Last week, when we share the four recipes we had made, you all were most excited about these Crispy Chicken Tacos! So we decided to get this recipe to you stat. They are SO good and also SO easy. Good and easy. That is our jam!
I could eat tacos pretty much any and every day of the week. I’m a huge taco fan and these crispy chicken tacos may be right up there for my favorite. Although my fish tacos with sriracha aioli are also amazing. So hard to decide.
I created this recipe because I love tostadas. I love breakfast tostadas, dinner tostadas, everything. It’s the crunch that I love, so I decided to make dinner tacos with a crunch. Sure, you can buy pre-made hard shells, but they don’t compare to the deliciousness that is this crispy chicken taco!
Easy? Sign us up!
Alright, so I said they are easy. Here is why they are easy. I love to use rotisserie chicken. The flavor is amazing and there is no prep. #winning You buy it, you shred it and you’re done. (I also like to use the bones for homemade bone broth, which I love because it’s so good for you and you use the entire chicken.) So you shred the chicken and then dump some salsa in. Easy peasy.
Why avocado oil?
Getting the tortillas soft in the pan in the most work, but once you get the hang of it, it’s easy. It just takes a little bit of time and finesse. Like anything, the more you do it, the easier it gets! I also wanted to mention that it’s important to use avocado oil or another cooking fat that doesn’t break down when heated to high temperatures. We will be baking these at 425 degrees, so you want to be sure to pick something that can handle the heat. Avocado oil is my oil of choice because of the flavor. I always grab a big bottle at Costco. Here is an article that gives more information on cooking oils if you’re interested.
These tacos are great for dinner, for game day, or even as appetizers with friends. You can add as many or as few toppings to them as you’d like, which makes them kid friendly too! 🙂 Alright, without further ado, here is the recipe!
Crispy Chicken Tacos
Ingredients
- 8 corn tortillas
- 2 cups rotisserie chicken (shredded or chopped)
- 1/4 cup salsa
- 1 cup shredded cheese (I use monterrey jack and pepperjack)
- avocado oil
- chopped lettuce (optional)
- diced tomatoes (optional)
- chopped cilantro (optional)
- sour cream (optional)
- avocado (optional)
- red pepper flakes (optional)
Instructions
- Preheat the oven to 425 degrees.
- In a bowl, combine the chopped chicken with the salsa and set aside.
- Heat a small drizzle of avocado oil in a pan over medium high heat.
- Add a tortilla and warm on each side for 30 seconds or so until the tortilla is soft.
- Using a tong, pull it out of the pan and place on a baking sheet.
- Fill half of it with the salsa chicken and cheese, and then fold it over.
- Repeat with the remaining tortillas. (You will need to add more oil periodically as you want the tortilla to have oil on them so they will crisp up in the oven.)
- Once all of the tacos are prepped, stick the pan in the oven for about 10-15 minutes or until golden brown and crispy.
- Remove and allow the tacos to cool for a few minutes.
- Open them up and add your favorite toppings!
- Enjoy!
