These Crispy Shredded Chicken Tacos have become a family favorite. They only take 30 minutes to make, and everyone will love dipping them in salsa, queso, and guacamole!
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These are an easy weeknight win! They have simple ingredients like pulled chicken, corn tortillas, salsa, Mexican spices, and cheese.
These crispy tacos are perfect for dunking into your favorite dips. If you haven't yet, you need to try these with a creamy avocado sauce. It has avocado, tomatillo, green onion, and garlic.
If you liked this easy weeknight dinner, then you should check out the crispy ground beef version or the buffalo chicken taco version!
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Ingredients & Substitutions
- Shredded Chicken: You will need 3 cups of shredded chicken. You can make the shredded chicken yourself or use one rotisserie chicken. I love making this recipe with my leftover chicken!
- Spices: I seasoned these crunchy tacos with a blend of smoked paprika, garlic powder, and onion powder. You can also use a packet of store-bought taco seasoning in place of the spices.
- Chipotle Chili Powder: Chipolte powder will bring a little spice and smoke flavor to your crunchy chicken tacos. It's optional, but I love the flavor it adds.
- Salsa: Use your favorite red salsa or a salsa verde.
- Olive Oil: Brush (or spray) a little olive oil on the tortillas so they don't stick to the sheet pan and get crispy in the oven. Avocado oil and vegetable oil also work.
- Corn Tortillas: Corn tortillas are best for this recipe. They crisp up much better than flour tortillas. If you use flour, bake them for 4-6 minutes less and make sure you oil them well since they do stick to the pan a little more than baked corn tortillas.
- Cheese: I liked using Monterey Jack cheese for these baked chicken tacos. Some other options could be a Mexican Blend, Pepper Jack cheese, Oxacca Cheese, or cheddar cheese.
Full ingredient list with quantities in the recipe card below
How to Make Easy Crispy Chicken Tacos
Step 1 | Make the Filling
Mix shredded chicken, spices, and salsa.
Step 2 | Oil the Tortillas
Warm corn tortillas. Brush one side of the tortillas with olive oil, then place the tortilla oil side down onto the pan.
Step 3 | Fill the Tortillas
Add shredded cheese to half of the tortilla. Then top with the pulled chicken mixture and more cheese. Fold the tortilla over and press down. Repeat with the remaining tortillas.
Step 4 | Bake the Tacos
Bake at 450F for 16 minutes, flipping halfway through. Serve with sour cream, salsa, or guacamole.
Tip
Skip the aluminum foil! It prevents the tortillas from getting as crisp and can cause them to stick. For the best results, use a nonstick or ceramic-coated pan.
Favorite Toppings and Sauces for Crunchy Chicken Tacos
- Guacamole – This rich, creamy avocado balances out the crispiness of the corn tortillas.
- Pico de Gallo – Fresh and vibrant, pico de gallo brings a burst of flavor to your tacos. Freshly made homemade pico is 10x better than the store version.
- Quesadilla Dipping Sauce – Creamy and tangy with just the right amount of spice, this sauce is the perfect complement to crunchy chicken tacos.
- Salsa – Choose your favorite variety and spice level.
- Queso: This will be a hit with all the cheese lovers in your house. This melted cheese sauce takes your tacos to the next level.
Sides
- Mexican Rice - You only need a few simple ingredients to make this easy side!
- Poblano Rice - I LOVE this rice. It has a bold and unique flavor that pairs perfectly with these tacos.
- Mexican Fruit Salad - If you want a sweet and tangy twist to your summer fruit salad, this Chamoy Fruit Salad with fresh fruit, chamoy sauce, and Tajin seasoning for a spicy, tangy delight.
Recipe Questions
Make sure your tortillas are warm enough before filling and folding them. If they aren't, they will not stay folded.
I've tested these with flour tortillas, and they work. You'll want to cook the flour tortillas for less time than the corn tortillas, and make sure you oil them well so they don't stick to the pan.
You'll want to make sure you oil the side of your tortilla that is lying on the pan. For best results, use a nonstick or ceramic pan.
Sure!
1. Assemble the tacos as stated in the recipe card, but don't oil the tortillas. Then lay the tacos on a baking sheet in a single layer, you may need to insert a toothpick to keep them closed. Freeze them for about 1 hour until they are firm.
2. Once frozen, transfer the tacos to a freezer-safe bag or airtight container. This will prevent freezer burn and make it easier to bake them later.
