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The best salsa verde Crispy Chicken Tacos. These tacos are fully loaded with flavor and a crisp texture. Up your taco night game with this fun switch up.
Why Make These Crispy Chicken Tacos
The flavor in these tacos will blow you away. Pick any one of your favorite green/verde salsas and enjoy the flavor explosion in every bite. Try my Chicken Crunch Wrap Supreme for another yummy meal.
- Easy. A few simple steps
- Healthier. Baked not fried!
- Customizable.
Ingredient Notes
Shredded Chicken. Homemade or Rotisserie will work great.
Salsa Verde. This is the big flavor component here so choose one that you love. This is our favorite
Olive Oil.
Onions. White onions are best.
Garlic. Fresh is best.
Seasoning. Salt, pepper, paprika, cumin, cayenne pepper.
Corn. Frozen or fresh.
Black Beans. I did canned.
Cream Cheese. Vegan cream cheese will also work.
Corn Tortillas. Small taco sized.
Shredded Cheese. Cheddar or a Mexican blend
Cilantro. For garnish.
Avocado. For garnish or dipping (optional).
Steps To Make Crispy Chicken Tacos
Step One. Preheat oven to 400º and make the chicken mixture!
Step Two. Bring the chicken mixture to temperature on a low simmer. Add in the cream cheese and stir it in well. Once the cream cheese is nice and melted into the mixture, turn off the heat.
Step Three. Assemble the Crispy Chicken Tacos.
Step Five. Use a spatula to lift tacos to a plate, add garnish and toppings of choice and enjoy immediately or place in the microwave on a plate to keep warm while you cook the next batch. Enjoy!
Crispy Chicken Taco Pairings
These tacos are wonderful on their own, but they pair wonderful with my White Bean Chicken Chili or Taco Rice Bowls.
You can also serve them with a great Southwest Salad or my Smoked Queso. The options are endless.
Recipe Tips
- Always use fresh corn tortillas. Make sure they aren’t stale other wise they will crack easily.
- It’s ok if some of the cheese oozes out and gets crispy. This is a must. The crispy cheese is good!
- Storing Leftovers: Let the tacos cool completely. Place in an airtight container and store in the refrigerator for up to 4 days.
- Got leftover shredded chicken? Make my Mexican Chicken Soup with it!
Recipe FAQ’s
Can these be made dairy free?
Yes, just use a plant based cheese and plant based cream cheese.
Yes, small flour tortillas will work great in place of corn tortillas. The corn tortillas do crisp up a bit better.
Other Taco Recipes To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Crispy Chicken Tacos
Equipment
- baking sheet
- skillet
Ingredients
- 3½ cups shredded chicken , *rotisserie or homemade
- 1 tbsp olive oil
- 1 small white onion, diced
- 3 garlic cloves, minced
- 1 cup corn kernals
- 1 15 oz canned black beans, drained
- ¼ tsp salt
- ¼ tsp cracked pepper
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 1¼ cup salsa verde, use more as needed
- ⅓ cup cream cheese
- ¾ cup shredded cheese
- 8-16 fresh corn tortillas , flour will also work
- 3 tbsp cilantro, chopped , for garnish
Instructions
- Preheat oven to 400º Heat the oil in a skillet and add chopped onions. Sauté the onions for about 3 minutes, add in the garlic, seasoning, thawed corn, black beans and chicken. Sauté for another 4 minutes and then add in the salsa verde.
- Bring the chicken mixture to temperature on a low simmer. Add in the cream cheese and stir it in well. Once the cream cheese is nice and melted into the mixture, turn off the heat.
- Wrap the corn tortillas (6-8 at a time) in a damp paper towel on a plate and microwave them for 45 seconds. While they are hot, spray with a little oil one at a time, place 3-4 tbsp of the chicken mixture on one side of the tortilla. Add a pinch or to of cheese to the top of the mixture. Fold the tortilla in half and gently press it down. Place the tacos into the oven for about 10-15 minutes or until the exterior of the tortillas are lightly browned and crispy with cheeses melted.
- Use a spatula to lift tacos to a plate, add garnish and toppings of choice and enjoy immediately or place in the microwave on a plate to keep warm if you have to make a second batch. Enjoy!
Notes
- Always use fresh corn tortillas. Make sure they aren’t stale other wise they will crack easily.
- It’s ok if some of the cheese oozes out and gets crispy. This is a must. The crispy cheese is good!
- Storing Leftovers: Let the tacos cool completely. Place in an airtight container and store in the refrigerator for up to 4 days.
- Got leftover shredded chicken? Make my Mexican Chicken Soup with it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are the calories per taco?
Calories are for 2-3 tacos. It will vary on how much you stuff each one 🙂 Enjoy!
I think this recipe would be better to use in a taco bowl or just make the filling and let everyone fill their own taco shells. I felt unnecessary work putting in shells and baking… my shells were fresh but still cracked and tore and never got crisp.
Hi Rose, I am so sorry to hear they cracked! Did you happen to follow my tips on making sure they don’t crack? You should always microwave them with a wet paper towel to help with this! Thanks for the feedback.
These are delicious!! I just made them tonight for my family. Everyone loved them and they were so simple.
I’m interested in trying this recipe. Can the chicken mixture be made the night before and bake everything the next day? I don’t get home until almost 5:30. So make ahead is always best for me.
Yes absolutely !
These are super good. However I never get them crispy. I tried to cook longer, but no crisp. More oil, no crisp. Any ideas?