Ultimate Crispy Chicken Tacos
These irresistible and crispy tacos are baked to perfection. Packed with juicy shredded chicken and warm spices, these are great for Taco Tuesday, game day or any festive gathering.
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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
Notes:
You can make your own shredded chicken or use rotisserie. If making your own, prep the chicken a day ahead to speed up the cooking process.
You will want to use Street Taco size or Mini Taquito size corn tortillas.
Helpful tips:
These crispy chicken mini tacos are made in the oven! But you can make them two different ways. If you don’t want to use avocado oil, 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. You can also cook these crunchy chicken tacos in an airfryer.
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!
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.
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
Calories: 119kcalCarbohydrates: 14gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 18mgSodium: 347mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 228IUVitamin C: 7mgCalcium: 119mgIron: 1mg
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