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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 or Taco Pizzas for another yummy meal. If you are look for more taco recipes then give me Crispy Black Bean Tacos, Crispy Chicken Tacos, or Shredded Chipotle Chicken Tacos.
- 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.
Made these last night and HOLY MOLY they were better than expected. We can’t wait for he leftovers tonight.
Made these for our holiday party with friends. Huge hit! Everyone was obsessed and wanted the recipe.
These were really good, I have never made tacos this way, so I was very surprised and delighted
help looks amazing NO microwave …what can i do instead>>>??
No problem! You can just be sure to buy super fresh tortillas or warm them lightly on a grill or in a pan them in-between a wet paper towel before filling and folding to help prevent cracking.
Delish but holy sodium!!
Hi Adam, unfortunately that’s due to the store bought rotisserie chicken, they typically have lots of sodium. If you would like to cut the sodium down by a huge chunk, simply make your own shredded chicken breasts as the recipe recommends. Thanks!
This was the best recipe I’ve tried in a long time!!! My family and I loved it!! Can’t wait to share it with friends!!!!
I am so flattered 🥹 thank you for letting me know !!
What do you recommend for making your own shredded chicken? Baked or boil?
Hi Megan! I would definitely bake chicken breasts if you’d like to make your own. I typically start out seeing them in a skillet and then finishing them off in the oven for the ultimate chicken.
How do you get them from not cracking or sticking to the sheet pan?
Hi Mary! Try wrapping them in a very wet paper towel and microwaving for 30 -1 min, make sure you oil them on both side, and another tip is to put the cheese on the half side of the tortilla and it laying on the baking sheet, so the chicken topping is over it, it keeps it closed better.
Have you ever substituted the corn for flour tortillas and how did they turn out?
I have! They don’t get quite as crispy, so I prefer corn for this particular one. i would suggest a toothpick to help keep them closed as well. I hope you enjoy th!
Seriously. Best recipe ever. We’ve made this at least 10 times in the last 3 months. If we tell our college kids that we are making them, they will come for dinner almost every time! The ones who don’t come are bummed. 🤣 We grill them on our Blackstone. Fast, crispy and delicious! Thanks for changing the taco game at our house!
This means the world to me! I am so thrilled to hear it. I will try making them on the grill, great idea. Happy cooking Lori!
Absolutely delicious. One of the best recipes I’ve ever tried. Thank you!!
What an honor! I am so happy you enjoyed it.
What is the serving size?? I am tracking my macros religiously!
Hi Heidi, about 2 tacos per serving depending on how much you stuff them with the chicken filling 🙂 xoxoxo Happy eating.
Delicious and easy to make