crispy chicken tacos

These mini baked chicken tacos come together in about 20 minutes with just a handful of simple ingredients. They're perfect for feeding a crowd and simple enough to throw together for an easy weeknight dinner! Street taco corn tortillas are filled with taco-seasoned chicken and shredded cheese then baked to perfection for a crispy chicken taco the whole family will love.

Mini Tacos

chicken breast

shredded colby jack cheese

20-24 street taco corn tortillas

olive oil

sour cream

salsa

cilantro

Brush or spray both sides with olive oil.

Add a heaping tablespoon of the shredded chicken mixture to the tortillas and top with a heaping tablespoon of shredded cheese. You may need a second baking sheet depending on the size of yours.

Bake tacos for 2 minutes or until the cheese melts. Remove from oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.

Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.

Serve with sour cream, salsa, and cilantro. Enjoy!

These are the best! So quick and easy! I tried with the mini tortillas and the regular size and both were good.

Absolutely loved this! The  only thing I did was towards the end it wasn’t crisping up so, I put it on broil and watched it so wouldn’t burn.

Hello Have you tried Freezing these ahead of time?

The BEST crispy poblano chicken tacos! Corn tortillas are stuffed with cheese &amp; a smoky shredded chicken &amp; poblano mixture then baked until golden. They&#39;re crunchy on the outside, cheesy &amp; absolutely delicious inside! Serve them with creamy avocado-jalapeño salsa for a delicious &amp; easy meal!

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

1½ lbs. boneless skinless chicken thighs

1½ tsp chili powder

tsp cumin

tsp smoked paprika

salt

½ tsp black pepper

garlic cloves,

Tbsp cilantro, chopped (leaves & stems)

poblano peppers, deseeded & diced

white onion, thinly sliced

6-8 corn tortillas

Monterey jack cheese

Shredded lettuce,

Lime wedges,

avocado

jalapeño, deseeded & roughly chopped*

water

¼ cup cilantro, chopped (leaves & stems)

Tbsp white vinegar

Make the salsa. Add the avocado, jalapeño, water, cilantro, vinegar and salt to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.

Cook the chicken. Turn the oven on to 400 degrees and spray a baking dish with cooking spray.Add the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers and onion to a large bowl and toss until fully coated. Arrange the chicken and veggies in your prepared dish (making sure everything is spread out). Bake for 20-22 minutes or until the chicken is cooked through and the veggies are tender. (The internal temperature of the chicken should be 165 degrees.)Once done, use 2 large forks to shred the chicken and mix the shredded chicken and veggies together in the dish.

Assemble the tacos. Turn your oven up to 425 degrees and line a large baking pan with parchment paper. Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake for 2-3 minutes. (We need them just soft enough to fold over your filling.)Once done, take the pan out of the oven and layer each tortilla on one side with cheese, your shredded chicken mixture and a little more cheese. Fold the other side of the tortilla over your filling and press down gently to make it “stick.”

Bake. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.

Serve! Serve immediately with your avocado-jalapeño salsa and enjoy!

These absolutely amazing, yum, yum! Tried making with chicken breast and definitely better with the thigh meat

They have become a classic at home. Deliciosos. Thanks!!

Best tacos I have ever made or had. The salsa was also outstanding.

Made these last night and we loved them!  I used boneless skinless chicken breasts (my husband won't eat thighs) and the chicken was delicious.  Cooked until meat thermometer read 165 degrees (about 22 minutes at 400).  I used lime juice in place of the vinegar in the salsa and also added some orange juice (per a similar recipe for guac that I often make).  The crispy tacos with the cold salsa is a delicious combo.  Thank you for the recipe.  Excited to try your other recipes as well.

Hi! I honestly almost never comment on recipes but thought you'd like to know I tried this last night (after seeing @cleaneatfeed post on IG) and it was SO easy and SOO good. Definitely going in my regular recipe rotation. That sauce is a 10. Thx for the inspo!! Browsing through some of your other recipes as we speak :)

Wow! I am a San Diego native and Mexican food is everything to my family!  I made this recipe for a friend who lives in Germany that wanted one last Mexican food feast before heading home. This did not disappoint and she loved it. The avocado salsa was SO easy and was so good !!  Do not skip that.  My son and I just polished off leftovers which we heated in the air fryer.  Delish! This will be in my rotation now and I love this method for crispy tacos without frying. Thank you for a great recipe which I found on Instagram.  I will be checking out the rest of your site for more gems.

