These Crispy Chicken Tacos have crisp tortillas filled with cheesy chicken and are served with a spicy chipotle dipping sauce. You’ll want every night to be taco night after trying these!
For another favorite chicken taco, try these Slow Cooker Chicken Tacos.
My go-to when I don’t know what to make for dinner is tacos. Probably because they are mostly quick, always delicious, and there are so many varieties, it’s hard to get sick of them!
These Crispy Chicken Tacos are a new family obsession. They are pretty simple to make, and they pack a lot of flavor for having so few ingredients. And when you add on that chipotle dipping sauce, they become irresistible!
This is a great way to get excited about taco night!
Ingredients
- Greek Yogurt, Sour Cream, & Mayonnaise: I like to use the combination of all three for the base of the sauce for the creamiest, tastiest sauce.
- Chipotle Pepper plus Adobo Sauce: You will need one whole pepper, plus some of the adobo sauce in the can. You can usually find chipotle peppers in adobo in the Mexican section of the grocery store. You can remove the seeds from the pepper for less heat, or if you like things spicy, you can keep them in.
- Lime Juice: This adds some freshness and acidity and brings the sauce together.
- Salt: You may not need salt for the sauce, depending on your preference. Taste, and then add if needed.
- Oil: You need a neutral oil for the tacos. I use avocado oil, but vegetable oil will work, as well.
- Ground Chicken: I love the texture of the ground chicken in this recipe versus shredded chicken. But you could always play around with the recipe and try shredded chicken!
- Enchilada Sauce: Use your favorite enchilada sauce here. It brings lots of flavor, plus it also keeps the filling from being dry.
- Taco Seasoning: I use my homemade taco seasoning. Feel free to swap in your favorite taco seasoning.
- Tortillas: You will need 12 corn tortillas. The fresher the tortillas are, the better. You can use white corn or yellow corn tortillas.
- Cheese: I used cheddar cheese, but you could switch this up with another easy melting cheese.
How to Make Crispy Chicken Tacos
STEP 1: Start by making your chipotle dipping sauce. I like to make it first so it has some time to hang out in the refrigerator for the flavors to meld a bit.
STEP 2: Cook your ground chicken in a skillet, and once cooked, add the enchilada sauce and the taco seasoning. Let this all cook together.
STEP 3: Brush one tablespoon of the oil over the a baking sheet. Working with about 4 tortillas at a time, heat them up, then assemble the tacos by sprinkling cheese, chicken mixture, then more cheese. Fold the tortilla in half. Repeat with all of the tortillas, cheese, and chicken.
STEP 4: Take the remaining oil and brush it over the tops of the tortillas. Bake the tacos for about 20 minutes, flipping them over halfway through the cook time. Serve the tacos with the chipotle dipping sauce.
Tips and Tricks
I’ve made dozens and dozens of crispy tacos, trying to crack the code for the tortillas to not break and lose all of the filling while baking. I found that you need to make sure the tortillas are very hot and pliable while you are assembling the tacos. I work with only about 4 tortillas at a time, wrap them in a damp paper towel, then microwave until hot. Then you can assemble and fold the taco without the tortillas breaking in half.
I find that the tacos turn out crispier if you flip them halfway through the bake time. Just try to keep the taco together and not let it come open as it is flipped.
If you want to simplify, you can skip the dipping sauce, but I feel like it adds a lot to this recipe!
If you have leftovers, they heat up well in the air fryer.
More Taco Recipes
Thai Tacos
Buffalo Beef Tacos
Ground Beef Tacos
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Crispy Chicken Tacos
Ingredients
Sauce:
- 1/4 cup greek yogurt
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 chipotle pepper in adobo sauce minced
- 1 tablespoon adobo sauce
- 1/2 tablespoon lime juice
- Salt
Tacos:
- 2 tablespoons neutral oil* divided
- 1 pound ground chicken
- 1/2 cup enchilada sauce
- 1 tablespoon taco seasoning
- 12 corn tortillas
- 6 oz shredded cheese
Instructions
- Prepare the sauce by whisking together the yogurt, sour cream, mayonnaise, chipotle pepper and sauce, and lime juice. Taste, and season with salt, if needed. Refrigerate until needed.1/4 cup greek yogurt, 1/4 cup sour cream, 2 tablespoons mayonnaise, 1 chipotle pepper in adobo sauce, 1 tablespoon adobo sauce, 1/2 tablespoon lime juice, Salt
- Preheat the oven to 425ºF. Brush 1 tablespoon of the oil over a large baking sheet.1 tablespoons neutral oil
- Heat a large skillet over medium-high heat. Once hot, add the ground chicken. Cook, breaking it up as it cooks, until browned and cooked through.1 pound ground chicken
- Add the enchilada sauce and taco seasoning and cook for another minute or two, until hot and bubbling.1/2 cup enchilada sauce, 1 tablespoon taco seasoning
- Heat some of the tortillas until hot.** Working with one tortilla at a time, add about 1 tablespoon of cheese, then top with some of the chicken mixture. Sprinkle another tablespoon of cheese over the chicken. Fold in half, then place on the baking sheet.12 corn tortillas, 6 oz shredded cheese
- Repeat with the remaining tortillas, cheese, and filling.
- Brush the tops of the tacos with the remaining 1 tablespoon of oil.1 tablespoons neutral oil
- Bake in the preheated oven until the tortillas are crispy and the cheese is melted, about 20 minutes, flipping the tacos once halfway through the bake time.
- Serve the tacos with the sauce for dipping.
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