Crispy Chicken Tacos
Recipe from Two Peas and Their Pod
Shredded chicken and cheese are stuffed in corn tortillas and baked in the oven until crispy! Serve with jalapeño ranch, pico de gallo, guacamole, and your favorite taco toppings! This quick and easy chicken taco recipe is perfect for busy weeknights!
Servings: 12 tacos
Calories: 154kcal
Ingredients
For the tacos:
- 2 cups shredded rotisserie chicken, or cooked chicken
- Juice of 1 lime
- 2 tablespoons taco seasoning
- Avocado oil, for greasing pan and brushing on tortillas
- 2 1/2 cups shredded cheddar cheese
- 12 corn tortillas
For serving:
- Jalapeño Ranch
- Shredded lettuce
- Pico de Gallo
- Guacamole
- Pickled Red Onions
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, combine the chicken, lime juice, and taco seasoning.
- Wrap the tortillas in a towel and microwave on high for 45 to 60 seconds to make them more pliable. Grease a large baking sheet generously with avocado oil. Place the tortillas on a large baking sheet in a single layer.
- Sprinkle 1 tablespoon of the cheese on half of each tortilla. Top the cheese with 2 tablespoons of the chicken mixture. Add another tablespoon of cheese on top. Fold tortillas over the filling and gently press to adhere. Lightly brush tortillas with oil.
- Bake for 17 to 20 minutes, flipping halfway through, until crispy.
- While the tacos are baking, make the jalapeño ranch. Serve the tacos with the jalapeño ranch and desired toppings.
Nutrition
Calories: 154kcal | Carbohydrates: 12g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 199mg | Potassium: 66mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 275IU | Vitamin C: 0.2mg | Calcium: 188mg | Iron: 0.4mg