You are right! These tasted just like a Mexican Restaurant!  The best tacos I ever made! Lots of slicing and dicing, but it was well worth it!  I also used lime juice in stead of vinegar, fantastic!  Excellent recipe!

Flavorful shredded chicken tacos with crispy, lacy edges that develop when the tacos are baking in the oven. Serve these tacos with a spicy avocado sauce and plenty of shrettuce.

Crispy Chicken Tacos

salsa verde

taco seasoning

yellow corn tortillas

mozzarella cheese

cheddar cheese

onion powder

garlic powder

jalapeno, seeded

lime juice (from 2-3 limes)

iceberg lettuce

sauce,

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Preheat the oven to 425° F with the rack in the center position

To an Instant Pot, add the chicken, salsa, and taco seasoning

Seal the lid and pressure cook on high for 10 minutes

Manually release the steam.Using 2 forks, shred the chicken and transfer it to a large bowl

Stir in ¼ cup of the sour cream.Warm the tortillas in the microwave for 30 to 60 seconds, or until pliable

Rub a sheet pan with 1½ tablespoons of the olive oil, then arrange the tortillas on the sheet pan in a single layer

Add ¼ cup of the chicken filling and 2 tablespoons of both cheeses to one half of each tortilla

Fold tortillas over the filling and gently press to adhere

Lightly brush tortillas with remaining olive oil (see Note), then bake for 20 minutes, flipping halfway through, until crispy and the cheese melted

For extra crispy edges, broil for 1-2 minutes on high.Meanwhile, add the remaining sour cream, avocado, onion powder, garlic powder, salt, cilantro, jalapeno, and lime juice to the base of a food processor or blender and blend until smooth

Top each taco with the avocado sauce and hot sauce to serve

This has become a favourite! 
SO delicious! 
Thanks very much!

This was so good! We used white corn tortillas because that’s what the store had available at the time and they were terrific. Also subbed chopped mixed greens for lettuce.

Incredibly flavorful & tasty! We LOVED these!

This was really tasty but the stupid corn tortillas completely fell apart in the oven during cooking. Delicious though! The avocado cream was fantastic! 

Served with Spanish rice and refried beans. I’ll probably try this again with flour tortillas. Thanks!

These BLEW MY MIND! They really were super simple and my family couldn't get enough! Definitely making our usual rotation!

These crispy chicken tacos are packed with juicy, seasoned chicken, melty Oaxaca cheese, a smoky chipotle crema, and fresh pico de gallo—all pan-fried to golden perfection. Perfect for taco night!

lb chicken tenderloin

tsp chili powder

oregano

tsp black pepper

tsp salt

juice of 1 lime

roma tomatoes

onion

jalapeno

limes

salt and pepper

crema mexicana

mayo

tbsp chipotle peppers

lime, juiced

honey

flour tortillas

oaxaca cheese

Marinate the Chicken

In a large bowl, combine the chicken with chili powder, oregano, smoked paprika, salt, cumin, garlic powder, black pepper, olive oil, and lime juice. Mix well to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.

Cook the Chicken

Heat a pan over medium heat and cook the marinated chicken until fully cooked and slightly browned, about 6–8 minutes. Set aside.

Make the Pico de Gallo

In a bowl, mix together diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt and pepper to taste. Set aside.

Make the Chipotle Crema

In a small bowl, mix together crema (or sour cream), mayo, chipotle peppers in adobo, garlic powder, salt, lime juice, and a drizzle of honey. Stir until smooth and creamy.

Assemble the Tacos

Heat 1–2 tablespoons of oil in a pan (enough to cover the surface of the pan) over low to medium heat. Place a tortilla in the pan, sprinkle one half with shredded cheese, add cooked chicken, and fold the tortilla over. Cook each side for 2–3 minutes until golden and crispy, and the cheese is melted.

Serve and Enjoy

Serve hot with a spoonful of pico de gallo and a drizzle of chipotle crema. Add any additional toppings you like!

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The most viewed crispy chicken tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine