Crispy Chicken Tacos
Quick Crispy Chicken Tacos made with simple ingredients to get dinner on the table fast. In just under 1 hour, these easy to make, crispy tacos are ready, making them perfect for those busy weeknights.
Ingredients
- 1 pound chicken breasts patted dry
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ teaspoons cumin
- ⅛-1/4 teaspoon chipotle powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 2 tablespoons olive oil plus more for brushing the tortillas
- ½-1 chipotle pepper in adobo sauce finely chopped
- 8 ounces pepperjack cheese shredded
- 5 ounces queso fresco cheese crumbled
- 16 soft corn tortillas
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Pre-heat an oven to 375° F. Season the chicken all over with the spices. Place an oven safe skillet over medium-high heat. Add in the olive oil and chicken. Sear on both sides and place in the oven for 15-20 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the oven and set aside until cool enough to handle.
- Meanwhile, turn the oven up to 450°F. Brush a sheet pan with olive oil. Place the tortillas in a damp towel, cover completely, and warm in the microwave for 20 seconds. Flip and microwave for 20 more seconds.
- Shred the chicken and place in a medium bowl. Add the finely chopped chipotle pepper and a little of the adobo sauce to the chicken. Add in the cheeses and mix until fully combined.
- Brush one side of a tortilla with olive oil, place that side down on the prepared pan. Fill with ¼ cup of the chicken and cheese mixture, fold in half and continue with the remaining tortillas.
- Place in the oven and bake for 8-10 minutes. Remove from the oven and carefully flip each taco. Place back in the oven and bake for 8-10 more minutes. Serve with your favorite toppings. Enjoy!
Notes
This recipe makes approximately 16 tacos. The total amount will vary depending on the amount of filling you put in the tacos.
*I like to use a combination of cheeses for these tacos. I typically use half shredded pepperjack and half queso fresco.
Shredded Quesadilla cheese and cheddar cheese are also great options.
Tried this recipe?Let us know how it was!