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Crispy Chicken Tacos

Enjoy easy, crispy chicken tacos that are perfect for busy weeknights, featuring flavorful shredded chicken and customizable toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb 1 lb (454 g) chicken breast (boneless, skinless) Choose organic or free-range for better flavor and quality.
  • 1 batch 1 batch taco seasoning (homemade or store-bought) Adjust spice levels based on your preference.
  • ½ cup ½ cup (140 g) salsa (mild or medium) Use a good quality salsa for better flavor.
  • ½ cup ½ cup (120 ml) chicken broth (plus more if needed) Add more broth as needed to reach ½ cup for sauce.
For the Tacos
  • 12 pieces 12 corn tortillas (5-6 inch, fresh or thawed if frozen) Warm them to help them fold without tearing.
  • 1 ½ Tablespoons 1 ½ Tablespoons cooking oil (avocado or olive) Plus extra for brushing.
  • 8 oz 8 oz (226 g) Mexican blend cheese (shredded) For topping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and position the racks in the middle and upper third of the oven.
  2. Heat the oil in a large skillet over medium heat until it shimmers. Place the chicken in the skillet and sprinkle half of the taco seasoning over the top. Cook for about 3-5 minutes until the first side turns golden.
  3. Flip the chicken and add the remaining taco seasoning, salsa, and chicken broth. Cover the skillet and cook until the chicken is fully cooked and easy to shred, about 10-12 minutes.
  4. While the chicken cooks, warm the tortillas one at a time in a small skillet over medium-high heat for about 10 seconds per side. Cover to keep warm.
Assembly
  1. Once the chicken is cooked, transfer it to a plate. Pour the pan juices into a measuring cup, adding chicken broth if needed to total ½ cup (120 ml). Shred the chicken with forks.
  2. Line two baking sheets with parchment paper. Arrange 6 tortillas on each sheet. Sprinkle 1 tablespoon (8 g) of cheese on half of each tortilla, divide the chicken evenly, then drizzle 2 teaspoons of the reserved sauce over each portion.
  3. Top with another tablespoon (8 g) of cheese and fold the tortillas over, lightly brushing them with oil. Bake in the preheated oven for 20-25 minutes, rotating the sheets and swapping racks halfway through.

Notes

Leftover tacos can be stored in the fridge for up to 3 days. Reheat in the oven to maintain crispness. Consider making extra protein to eat throughout the week. Shredded rotisserie chicken can save time if you're in a rush.