These crispy baked chicken tacos are an easy weeknight win! Ready in 30 minutes and made with shredded chicken, cheese, salsa, corn tortillas, oil, and a few spices. I love how these crunchy tacos are perfect for dipping into salsa or queso.
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.
Oil: Olive oil and avocado oil work great for this recipe. Brush a thin layer onto the tortillas. You can also use a cooking spray, but don't spray too lightly. You may need 2-3 passes to make sure there's enough oil on the tortillas for them to get crispy.
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
Easy Baked Crispy 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. Place the tortilla on a baking sheet, oiled side down. 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.
Other Crispy Taco Variations
- Ground Beef Crispy Tacos - These Crispy Beef Tacos are an easy weeknight win! They take just 35 minutes to make and require only 6 simple ingredients.
- Buffalo Chicken Tacos - Think of them as the best of both worlds, crispy, saucy, and packed with flavor like wings, but with all the taco vibes you love.
- Crispy Refried Bean Tacos - This is a great recipe to make when you don't feel like cooking. Crispy Refried Bean Tacos only have 5 ingredients and 4 simple steps.
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
Anonymous says
instead of salsa, could I do just canned diced tomatoes with some added seasoning?
Megan Torres says
That could work, make sure to drain your tomatoes!
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.
Elise says
I have made these tacos at least twice a month. I add corn, black beans, scallions and cilantro. Loved the idea of baking tacos. Definitely have to microwave the tortillas so they are playable and stay closed! Thanks for the recipe!
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.