Easy Crispy Chicken Tacos
Easy Crispy Chicken Tacos
Golden, cheesy, baked-to-perfection tacos that are loaded with flavor and crunch—these Easy Crispy Chicken Tacos are about to become your go-to weeknight favorite.
This recipe takes everything you love about tacos—seasoned shredded chicken, creamy beans, melty cheese—and wraps it up in a crispy flour tortilla, baked in the oven until golden and irresistible.
They’re easy to make, easy to customize, and always a crowd-pleaser. Brushed with a sweet taco sauce before baking, each taco gets a little sticky, a little smoky, and totally delicious.
Why You’ll Love These Crispy Chicken Tacos:
✔️ Baked, not fried
✔️ Family-friendly
✔️ Great for meal prep
✔️ Customizable toppings
✔️ Super crispy with minimal effort
Ingredients:
- 8 small flour tortillas
- 2 cooked chicken breasts, shredded
- 1 packet taco seasoning
- 1/4 cup water
- 1 can pinto or black beans (or use your favorite)
- 1/2 small onion, chopped
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup sweet taco sauce (plus more for serving)
- Olive oil or butter for brushing
Optional Toppings:
- Shredded lettuce
- Diced tomato
- Guacamole or avocado slices
- Sour cream
- Extra shredded cheese
- Salsa or hot sauce
Instructions:
1. Cook the Chicken
In a skillet over medium heat, add shredded chicken, taco seasoning, and 1/4 cup water. Stir and cook until warmed through and coated evenly. Set aside.
2. Prepare the Beans
Heat your beans in a small saucepan or microwave until warm. You can also mash them slightly with a fork if you prefer a thicker consistency.
3. Assemble the Tacos
Preheat your oven to 400°F (200°C).
Line a large cookie sheet with parchment paper or lightly spray with nonstick cooking spray.
Lay out your flour tortillas and fill each with a spoonful of beans, a scoop of taco chicken, a pinch of chopped onion, and shredded cheese. Fold them in half and place them seam-side down on the cookie sheet.
4. Add Sauce & Bake
Brush the tops of the tacos with sweet taco sauce (or a mix of taco + BBQ sauce for extra flavor).
Bake for 15–20 minutes, or until the tortillas are golden and crispy and the cheese is melted.
5. Top & Serve
Top each taco with shredded lettuce, diced tomato, guacamole, and an extra sprinkle of cheese. Serve warm with chips and salsa, extra beans, or Spanish rice on the side!
Tips & Shortcuts:
- Use rotisserie chicken to save time!
- Want them extra crispy? Pop them under the broiler for 1–2 minutes at the end.
- Don’t skip the sweet taco sauce—it adds that perfect balance of tang and sweetness.
- Swap flour tortillas for corn if you like a gluten-free option.
These baked crispy chicken tacos are perfect for feeding a hungry family, serving at a casual dinner party, or prepping ahead for a busy week.
Super easy and ridiculously satisfying, they’re everything taco night should be—no frying required.
