Crispy Chicken Tacos

4.80 from 5 votes

Crispy Chicken Tacos filled with tender chicken and finished with your favorite toppings and a creamy chili-lime drizzle.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Mexican

Keyword: Crispy Chicken Tacos

Servings: tacos

Author: Chelsea Lords

Cost: $14.05

Equipment

Large sheet pan (15" x 21")

Ingredients

Tacos

2 cups cooked chicken diced
1 batch taco seasoning see note 1
3/4 cup mild enchilada sauce
2 cups freshly shredded sharp Cheddar cheese or Mexican cheese blend
8 fajita-sized flour tortillas
1 (16-ounce) can refried beans optional
Cooking spray

Sauce

2 limes
1/2 cup mayo
1/8 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground chili powder
1 teaspoon Sriracha
Toppings as desired see note 2

US - Metric

Instructions

Preheat the oven to 425°F. Rub 1 tsp of oil over a metal sheet pan using a pastry brush or your hand.
In a large bowl, stir together the chicken, taco seasoning, enchilada sauce, and cheese. Taste and season with salt and pepper.
Lay tortillas on a clean surface. Spread 1-1/2 tbsp refried beans on half of each tortilla. Add 1/4 cup of filling on top of the beans. Fold tortillas in half and place on the prepared tray.
Drizzle 1/2 tsp of olive oil on each taco and brush it evenly over the top and sides. Press each taco down slightly.
Bake for 8 minutes. Remove and use spatulas to push any leaked filling back in. Flip each taco, spray tops with cooking spray, and bake for 5 more minutes. Flip one more time, spray again, and bake for 1–3 more minutes or until perfectly crispy.
Make the sauce. In a small bowl, mix lime zest (1/4 tsp) and juice (3 tbsp) with mayo, cumin, paprika, chili powder, and Sriracha. Add salt (1/4 tsp) and pepper (1/8 tsp). Whisk until smooth.
Serve hot with sauce and desired toppings.

Video

Notes

Note 1: Homemade Taco Seasoning: mix 1 tablespoon chili powder, 1 teaspoon each cumin and paprika, and ½ teaspoon each garlic powder, onion powder, and oregano. Add salt and pepper to taste (I use ½ teaspoon of each).

Note 2: Topping Ideas: Shredded lettuce, diced tomatoes, sliced avocado, chopped cilantro, sour cream, or salsa. Grab your favorite toppings and be generous!

Storage: Best eaten right out of the oven! Store leftover tacos in a sealed container in the fridge for up to 3 days. Reheat in the oven at 375°F for 6–10 minutes or in a skillet until warm and crisp. Avoid the microwave—it makes them soft.

Nutrition