Crispy Chicken Tacos come out perfectly crisp with a flavorful chicken filling and all the toppings you love, plus a creamy chili-lime sauce.
Author’s Notes
Quesadilla Meets Taco—and It’s Magic!
My family is obsessed with tacos (who isn’t?). Vegetarian, beef, chicken—we’re all in on taco night!
So when I saw baked crispy tacos blowing up on social media, I had to try them. I used the easy filling from my crispy chicken wraps, tucked it into tortillas, and baked them until golden and crisp.
They’re like a cross between a quesadilla and a taco—and wow, they’re good. Super crunchy, loaded with flavor, and perfect for piling on toppings and my favorite chili-lime sauce. Don’t skip the sauce!
Crispy Chicken Tacos Ingredients
The full recipe is below, but here’s a quick look at a few of the ingredients:
- Cooked chicken: Rotisserie is quick and flavorful, or use my taco chicken.
- Taco seasoning: I love homemade, but a packet works great if you’re short on time.
- Enchilada sauce: Use any brand and heat level you like.
- Cheese: Extra-sharp cheddar or a Mexican blend both melt really well.
- Flour tortillas: Stick to flour since corn tortillas tend to break when folded.
- Refried beans: These help the filling stick and add a creamy texture.
Be Generous On Your Toppings!
Here are some ideas for topping your Crispy Chicken Tacos:
- Shredded lettuce and diced tomatoes: Adds crunch and freshness.
- Avocado or guacamole: Adds a nice cooling creaminess.
- Sour cream or Greek yogurt: Or try Mexican crema!
- Sliced jalapeños: For a little heat.
- Pickled red onions: For some color and some tang!
How To Make Crispy Chicken Tacos (Tips)
- Warm tortillas: A few seconds in the microwave makes them easier to fold.
- Don’t overfill: Too much filling makes them harder to crisp and more likely to fall apart.
- Space them out: Leave a little room on the tray so the edges get nice and crispy.
- Serve right away: These are best fresh from the oven while they’re still crunchy.
- Flip carefully: Use two spatulas if needed to keep the filling inside.
- Use cooking spray: Spraying the tops helps them crisp and brown evenly.
What To Serve With Crispy Chicken Tacos
- With Mexican rice or cilantro lime rice: A simple, flavorful side.
- Alongside chips & salsa or guac: Classic and crowd-pleasing.
- With a corn salad or street corn: Adds sweetness and crunch.
- Topped with a side salad: Try a simple Mexican salad.
- Paired with fruit salad: Fresh and light to balance the crispy tacos.
Storage
How To Store and Reheat
Best fresh from the oven, but if you have leftovers…
- Store: In a sealed container in the fridge for up to 3 days.
- Separate: Keep sauce and toppings separate, if possible.
- Oven: Bake at 375°F for 6–10 minutes.
- Stovetop: Heat in a skillet a few minutes per side.
- Skip microwave: It makes them soft.
More Taco Recipes To Love
Crispy Chicken Tacos
Crispy Chicken Tacos filled with tender chicken and finished with your favorite toppings and a creamy chili-lime drizzle.
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
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
Recipe 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
Serving: 1serving | Calories: 385kcal | Carbohydrates: 24g | Protein: 16g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 400mg | Potassium: 276mg | Fiber: 2g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
We made these last night for friends. They were great! Tasty, crunchy, and satisfying. This morning we will warm the left overs in the air fryer and top them with a little cheese and a fried egg!
I’m so thrilled to hear this! Thanks so much Steve!