Description
Enjoy these crispy chicken tacos featuring tender, seasoned chicken layered with melted Mexican cheese inside warm corn tortillas, baked to golden perfection. Perfect for a flavorful Mexican-inspired meal that’s easy to prepare and great for sharing.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ Tablespoons cooking oil (avocado or olive), plus additional for brushing
- 1 lb (454 g) chicken breast
- 1 batch taco seasoning (storebought or homemade)
- ½ cup (140 g) salsa
- ½ cup (120 ml) chicken broth, plus additional as needed
Tortillas and Cheese
- 12 corn tortillas (5-6” each)
- 8 oz (226 g) Mexican blend cheese, shredded
Instructions
- Preheat Oven and Prepare Racks: Arrange your oven racks in the middle and upper third positions, then preheat the oven to 425°F (220°C) to get it ready for baking the tacos later.
- Cook Chicken in Skillet: Heat 1 ½ tablespoons of cooking oil in a large skillet over medium heat until shimmering. Add chicken breasts and sprinkle half of the taco seasoning on top. Cook until the underside is golden, about 3-5 minutes.
- Add Seasoning and Sauce, Simmer: Flip the chicken, sprinkle remaining taco seasoning, pour in salsa and ½ cup chicken broth, then cover the skillet with a lid. Cook covered over medium heat until the chicken is fully cooked and easily shreddable, about 10-15 minutes.
- Warm Tortillas: While chicken cooks, heat a small skillet over medium-high heat. Warm each tortilla for about 10 seconds per side, then keep them covered and warm on a plate.
- Reserve Sauce and Shred Chicken: Remove cooked chicken from skillet to a plate. Pour the remaining sauce from the skillet into a measuring cup. If it’s less than ½ cup (118 ml), add chicken broth to reach that amount. Stir and set aside. Shred the chicken thoroughly with forks.
- Assemble Tacos: Line 2 baking sheets with parchment paper. Arrange 6 tortillas on each sheet. On half of each tortilla, sprinkle about 1 tablespoon (8 g) shredded cheese, then top evenly with shredded chicken. Drizzle 2 teaspoons of reserved sauce over the chicken, then add another tablespoon (8 g) of cheese on top. Fold the tortillas over the filling and lightly brush the tops with oil. Use a utensil to keep them folded if needed.
- Bake Tacos: Place baking sheets in the preheated oven. Bake for 20-25 minutes, swapping trays between racks and rotating them halfway through the cooking time to ensure even crisping. If baking one tray at a time, bake on the center rack for 15-20 minutes. Reclose any tortillas that open during baking gently with a spatula.
- Serve: Remove tacos from the oven and serve warm. These pair wonderfully with guacamole, sour cream, and extra salsa for dipping.
Notes
- Instant Pot Option: Pour ⅓ cup (80 ml) chicken broth into the instant pot. Add chicken breasts, sprinkle all taco seasoning, then top with salsa. Seal and cook on high pressure for 12 minutes. Release pressure, shred chicken, and reserve sauce for tacos.
- Storage: Store cooled tacos in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat tacos in a 350°F (175°C) oven on a parchment-lined baking sheet until warmed through, about 5-10 minutes.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg
