What’s the best chicken for chicken tacos?

The recipe card below uses cooked chicken tossed in a spicy tomato sauce for a speedy version of chicken tinga. I used pulled rotisserie chicken, but poached chicken breasts or leftover roasted chicken work well too!

What kind of cheese for chicken tacos?

Dealer’s choice! I like a Mexican taco blend of cheddar and jack cheese, but you can use fiery pepperjack, melty quesillo cheese, mild colby, or any other low-moisture melting cheese you like!

How to keep crispy chicken tacos crispy?

The best way is to eat them fresh—the longer they sit, the more the chicken juices will permeate the tortilla and soften the outside. Another trick is to keep them warm in a 200ºF oven rather than letting them rest on a cool plate—this helps prevent condensation from forming between the plate and the tortilla, which can render it soft.

What makes a taco crispy?

Using a fried corn tortilla adds a crisp element that soft flour tortillas don’t have.

Crispy Chicken Tacos - Wellness by Kay

Name: Crispy Chicken Tacos
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 large Roma tomatoes, halved; 1 large white onion, quartered; 2 Tablespoons chipotle peppers in adobo sauce; 2 cloves garlic; 1 teaspoon dried Mexican oregano; 1 teaspoon kosher salt; 1 teaspoon ground cumin; ½ Cup chicken broth; 1 Tablespoon olive oil; 4 Cups cooked chicken (I used a rotisserie chicken); 12 corn tortillas; 2 ½ Cups shredded cheese (I used a mixture of cheddar and monterrey jack); Additional olive oil for frying

Description

Make your next Taco Tuesday one to remember with my recipe for easy, cheesy Crispy Chicken Tacos! All you need are 10 simple ingredients and 45 minutes to make a batch of these sumptuous, surprisingly high-protein tacos, making them the perfect choice for a busy weeknight dinner.

Ingredients

Scale

4 large Roma tomatoes, halved
1 large white onion, quartered
2 Tablespoons chipotle peppers in adobo sauce
2 cloves garlic
1 teaspoon dried Mexican oregano
1 teaspoon kosher salt
1 teaspoon ground cumin
½ Cup chicken broth
1 Tablespoon olive oil
4 Cups cooked chicken (I used a rotisserie chicken)
12 corn tortillas
2 ½ Cups shredded cheese (I used a mixture of cheddar and monterrey jack)
Additional olive oil for frying

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Instructions

Spray a baking sheet with nonstick cooking spray. Place the tomatoes and halved onions on the baking sheet and broil for 10-15 minutes, turning the vegetables half way through. Ideally you will have some small charred spots on the vegetables.
Add the roasted tomatoes and onion, along with the chipotle peppers, garlic, oregano, salt, cumin and chicken broth to a blender. Process until smooth.
Heat the olive oil in a large skillet or saucepan over medium heat. Once hot, add the sauce to the pan and bring to a simmer. Reduce heat to medium low and simmer for 10 minutes.
Add the shredded chicken into the sauce and stir well. Continue to cook for another 10 minutes until the sauce has thickened.
Remove the pan from heat.
Heat a clean large skillet over medium heat. Add about a tablespoon of olive oil. You may need to add more for each batch of tacos.
Spray or brush one side of the corn tortillas with olive oil spray. On the dry side add about ⅓ cup of chicken and 2-3 tablespoons of shredded cheese.
Place the tacos in your hot pan and cook for about 1 minute before folding into a taco shape. Continue to cook for about 2 minutes per side until they are crispy and have browned spots.
Serve with your favorite taco toppings.

Nutrition

Serving Size: 2 Tacos
Calories: 465 Calories
Fat: 23g
Carbohydrates: 27g
Fiber: 4g
Protein: 42g