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–+ servings
Cheesy Crispy Chicken Tacos

Cheesy Crispy Chicken Tacos That You'll Love in 30 Minutes

These Cheesy Crispy Chicken Tacos are a delightful game-changer that you'll love, combining simplicity and customization in a quick meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 2 cups Shredded Chicken Rotisserie or leftover chicken works best for quick meal prep.
  • 1 tablespoon Smoked Paprika Adds depth; use regular paprika for a milder flavor if preferred.
  • 1 teaspoon Garlic Powder Enhances dish flavors; fresh garlic may also be used for a brighter taste.
  • 1 teaspoon Onion Powder Provides sweetness; consider fresh onions for a more aromatic profile.
  • 1 teaspoon Chipotle Chili Powder Optional; offers a smoky heat for those who enjoy a little spice.
  • 1 cup Salsa Keeps the chicken moist and adds layers of flavor; choose your favorite variety.
For the Tacos
  • 2 tablespoons Olive Oil Helps crisp up the tortillas; avocado oil is a suitable substitute.
  • 8 pieces Corn Tortillas Ideal for that crispy texture; flour tortillas can be used but adjust baking time.
  • 1 cup Shredded Cheese Provides gooeyness; Monterey Jack or a Mexican blend enhances flavor.

Equipment

  • Oven
  • Microwave
  • Mixing Bowl
  • Baking Sheet
  • Paper Towel

Method
 

Step-by-Step Instructions for Cheesy Crispy Chicken Tacos
  1. Preheat your oven to 450°F (232°C).
  2. In a mixing bowl, combine the shredded chicken with smoked paprika, garlic powder, onion powder, and optional chipotle chili powder for a kick. Add your favorite salsa, mixing until the chicken is well coated.
  3. Wrap a stack of corn tortillas in a damp paper towel and microwave for 30-60 seconds until warm and pliable.
  4. Brush one side of each tortilla with olive oil. Sprinkle shredded cheese on the unbrushed side, spoon the chicken mixture over the cheese, and fold each tortilla in half.
  5. Place folded tacos on a non-stick baking sheet and bake for 16 minutes, flipping halfway through.
  6. Let tacos rest for about 3 minutes before serving. Pair with fresh guacamole or zesty salsa.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 560mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 4mgCalcium: 25mgIron: 10mg

Notes

Avoid overfilling the tacos to prevent bursting while baking. Use a non-stick baking sheet for crispy results and easy cleanup.

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