If there’s one thing I love, it’s tacos. I could eat tacos for lunch and dinner every single day! These crispy chicken tacos are my latest obsession! Generously seasoned and baked on a sheet pan, these tacos are so simple to make and so satisfying to eat. My kids can’t get enough, and neither can I!
Juicy sautéed chicken and veggies make up the flavorful filling for these tacos. I then brushed the tortillas with oil to crisp them up in the oven, creating a pan-fried flavor without all the work.
What’s in This Crispy Chicken Tacos Recipe?
- Vegetable Oil: Helps crisp up the tacos.
- Ground Chicken: I like chicken, but ground turkey or beef will also work in this recipe.
- Onion: White onion adds a touch of sweetness and earthiness.
- Bell Pepper: Red bell pepper adds an earthy crunch.
- Garlic: Enhances the savory flavor of the meat.
- Spices: Chili powder, ground cumin, and salt add classic Mexican flavor to the meat.
- Taco Sauce: Adds moisture and flavor to the meat. Use store-bought, or do as I did and make your own!
- Tortillas: Corn tortillas work best for this recipe since they’re a bit thicker, but flour will also work.
- Cheese: Shredded Mexican blend cheese is my favorite choice, but feel free to use your favorite.
Tips for Success
- The ground chicken will “sweat” a bit as it cooks. Make sure to cook off all that moisture before adding the taco sauce to avoid ending up with soggy filling.
- These crispy chicken tacos are the perfect vehicle for your favorite taco toppings. I like hot sauce, shredded lettuce, a squeeze of lime juice, and some guacamole. For a pop of freshness, add pico de gallo, and for creaminess add a dollop of sour cream.
How to Store and Reheat
I recommend storing the tortillas and filling separately and assembling the tacos before baking and serving according to the recipe. You can store the assembled tacos, but the shells may turn soggy as they sit. The components will keep for up to 3 days in the refrigerator.
Freeze the chicken taco meat in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before assembling and reheating.
Serving Suggestions
These crispy chicken tacos pair so well with classic Mexican sides, like refried beans and cilantro lime rice. I love to serve them with my favorite queso dip and some esquites. These tacos are a great lighter (but still indulgent!) option for Cinco de Mayo.
Crispy Chicken Tacos Recipe
Equipment
Ingredients
- 1 tablespoon vegetable oil plus more for the pan
- 1 pound ground chicken
- ½ white onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- ½ cup taco sauce
- 8 corn tortillas warmed
- 1½ cups shredded Mexican cheese blend
Instructions
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Preheat the oven to 425°F. Brush a baking sheet with oil.
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Heat the oil in a large skillet set over medium-high heat. Add in the chicken, onion, bell pepper, and garlic. Cook, breaking up the chicken into small pieces, until browned.1 tablespoon vegetable oil, 1 pound ground chicken, ½ white onion, 1 red bell pepper, 2 cloves garlic
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Stir in the chili powder, cumin, and salt. Cook until fragrant, about 1-2 minutes.1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon kosher salt
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Stir in the taco sauce until mixed well. Remove from the heat.½ cup taco sauce
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Line your tortillas up on your sheet pan. Evenly divide the cheese between the tortillas. Top with the filling. Fold the tacos and gently press so they stay folded. Brush the top side of the tortilla with oil.8 corn tortillas, 1½ cups shredded Mexican cheese blend
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Bake for 12-15 minutes until golden and crispy. Serve with desired toppings.Hot sauce, Shredded lettuce, Lime wedges, Guacamole
Video
Notes
- For extra crispy tacos, broil for the last minute. Watch closely!
- Nutritional information does not include optional toppings.
Nutrition
How to Make Crispy Chicken Tacos Step by Step
Cook the Filling: Preheat the oven to 425°F. Brush a baking sheet with oil. Heat 1 tablespoon of vegetable oil in a large skillet set over medium-high heat. Add in the 1 pound of ground chicken, ½ of a diced white onion, 1 diced red bell pepper, and 2 minced cloves of garlic. Cook, breaking up the chicken into small pieces, until browned.
Season the Filling: Stir in 1 tablespoon of chili powder, 2 teaspoons of ground cumin, and 1 teaspoon of salt. Cook until fragrant, about 1-2 minutes. Stir in ½ cup of taco sauce until mixed well. Remove from the heat.
Fill and Bake the Tacos: Line 8 corn tortillas up on the prepared baking sheet. Evenly divide 1½ cups of shredded Mexican cheese between the tortillas. Top with the filling. Fold the tacos and gently press so they stay folded. Brush the top side of the tortilla with oil. Bake the tacos for 12-15 minutes until golden and crispy. Serve with desired toppings.
More Taco Recipes To Try
- Baked Chicken Tacos
- Birria Tacos
- Quesabirria Tacos
- Crockpot Taco Meat
- Baked Ground Beef Tacos
- Crockpot BBQ Chicken Tacos
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