By Laurel Perry
Published Jun 2, 2024
If there’s one thing I love, it’s tacos. I could eat tacos for lunch and dinner every single day! These crispy chicken tacos are my latest obsession! Generously seasoned and baked on a sheet pan, these tacos are so simple to make and so satisfying to eat. My kids can’t get enough, and neither can I!
Juicy sautéed chicken and veggies make up the flavorful filling for these tacos. I then brushed the tortillas with oil to crisp them up in the oven, creating a pan-fried flavor without all the work.
What’s in This Crispy Chicken Tacos Recipe?
- Vegetable Oil: Helps crisp up the tacos.
- Ground Chicken: I like chicken, but ground turkey or beef will also work in this recipe.
- Onion : White onion adds a touch of sweetness and earthiness.
- Bell Pepper: Red bell pepper adds an earthy crunch.
- Garlic: Enhances the savory flavor of the meat.
- Spices : Chili powder, ground cumin, and salt add classic Mexican flavor to the meat.
- Taco Sauce : Adds moisture and flavor to the meat. Use store-bought, or do as I did and make your own!
- Tortillas: Corn tortillas work best for this recipe since they’re a bit thicker, but flour will also work.
- Cheese: Shredded Mexican blend cheese is my favorite choice, but feel free to use your favorite.
Tips for Success
- The ground chicken will “sweat” a bit as it cooks. Make sure to cook off all that moisture before adding the taco sauce to avoid ending up with soggy filling.
- These crispy chicken tacos are the perfect vehicle for your favorite taco toppings. I like hot sauce, shredded lettuce, a squeeze of lime juice, and some guacamole . For a pop of freshness, add pico de gallo , and for creaminess add a dollop of sour cream.
How to Store and Reheat
I recommend storing the tortillas and filling separately and assembling the tacos before baking and serving according to the recipe. You can store the assembled tacos, but the shells may turn soggy as they sit. The components will keep for up to 3 days in the refrigerator.
Freeze the chicken taco meat in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before assembling and reheating.
Serving Suggestions
These crispy chicken tacos pair so well with classic Mexican sides, like refried beans and cilantro lime rice . I love to serve them with my favorite queso dip and some esquites , or my BLT Guacamole . These tacos are a great lighter (but still indulgent!) option for Cinco de Mayo .
Ingredients1x2x3x
- ▢ 1 tablespoon vegetable oil plus more for the pan
- ▢ 1 pound ground chicken
- ▢ ½ white onion diced
- ▢ 1 red bell pepper diced
- ▢ 2 cloves garlic minced
- ▢ 1 tablespoon chili powder
- ▢ 2 teaspoons ground cumin
- ▢ 1 teaspoon kosher salt
- ▢ ½ cup taco sauce
- ▢ 8 corn tortillas warmed
- ▢ 1½ cups shredded Mexican cheese blend
Optional Toppings
- ▢ Hot sauce
- ▢ Shredded lettuce
- ▢ Lime wedges
- ▢ Guacamole
Video
Instructions
- Preheat the oven to 425°F. Brush a baking sheet with oil.
- Heat the oil in a large skillet set over medium-high heat. Add in the chicken, onion, bell pepper, and garlic. Cook, breaking up the chicken into small pieces, until browned. 1 tablespoon vegetable oil, 1 pound ground chicken, ½ white onion, 1 red bell pepper, 2 cloves garlic
- Stir in the chili powder, cumin, and salt. Cook until fragrant, about 1-2 minutes. 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon kosher salt
- Stir in the taco sauce until mixed well. Remove from the heat. ½ cup taco sauce
- Line your tortillas up on your sheet pan. Evenly divide the cheese between the tortillas. Top with the filling. Fold the tacos and gently press so they stay folded. Brush the top side of the tortilla with oil. 8 corn tortillas, 1½ cups shredded Mexican cheese blend
- Bake for 12-15 minutes until golden and crispy. Serve with desired toppings. Hot sauce, Shredded lettuce, Lime wedges, Guacamole
Equipment
- Baking Sheet
Becky’s Tips
- For extra crispy tacos, broil for the last minute. Watch closely!
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crispy Chicken Tacos Step by Step
Cook the Filling: Preheat the oven to 425°F. Brush a baking sheet with oil. Heat 1 tablespoon of vegetable oil in a large skillet set over medium-high heat. Add in the 1 pound of ground chicken, ½ of a diced white onion, 1 diced red bell pepper, and 2 minced cloves of garlic. Cook, breaking up the chicken into small pieces, until browned.
Season the Filling: Stir in 1 tablespoon of chili powder, 2 teaspoons of ground cumin, and 1 teaspoon of salt. Cook until fragrant, about 1-2 minutes. Stir in ½ cup of taco sauce until mixed well. Remove from the heat.
Fill and Bake the Tacos: Line 8 corn tortillas up on the prepared baking sheet. Evenly divide 1½ cups of shredded Mexican cheese between the tortillas. Top with the filling. Fold the tacos and gently press so they stay folded. Brush the top side of the tortilla with oil. Bake the tacos for 12-15 minutes until golden and crispy. Serve with desired toppings.
More Taco Recipes To Try
- Baked Chicken Tacos
- Birria Tacos
- Quesabirria Tacos
- Crockpot Taco Meat
- Baked Ground Beef Tacos
- Crockpot BBQ Chicken Tacos
Crispy Chicken Tacos Recipe
Equipment
- Baking Sheet
Ingredients
- 1 tablespoon vegetable oil plus more for the pan
- 1 pound ground chicken
- ½ white onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- ½ cup taco sauce
- 8 corn tortillas warmed
- 1½ cups shredded Mexican cheese blend
Optional Toppings
- Hot sauce
- Shredded lettuce
- Lime wedges
- Guacamole
Instructions
- Preheat the oven to 425°F. Brush a baking sheet with oil.
- Heat the oil in a large skillet set over medium-high heat. Add in the chicken, onion, bell pepper, and garlic. Cook, breaking up the chicken into small pieces, until browned. 1 tablespoon vegetable oil, 1 pound ground chicken, ½ white onion, 1 red bell pepper, 2 cloves garlic
- Stir in the chili powder, cumin, and salt. Cook until fragrant, about 1-2 minutes. 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon kosher salt
- Stir in the taco sauce until mixed well. Remove from the heat. ½ cup taco sauce
- Line your tortillas up on your sheet pan. Evenly divide the cheese between the tortillas. Top with the filling. Fold the tacos and gently press so they stay folded. Brush the top side of the tortilla with oil. 8 corn tortillas, 1½ cups shredded Mexican cheese blend
- Bake for 12-15 minutes until golden and crispy. Serve with desired toppings. Hot sauce, Shredded lettuce, Lime wedges, Guacamole
Video
Notes
- For extra crispy tacos, broil for the last minute. Watch closely!
- Nutritional information does not include optional toppings.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
