings for Crispy Shredded Chicken Tacos

• sour cream
• salsa
• salsa verde
• pico de gallo
• guacamole
• avocado crema
• black olives
• garnish with shredded lettuce
• garnish with green onions
• lime juice
• enchilada sauce 

How can I store leftovers

I suggest eating these tacos right away but if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. 

They lose their crispiness when reheated in the microwave. ( But they are still very tasty- LOL)

Suggested side dishes 

If you don’t want to serve this as an appetizer, you can make these baked chicken tacos as your main course for dinner. 

You can serve them with Spanish rice or cilantro rice and refried beans or black beans.

Best taco seasonings for Crispy Baked Shredded Chicken Tacos

Not all taco seasonings are made equal! One of my favorite blends is Trader Joe’s- however it’s quite spicy. I can handle the spice but my toddler can’t. My toddler friendly suggestions (or anyone who likes their tacos mild) are taco seasonings from Siete Foods or Flavor God. These both have excellent flavor and are toddler approved!

Another option is to make a homemade taco seasoning blend. You can create a blend of sweet paprika, oregano, cumin, coriander, sea salt, garlic powder and onion powder. To add ssome spice use chili powder or cayenne pepper. 

Chicken taco recipes can also be made with simple garlic salt and black pepper. 

Why I love this Chicken Taco recipe

I’m all about textures and love crunchy foods however I can’t process fried foods anymore. I wanted to recreate a crunch taco that reminds me of Jack in The Box or those cute little frozen mini tacos I see at Trader Joe’s and Costco. 

​And it was important to me to keep it as healthy and clean as I can.

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