Crispy Shredded Chicken Tacos
Are you ready for a mouth-watering crunchy treat? Then you gotta try my Crispy Shredded Chicken Tacos!
My family says these crispy chicken tacos are cute, flavorful and they love the fun fixings like salsa and sour cream.
These are great for game day as an appetizer or an easy weeknight dinner.
Amazon Affiliate Link Disclosure:
This post contains links to products I love on Amazon. If you click through the links provided, we may receive a commission at no additional cost to you.
How do you 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. Heat up vegetable oil in a small skillet over medium heat, and with tongs carefully place the tortilla 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.
How long do the Crispy Shredded Chicken Tacos cook for
The will bake in the oven at 400 degrees for 10 minutes.
How to make shredded chicken and save on prep time
I make shredded chicken by boiling it in chicken broth and water, shredding it, and then adding it back to pan 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 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 more cheese.
Carefully fold the taco over and make sure the filling stays intact.
What other ingredients are in Crispy Shredded Chicken Tacos
I like to use a lower fat Mexican cheese blend to make this dish more healthy. For substitutions, you can use any shredded cheddar cheese blend or omit the cheese.
Some other ingredients that would be freaking delicious is adding black beans, corn and black olives or you can change up the protein.
That’s what I love about taco recipes! They are so versatile and easy to make substitutions if needed.
What kind of tortillas do I use
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 is Mini Taquito.
Favorite Taco Toppings for Crispy Shredded Chicken Tacos
- sour cream
- salsa
- salsa verde
- pico de gallo
- guacamole
- black olives
- garnish with shredded lettuce
- garnish with green onions
- lime wedges
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 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.
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.
Want more easy dinner ideas? Subscribe to my newsletter and receive recipes sent straight to your inbox!
Need more appetizer and drink ideas? Check out my 3 Ingredient Hawaiian Meatballs and also my White Sangria Mocktail .
Let’s Get Cooking!
Crispy Shredded Chicken Tacos
Equipment
- small skillet
- large skillet
- sheet pan
- parchment paper
- medium size pot
- tongs
Ingredients
For the Shredded Chicken
- 2 large chicken breast about 1 pound
- 30 ounces chicken broth (2) 14.5 ounce cans
- 14.5 ounces water reserve 1/3 cup of liquid
- 2 tablespoons olive oil extra virgin
- 1/2 large white onion sliced
- 1 large green bell pepper sliced
- 1/4 cup fresh cilantro chopped
- 1 pack taco seasoning I use Flavor God but can be substituted with your favorite taco seasoning
- 1/2 teaspoon granulated garlic
- kosher salt as needed
For assembling the tacos
- 1 3/4 cup lite Mexican Cheese divided
- 24 street size corn tortillas mini taquito size
- 8 tablespoons vegetable oil or more if needed
Optional Garnishes
- green onions sliced
- sour cream
- salsa
- guacamole
Instructions
- Preheat the oven at 400 degrees.
- Place the chicken breast in a large pot and add the chicken broth. Using 1 of the empty chicken broth cans, fill it with water and add it to the pot. Bring it to a boil and then turn the heat down to low.
- Let the chicken cook until done, about 30-35 min. Chicken will be done when it reaches the internal temperature of 165 degrees. When the chicken is done, set aside and keep it in the broth. Let it cool for about 10 minutes. *Tip: You can place the pot in the fridge for a few minutes to get it to cool faster. You can then shred the chicken with either two forks or your hands but preserve 1/3 cup of the broth.
- Preheat a large skillet and add the olive oil. When the pan is ready, add the onions and bell peppers. Season with a touch of salt and garlic powder. Let it cook for 6-7 minutes on low heat.
- Add the chicken to the pan along with the taco seasoning of our choice. Gently combine and let it simmer for 2 minutes. Then stir in the 1/2 cup of the cheese and the cilantro.
- Remove from the heat and set aside.
- In a small skillet, heat the vegetable oil. Have a baking sheet lined with parchment paper ready on the side. Add the tortilla to the fry pan, for about 10 seconds each side or until pliable. Place the tortillas on the prepared baking sheet. *Tip: You can fit 12 tacos on the baking sheet.
- Then divide the mixture evenly by carefully placing it on one side of taco and topping it with a touch of additional cheese. Then gently fold the taco over.
- Place the tacos in the oven for 10 minutes.
- Remove from the oven and let it cool for 5-10 minutes then serve.
- For optional garnishes, you can add green onions on top, or serve with sour cream, salsa and guacamole on the side.
- Enjoy!
