Baked Crispy Chicken Tacos

Name: Baked Crispy Chicken Tacos
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American, Latin American, Mexican
Ingredients: 2 Tbsp. olive oil, plus more for brushing; 2 lbs. bone-in, skin-on chicken thighs (see note); 4 tsp. chicken taco seasoning (see note), divided; 3/4 tsp. salt, divided; 1 cup chopped sweet or white onion; 1 cup chopped red bell pepper; 8 (6-inch) corn tortillas (see note); 8 oz. (about 2 cups) shredded Colby, Monterey Jack or Mexican Blend cheese; shredded lettuce, chopped tomatoes, salsa, hot sauce and our Easy Guacamole with Homemade Pico de Gallo for serving

4 steps

Prep:10minCook:45min

Make taco night extra special with these crispy chicken tacos, filled with shredded chicken and melted cheese in a crunchy baked taco shell. It’s an easy weeknight meal the whole family will love.

Updated at: Wed, 16 Aug 2023 23:50:37 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories749.3 kcal (37%)

Total Fat49.4 g (71%)

Carbs37 g (14%)

Sugars5 g (6%)

Protein39.2 g (78%)

Sodium1361.2 mg (68%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

plus more for brushing

2 lbschicken thighs

bone-in, skin-on

4 tspchicken taco seasoning

¾ tspsalt

1 cupred bell pepper

chopped

8corn tortillas

6-inch

8 ozshredded Colby

or Mexican Blend cheese

Instructions

Step 1

Preheat oven to 450°F and spray a baking sheet with cooking spray. Set aside.

Step 2

Heat oil in a large oven-safe skillet or cast iron skillet over medium heat. Pat chicken dry and sprinkle with 2 teaspoons of the taco seasoning and 1/2 teaspoon of the salt. Rub seasoning all over chicken. When oil is shimmering, add chicken, skin-side down, and cook until golden grown, about 3 minutes. Flip and move the chicken to the side of the skillet. Add the onions and peppers to the skillet and cook, stirring occasionally, until starting to soften, about 2 minutes. Nestle chicken on top of the vegetables then transfer skillet to the oven. Cook until the internal temperature of the chicken reaches 165°F, about 20 minutes. Transfer chicken to a clean cutting board and cool at room temperature until safe to handle, about 5 minutes.

Step 3

Shred chicken (remove and discard bone and skin) and transfer to a mixing bowl. Add cooked vegetables and remaining 1/4 teaspoon salt and 2 teaspoons taco seasoning.

Step 4

To assemble tacos, warm tortillas in a microwave for 15 to 30 seconds or wrap in foil and heat in the oven for about 3 minutes. Brush tortillas with oil then place about 2 tablespoons of cheese on one half of each tortilla. Top with about 1/2 cup of the chicken mixture then another 2 tablespoons cheese. Press shut to seal. If needed, place a plate on top of tortillas to seal shut (see note). Bake in preheated oven until crispy on one side, about 10 minutes. Remove from oven and carefully flip. Cook until the other side is crispy, another 8 to 10 minutes. If any filling falls out from the tortilla during cooking, simply scoop it up and return to the taco. Serve tacos hot with lettuce, tomatoes, salsa, hot sauce and guacamole.

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