These crispy chicken tacos are an easy weeknight win! Ready in 30 minutes with just a handful of ingredients, they’re perfect with rotisserie chicken or use the easy shredded chicken method in the recipe notes.
Quick Overview
- 30 Minutes- 14 Minutes to assemble the tacos and 16 minutes to bake. You can make the shredded chicken beforehand to save prep time and make dinner even easier!
- A Few Simple Ingredients- shredded chicken, tortillas, cheese, salsa, olive oil, and a few spices.
- Fun to Eat- I love how these crunchy tacos are perfect for dipping into salsa, queso, or a creamy avocado dip.
If you liked this easy weeknight dinner, then you should check out the Crispy Ground Beef version or the Buffalo Chicken Taco version!
Jump to:
Ingredients & Substitutions
Shredded Chicken: You’ll need 2 ½ cups. Use rotisserie chicken or leftover chicken, or make your own shredded chicken (see notes in the recipe card). For ground chicken, use my Beef Taco Recipe and swap in lean ground chicken.
Spices: I use a blend of smoked paprika, garlic powder, and onion powder. A packet of taco seasoning works, too.
Chipotle Chili Powder (optional): Adds a touch of heat and smoky flavor.
Corn Tortillas: Corn tortillas crisp up best. If using flour tortillas, bake 4–6 minutes less and oil them well to prevent sticking.
Cheese: Monterey Jack is my go-to, but Mexican blend, Pepper Jack, Oaxaca, or cheddar are great options.
Full ingredient list with quantities in the recipe card below
How to Make Shredded Chicken
If you’re not using rotisserie chicken, here’s my favorite method for making shredded chicken:
- Preheat the oven to 400°F.
- Season the chicken breasts with olive oil, salt, pepper, onion powder, and garlic powder.
- Bake for 25–35 minutes, depending on the size of the chicken breasts, until they reach an internal temperature of 165°F.
- Let the chicken cool for 5–10 minutes, then shred it while it’s still warm—it’s much easier that way!
Storage Tip: Store shredded chicken in an airtight container in the fridge for up to 4 days. Use leftovers for chicken salads, soups, or a panini!
How to Make Easy Crispy Chicken Tacos
Step 1 | Make the Filling
Combine shredded chicken, spices, and salsa in a bowl.
Step 2 | Oil the Tortillas
Warm the tortillas. Brush one side with olive oil and place them oil-side down on a sheet pan.
Step 3 | Fill the Tortillas
Add cheese to half of each tortilla, top with the chicken mixture, and sprinkle on more cheese. Fold the tortilla over and press gently. Repeat for all tortillas.
Step 4 | Bake the Tacos
Bake at 450F for 16 minutes, flipping halfway through. Serve hot 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.
Recipe Questions
Warm the tortillas before folding to prevent cracking. If they still won’t stay folded, secure them with a toothpick while baking.
Yes! Flour tortillas bake faster than corn tortillas. Reduce the baking time by 4–6 minutes and make sure to oil them well to prevent sticking.
Ensure the side of the tortilla touching the pan is oiled. For best results, use a nonstick or ceramic pan.
Favorite Toppings and Sauces for Crunchy Chicken Tacos
- Guacamole – Rich and creamy, it balances the crispiness of the corn tortillas.
- Pico de Gallo – Fresh and vibrant! Homemade pico packs way more flavor than store-bought.
- Salsa – Pick your favorite variety and spice level.
- Queso- A must for cheese lovers! This melted cheese sauce takes your tacos to the next level.
Sides
- Mexican Rice - Made with just a few simple ingredients, it’s an easy and classic side.
- Poblano Rice - I LOVE this rice. Bold, flavorful, and a perfect match for these tacos.
- Mexican Fruit Salad - Sweet, tangy, and spicy! Fresh fruit tossed with chamoy sauce and Tajín makes a refreshing side
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
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
- Preheat the oven to 400°F.
- Season the chicken breasts with olive oil, salt, pepper, onion powder, and garlic powder.
- Bake for 25–35 minutes, depending on the size of the chicken breasts, until they reach an internal temperature of 165°F.
- Let the chicken cool for 5–10 minutes, then shred it while it’s still warm—it’s much easier that way!
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Save This For Later
Enter your email & we'll send you a link to the post. Plus, you’ll get new recipes from us every week!
Abby says
Could I do flour tortillas?
Megan says
Yes! Flour tortillas bake faster than corn tortillas. Reduce the baking time by 4–6 minutes and make sure to oil them well to prevent sticking.
Charnassi says
Used one pound of pork loin cooked for 20 min in Instantpot. Shredded with Kitchenaid mixer. So quick. Added spices and splashes of La Victoria taco sauce to pork to moisten it up a bit. White corn tortillas. Zero problem with taco structure as long as they were properly heat moistened. Quite delicious.
Allison S says
Made for my family and were a huge hit! I’ll have to double batch next time - the kids want to take them for lunch! Thank you
Linda says
Excellent flavor and easy to make, that’s a win-win! Husband couldn’t stop talking about how good they are! I have some leftover chicken mixture, going to use it for a taco salad tomorrow for lunch!
Brenda H says
These are delicious! My family loved them. Thank you for sharing!
Brett says
Family favorite!! Thanks
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.
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.
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.
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.
Tamara Haislip says
Good doesn't describe this. AWESOME and easy. going to be a goto from now on
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.
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.
Paula says
Love these crunchy tacos. I’ll always make them this way now. So good!
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!
Deb Pierce says
Tried it for the first time and I will definitely be using this recipe for breakfast and get togethers. 👍🏻
Trish says
These are so delicious I wish I’d discovered this recipie years ago 💕
Jean says
very good used hamburger meat.
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!
Diane Hewson says
This was so good. Thank you for sharing
CoCo H says
Your instructions were spot on and these are a delicious mid week meal. Made guacamole to spread on the top!!!