Ultimate Crispy Chicken Tacos
Perfect as a game-day appetizer or even a satisfying weeknight meal, these crunchy crispy shredded chicken tacos are bound to become a family fave!Crispy Chicken Tacos in the oven are one of life’s secret pleasures. Whether it’s Taco Tuesday, Cinco de Mayo or NFL Sunday, my Ultimate Crispy Chicken Tacos are sure to be a hit!
Original Post: January 2023 | Post Updated: December 2024
I love a good crunch but fried food is something I can’t really tolerate anymore. That didn’t stop me from creating a crispy nostalgic taco though- think Jack and The Box or the mini frozen ones from Trader Joe’s or Costco. This crispy taco recipe brings texture without being fried.
Why this recipe works
- Flavor packed filling. Similiar to my Spanish Chicken Soup, this recipe uses shredded chicken and delicious seasonings. You can try it with my Homemade Enchilada Spice Blend and top it with my 4 Ingredient Guacamole.
- Healthier alternative. Like my Whole30 Carne Asada Fries, these tacos are baked and use avocado oil spray which makes them lower in fat.
- Customizable. You can use fresh shredded chicken or use leftover rotisserie.
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More delicious tacos to try: Gluten Free Shrimp Tacos and Butternut Squash and Turkey Tacos.
Ingredients needed crispy oven baked tacos
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. You can use store bought or my homemade enchilada spice works well as taco seasoning.
- Granulated garlic.
- Kosher salt.
For assembling the tacos
- Lite Mexican cheese.
- Street size corn tortillas. 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.
- Avocado oil spray. I suggest Chosen Brand.
Optional Garnishes
- Green onions.
- Sour cream.
- Salsa.
- Guacamole.
How to make Crispy Chicken Tacos
Step One: Prepare the chicken: Start with preheating your oven to 400 degree F. Place the chicken breast in a large pot and add the 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 simmer 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.
Step Two: Shred the chicken and cook the veggies: 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 shredded 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.
Step Three: Prep the tortillas: First you wrap the tortillas in a damp paper towel. To get them pliable, place them in the microwave for about 45 seconds. Spray your baking sheet with avocado oil. Dip or spray the tortilla directly with avocado oil spray.
Step Four: Stuff the tortilla: Divide the mixture evenly by carefully placing it on one side of the taco and topping it with a touch of additional cheese. Then gently fold the taco over.
Pro tip: 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.
Step Five: Bake the tacos: Place the tacos in the oven for 10 minutes or until golden brown . 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.
Storage and reheating crispy tacos
If you want these super crispy, they are best enjoyed the day of. However you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350 degrees F for about 10-12 minutes or use the microwave.
Helpful tips for Crispy Shredded Chicken Tacos
- Use corn tortillas for the best crunch.
- Oil options- avocado oil spray gives a light, clean flavor while vegetable oil works to if you have it on hand. Air frying is another option.
- Don’t over-stuff the tacos or it will be hard to close.
- Customize tacos with sour cream or greek yogurt, salsa, pico de gallo, 4 Ingredient Guacamole or Avocado Cottage Cheese Dip, black olives, shredded lettuce, or chopped green onions.
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How to make shredded chicken for your crispy chicken tacos
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.
Pro tip: 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.
Using leftover rotisserie chicken
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.
Chicken can be in an instant pot or slow cooker. Do whatever works best for you when making these crispy shredded chicken tacos!
Serving suggestions
- 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.
- 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.
- Serve them with Spanish rice or cilantro rice and refried beans or black beans. Wash it down with my White Sangria Mocktail or my Stone Fruit Sangria
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Ultimate Crispy Chicken Tacos
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Equipment
- small skillet
- medium size pot
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
- avocado oil spray
Optional Garnishes
- green onions sliced
- sour cream
- salsa
- guacamole
Instructions
- Preheat the oven at 400 degrees F.
- 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.
- Wrap the tortillas in a damp paper towel. To get them pliable , place them in microwave for 45 seconds. Spray the baking sheet with avocado oil spray. Dip or spray the tortilla with the avocado oil.
- Then divide the chicken 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!
Notes
Storage and reheating: If you want these super crispy, they are best enjoyed the day of. However you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350 degrees F for about 10-12 minutes or use the microwave.
Nutrition
Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite
I LOVE these tacos! I used up a Costco chicken with this recipe. Turned out good.
Thank you!