Let's Talk Crispy Chicken Tacos (Pull Up a Chair!)
You know when you hit that spot between “I want tacos” and “I don’t have the energy for a five-alarm kitchen situation”? That’s when these Easy Cheesy Crispy Chicken Tacos come strutting in. Honestly, I started making them on busy school nights—though, on one memorable occasion, I once set off the smoke alarm (just a little) trying to get that cheese really crispy. My kids still tease me about it. Oh well, take your bow, cheese: you’re the real MVP here!
Why These Are Always On Repeat Here
I make this when I need to use up leftovers or I’m just too tired for fuss. My family goes bananas for this because there’s literally tons of melted cheese (and not the fancy kind; that bagged stuff works loads better than you'd think). If you’re in a rush or, honestly, just too knackered to do elaborate prep (like me most Thursdays), this will be your new jam. To be honest, at first, these were my way of sneaking veggies into the kids—they caught on, but they still kept eating them because, well, cheese.
What You’ll Need (With Shortcuts & Confessions)
- 2 cups cooked chicken, shredded (rotisserie is my go-to in a pinch, but leftover roast chicken is lush too)
- 1 ½ cups shredded cheese, like cheddar or Monterey Jack (Sometimes I throw in mozzarella, though it doesn’t get as golden. My grandmother swore by sharp cheddar—any works, really.)
- 1 packet taco seasoning mix (or just shake some cumin, chili powder, salt, and garlic powder—sometimes I wing it, no shame)
- 8 small corn tortillas (the street taco size, or flour ones if that’s all I’ve got. No one will judge.)
- Cooking oil, for frying (I generally just eyeball it. Use what you’ve got: olive, canola, your neighbor’s, whatever.)
- Optional: diced onion, chopped cilantro, salsa, lime wedges, jalapeños, shredded lettuce (My son insists on ranch—not traditional, but I pick my battles.)
Okay, Here’s How to Make ‘Em
- Mix the chicken up. Toss your shredded chicken in a bowl. Sprinkle with the taco seasoning. If it looks a bit dry, add a glug of water or a squirt of lime (sometimes it looks weird at this stage—ignore it; the cheese will save everything). I always sneak a bite for quality control, obviously.
- Warm the tortillas. Seriously, don’t skip this or your tortillas will crack. I usually zap ‘em in the microwave under a damp paper towel for about 30 seconds. Or you can do the stove—your call.
- Assemble your filling. Sprinkle a generous handful of cheese on one half of each tortilla. Top with the chicken. Add anything else you love (onions, peppers, your secret ingredient), then fold ‘em over. Don’t get carried away and overstuff—they’ll bust open, and it’s a pain to clean up.
- Get crispy! Heat a glug of oil in a skillet over medium heat. Place the folded tacos in (I can only fit 3 at a time). Press them down a bit. Flip after 2–3 minutes, or whenever they look golden, cheesy, and a bit wild around the edges (that’s the good bit). Watch for cheese oozing out—it gets lacy and crispy. It’ll smell insane; resist picking one right away.
- Serve it up. Stack on a plate, let folks dress their own. On second thought, I sometimes just hand them out as I go since everyone is lurking around the kitchen anyway.
Notes From My Kitchen (aka 'Lessons Learned')
- If you use too much oil, tacos end up soggy (like a sad wet sock; don’t do it).
- Forgot to defrost chicken once—microwaved it, slightly odd texture, but still edible. Maybe don’t do that unless desperate.
- Actually, I find it works better if you let the cooked tacos rest on a wire rack instead of stacking them, so they don’t steam themselves limp. Who knew?
Stuff I’ve Tried (and One Nope)
- Added black beans inside once: surprisingly tasty! (But not everyone was a fan.)
- Used BBQ sauce instead of taco seasoning—tasted confusing. Would skip.
- Vegetarian substitute: sautéed mushrooms and peppers. Should have added double cheese but still good.
Tools & Tinkering (No Press? No Stress)
My trusty nonstick skillet is my go-to (but any pan will do, honestly). If you have a tortilla press, nice—but I once used a cutting board and my elbow, and it was fine. Tongs are helpful unless you like the risk of singed fingertips (sometimes I live dangerously).
How to Store Them (But Ours Are Always Gone!)
If, by some miracle, you have leftovers, let them cool, wrap them tight, and pop in the fridge. They last 2–3 days, though honestly, in my house, they’re usually gone before I even finish washing up. I think they taste better the next day (am I weird?), especially as a cold snack, but you can reheat in the oven or a hot pan for that fresh crunch.
How We Serve 'Em (and Family Arguments)
I love a pile of chopped cilantro and extra lime wedges on the side. My daughter dunks hers in sour cream; my other kid is all about salsa. When we have friends over, I lay everything out and let folks build their own—makes life easier, plus no one can blame you for putting in too much (or too little) spice. And, random aside: once served these with potato chips instead of tortilla chips. No one noticed!
What I Learned (aka Don’t Rush the Cheese)
- I once tried cranking up the heat to hurry things up. Regretted it—burned cheese smells... never really leaves the kitchen.
- If you don’t let the cheese brown a bit at the edges, you miss out on that addictive crispy layer. Patience—easier said than done, but it does pay off.
Real Qs People (Actually) Ask Me
Should I use corn or flour tortillas? Honestly, whatever you have. I’d say corn gets crispier, but flour holds more filling. Pick your battle.
Can I do these in the oven? Probably, but I find the stovetop gives you better crisp. Oven's easier for a big batch, though. Maybe try both and see?
What if I don’t have taco seasoning? Just use what’s in your pantry: chili powder, garlic powder, bit of cumin, pinch of salt. Mix and hope for the best—it’s worked for me so far!
Any easy way to make them less greasy? I blot mine with a paper towel, but honestly, a little grease is part of the fun. Life's too short to skip the good stuff.
Best cheese? People argue about this—my boyfriend likes pepper jack, but I tend toward plain cheddar. Go with what melts well and makes you happy.
And if you try these, let me know how you tweak them. Or tell me if you finally managed to get the cheese just right without attracting hungry kitchen lurkers—I'm still working on that one myself!
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheddar cheese
- 8 crispy taco shells
- ½ cup salsa
- ½ cup shredded lettuce
- ¼ cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon taco seasoning
Instructions
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1In a large skillet, heat olive oil over medium heat. Add shredded chicken and taco seasoning, stirring until chicken is well coated and heated through, about 3-4 minutes.
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2Arrange taco shells on a baking sheet. Fill each shell with the seasoned chicken mixture.
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3Sprinkle shredded cheddar cheese over the chicken in each taco shell.
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4Place the baking sheet in a preheated oven at 375°F (190°C) and bake for 6-8 minutes, or until the cheese is melted and bubbly.
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5Remove tacos from the oven. Top with shredded lettuce, salsa, and a dollop of sour cream. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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