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Crispy Chicken Tacos

Crispy chicken tacos baked golden on a white plate served with avocado cilantro sauce and lime wedges
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Golden baked crispy chicken tacos stuffed with seasoned ground chicken and pepper jack cheese, served with a creamy homemade avocado cilantro sauce. Ready in 45 minutes with simple everyday ingredients.

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 1 lb ground chicken
  • 1 taco seasoning packet
  • 2/3 cup water
  • 2 cups shredded pepper jack cheese (grated from a block for best melt)
  • 12 corn tortillas
  • 1 avocado
  • 1 cup fresh cilantro
  • 1/4 cup Greek yogurt
  • 1/2 cup water
  • 2 garlic cloves
  • 1/2 teaspoon sea salt
  • 1 jalapeno pepper, seeds removed and halved
  • 1 lime, juiced

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground chicken and cook for 5 minutes until browned, breaking it apart as it cooks. Add taco seasoning and water, cook another 5 minutes until liquid evaporates. Remove from heat.
  3. Heat a clean non-stick skillet over medium-high heat. Warm each corn tortilla for 15 to 30 seconds per side until soft and pliable. Transfer to a plate and cover with foil to keep warm.
  4. Pour remaining 2 tablespoons olive oil into a shallow bowl. Lightly coat both sides of each tortilla with oil. Cooking spray can be used as an alternative.
  5. Fill one half of each tortilla with seasoned chicken and top with shredded pepper jack cheese. Do not overstuff. Fold each tortilla over and place on the prepared baking sheet.
  6. Bake for 5 to 8 minutes, flip carefully, then bake another 5 to 8 minutes until golden-brown and cheese is fully melted.
  7. While the tacos bake, blend all avocado cilantro sauce ingredients in a blender or food processor until completely smooth. Serve alongside the crispy chicken tacos.

Notes

  • Always grate cheese from a block rather than using pre-shredded. Pre-shredded cheese contains anti-caking additives that prevent proper melting.
  • Warming corn tortillas in a skillet before folding is essential. Cold tortillas will crack and break apart.
  • Do not overstuff the tacos. A moderate filling ensures an even, crispy result on both sides.
  • Store leftover tacos in an airtight container for up to 3 to 4 days. Reheat in a 375 degree F oven or air fryer at 370 degrees F for best crispiness.

Nutrition

Find it online: https://www.benefitiany.com/crispy-chicken-tacos/