Description
These Crispy Chicken Tacos feature seasoned ground chicken cooked with aromatic vegetables and spices, baked until golden and crispy in corn tortillas. Topped with shredded Mexican cheese blend and served with fresh garnishes like lettuce, lime, guacamole, and hot sauce, they make for a delicious and satisfying meal perfect for a weeknight dinner.
Ingredients
Scale
For the Chicken Filling
- 1 tablespoon vegetable oil (plus more for the pan)
- 1 pound ground chicken
- ½ white onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- ½ cup taco sauce
For the Tacos and Toppings
- 8 corn tortillas, warmed
- 1½ cups shredded Mexican cheese blend
- Hot sauce, to taste
- Shredded lettuce, for serving
- Lime wedges, for serving
- Guacamole, for serving
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C). Lightly brush a baking sheet with vegetable oil to prevent sticking and help the tortillas crisp up.
- Cook the filling: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground chicken, diced onion, diced red bell pepper, and minced garlic. Cook, breaking up the chicken with a spatula, until the meat is browned and the vegetables are tender.
- Add spices: Stir in chili powder, ground cumin, and kosher salt. Continue cooking for 1-2 minutes until the spices become fragrant, infusing the chicken mixture with flavor.
- Mix in taco sauce: Pour in the taco sauce and stir well to combine all ingredients evenly. Remove the skillet from heat once everything is thoroughly mixed.
- Assemble tacos: Lay out the warmed corn tortillas on the prepared baking sheet. Evenly distribute the shredded Mexican cheese blend among the tortillas, then spoon the chicken filling on top. Fold each tortilla into a taco shape, pressing gently to keep them closed. Brush the tops with a little vegetable oil to promote crispness during baking.
- Bake: Place the baking sheet in the preheated oven and bake the tacos for 12-15 minutes, or until the tortillas turn golden brown and crispy, and the cheese has melted.
- Serve: Remove from oven and serve immediately with desired toppings such as hot sauce, shredded lettuce, lime wedges, and guacamole for a flavorful finish.
Notes
- Warming the tortillas before assembling helps make them more pliable and less likely to crack when folding.
- Use a vegetable oil with a high smoke point to ensure crispiness without burning.
- Adjust the spices and taco sauce amount according to your heat preference.
- For extra crispy tacos, flip them halfway through baking to brown both sides.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat in an oven or toaster oven to maintain crispiness.