3. When you're ready to bake them, set your oven to 400F. Spread the frozen tacos on a baking sheet in a single layer. Lightly brush the tacos with oil. Bake for 18-22 minutes or until the tacos are heated through and the tortillas are crispy.
I have three different ways of making shredded chicken from chicken breast: using the crock pot, stovetop, and air fryer.
Crispy Shredded Chicken Tacos
Ingredients
- 2 ½ cups shredded chicken
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chipotle chili powder optional, for a little spice
- ½ cup salsa
- 1 tablespoons olive oil
- 10 corn tortillas
- 2.5 cups shredded Monterey Jack or Mexican cheese
- Toppings: hot sauce, guacamole, salsa, pickled onions, sour cream, lime wedge
See it. Make it. Eat it!
Instructions
- Preheat oven to 450F.
- In a large bowl, mix together shredded chicken, smoked paprika, garlic powder, onion powder, chipotle chili powder, and salsa.
- Wrap corn tortillas in a damp paper towel and place them on a plate. Microwave them for 30-60 seconds or until they are pliable.
- Brush one side of a tortilla with olive oil. Add 2 tablespoons of shredded cheese to half of the tortilla, top with ¼ cup of chicken, and 2 more tablespoons of shredded cheese. Fold the tortilla over the filling*.
- Repeat with the remaining tortillas and arrange the tacos in a single layer on your baking sheet.
- Bake for 16 minutes, flipping halfway through. Once the tacos are golden brown, remove them from the oven and let them rest for 3 minutes.
Notes
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CoCo H says
Your instructions were spot on and these are a delicious mid week meal. Made guacamole to spread on the top!!!
Christina Kenoyer says
These are delicious! I never thought of doing them in the pan like that. Let me tell you a huge game changer as well. Whenever I do shredded chicken/beef tacos, we cook the meat in the crockpot with a jar of salsa poured over it (we season the meat as well). It adds so much flavor to the meat! Thanks for sharing this!
Jean says
very good used hamburger meat.
Trish says
These are so delicious I wish I’d discovered this recipie years ago 💕
Deb Pierce says
Tried it for the first time and I will definitely be using this recipe for breakfast and get togethers. 👍🏻
Mega says
I loved these! I’ve never made crispy tacos like this before! I personally like making shredded chicken in the crockpot (Less stressful with a toddler). I poured the salsa, taco sauce, and taco seasoning over the chicken. Once shredded, I used all the spices listed above and mixed in some of the salsa sauce from the crockpot. My husband is a picky eater and love these also. This might be the only way I make tacos from now on!
Paula says
Love these crunchy tacos. I’ll always make them this way now. So good!
Julie says
Genius idea! I used flour tortillas and Avocado Oil spray. Shredded rotisserie chicken breast and a package of taco seasoning. I boiled the amount of water on the package, added the seasoning, then the shredded rotisserie chicken breast. I let that marinate in the refrigerator for a few hours. Then put them together per the recipe. I used a mix of shredded cheddar and shredded Monterey Jack. They came out perfectly crispy. Served with some shredded lettuce, taco sauce, salsa and guacamole. I will definitely be using this great idea again, and again. Thank you.
Sierra says
delicious! i have made this with both shredded chicken and ground beef. personally i added more salt for the shredded chicken just for more flavor.
Tamara Haislip says
Good doesn't describe this. AWESOME and easy. going to be a goto from now on
sharon says
could you make this to the point of baking and freeze them ?
Megan says
I haven't tried it, but I don't see why it wouldn't work. To reheat the tacos after freezing, I would try 375F for 12-15 minutes, flipping halfway through.
Emily says
Hi, do you put the chicken mixture on the side of the tortilla that has the olive oil? or the non-oiled side? Thank you
Megan says
Hi! You’ll want to place the oiled side of the tortilla down on the sheet pan, then add the chicken mixture to the non-oiled side. I hope this clears things up! Let me know if you have any other questions.
Linda says
What a relief! I love crispy tacos but really dislike frying; it’s my least favorite cooking technique. These were quicker, crispier & less messy than frying. Done with ground beef & a small can of green chilis tossed in. Delish. Thank you for sharing your recipe.
Rachael Schoenborn says
made as listed, 3 seperate times. Each time they stick to the pan making it impossible to flip, yet alone eat. 😔
Megan says
I'm sorry to hear that, I usually have the opposite problem. Maybe you need more olive oil or it was your pan. A non-stick or carminic coated pan are best for these tacos.