Easy Crispy Chicken Tacos
Are you ready to fall in love with these easy crispy chicken tacos? They are so simple to make and so dang good. When I have no idea what to make for dinner, these are always a go-to.
Why You’ll Love These Crispy Chicken Tacos
Okay, melty cheese and juicy chicken toasted in a corn tortilla? What’s not to love? But if you need extra convincing, here are a few reasons why these easy crispy chicken tacos a staple for us.
- 10 Minutes or less: I often make a big batch of Mexican shredded chicken at the beginning of the week, so with the chicken ready to go, all I have to do is slap some in a tortilla with some cheese and pan fry it on each side. Takes me 5-10 minutes, depending on how many I’m making.
- Completely customizable: You can add whatever you want to these. Toss some hot sauce on there. Add a bit more cheese if you like ’em extra cheesy. Top them with some salsa and sour cream. Whatever you love!
- Protein PACKED: Chicken is one of the best lean protein sources out there. One of my favorites. These tacos make it so stinking easy to hit my protein goals.
Chicken Prep
The only prep this recipe needs will be your chicken. I make a batch of Mexican shredded chicken to use for these, but you could use any pre-cooked and seasoned chicken you like.
Tips
- Get your pan hot: Don’t go full blast (you don’t want your tacos to burn), but I like to let my pan get pretty hot before putting my tortillas down. They get the crispiest this way.
- Air Fry: If I don’t eat all of these tacos right away, they can still be delicious later. I’ll pop these in the air frier for 3-5 minutes at 400 degrees F and they are super tasty.
- Add some cheese to the outside: I LOVE frying some cheese onto my tortilla. If you’ve got some extra fats to spare, throw some shredded cheese down on your pan before putting your tortillas down. The cheese will fry to your tortilla and make the crispiest, crunchiest, most delicious crust to your taco.
Nothing crazy or fancy with these tacos, but why fix what’s not broken? I hope you guys love ’em as much as I do.
Like I said before, they are totally customizable. Add more or less of both cheese/chicken depending on your preferences and get creative with your toppings/sauces. They never get old this way.
As always, let me know if you make them and be sure to leave a comment and review :)
Equipment
Ingredients
Mexican Shredded Chicken
- 2.5-3 lbs boneless, skinless chicken breasts about 4 breasts
- 1 small white onion (200 g)
- 2 tbsp taco seasoning *see notes
- 1 4 oz can chopped green chiles
- 1 14.5 oz can petite diced tomatoes (drained)
- 1 cup salsa (240 g) red or green
Crispy Chicken Tacos
- 6 extra thin yellow corn tortillas (Mission)
- 2 cups Mexican shredded chicken (300 g)
- 1 cup fiesta blend shredded cheese (84 g)
Instructions
Mexican Shredded Chicken
- Place chicken breasts in the bottom of a slow cooker and add onion, taco seasoning, green chiles, diced tomatoes, and salsa on top. You don't even need to mix, just put the lid on and let that cook for 6-8 hours on low or for 3-4 hours on high.
- Once chicken is cooked, shred with two forks or a hand mixer. Toss chicken around to soak up all the juices and let sit for about 5 minutes.
Crispy Chicken Tacos
- Heat a large pan on high heat. Spray with cooking spray and put 3 tortillas down to cook (or however many your pan will fit).
- Divide 1/2 of the cheese evenly among the tortillas. Divide 1 cup of shredded chicken evenly on top of cheese.
- Fold tortillas in half and gently press down to flatten them a bit. Flip after 2 minutes or so. Cook for about another 2 minutes or until both sides are crispy.
- Repeat with remaining 3 tortillas. Enjoy with salsa, sour cream, or light cilantro lime dressing!
Notes
- Taco seasoning: Can sub 1 taco seasoning packet for 2 tbsp taco seasoning.
- Light cilantro lime dressing
