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–+ servings
A row of golden-brown crispy tacos filled with seasoned chicken and topped with fresh parsley, perfect for weeknight chicken thigh recipes.

Crispy Chicken Tacos

These crispy chicken tacos are a quick and flavorful weeknight meal. They use simple ingredients and come together in under an hour, making them perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 2.5 tablespoons canola oil divided
  • 1 pound ground chicken
  • 0.5 medium sweet onion diced
  • 3 cloves garlic minced
  • 1 (4.5-ounce) can chopped green chiles
  • 1.5 teaspoons chili powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • 0.25 cup fresh cilantro leaves chopped
  • 1 tablespoon freshly squeezed lime juice
  • 1 cup shredded Mexican cheese blend divided
For Assembly
  • 8 flour or corn tortillas warmed
For Serving
  • 1 tablespoon shredded Mexican cheese blend
  • Pico de gallo
  • Guacamole
  • Shredded lettuce
  • Lime wedges

Equipment

  • Baking sheet
  • Cast Iron Skillet

Method
 

  1. Preheat your oven to 425 degrees F. Lightly oil a baking sheet or coat it with nonstick spray.
  2. Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-high heat. Add the ground chicken, onion, and garlic. Cook until the chicken is browned, about 3-5 minutes, crumbling the chicken as it cooks. Drain any excess fat.
  3. Stir in the green chiles, chili powder, paprika, oregano, and cumin. Cook until fragrant, about 1-2 minutes.
  4. Remove the skillet from the heat. Stir in the cilantro and lime juice. Season with salt and pepper to your taste. Stir in 1 cup of the cheese until it is well combined.
  5. Working one tortilla at a time, spread about 1/8 of the chicken mixture onto half of the tortilla. Top with 1 tablespoon of cheese, then fold the tortilla over to seal. Repeat with the remaining tortillas to make 8 tacos.
  6. Place the tacos in a single layer onto the prepared baking sheet. Brush the tops of the tacos with the remaining 1 1/2 tablespoons of canola oil.
  7. Place the baking sheet into the oven and bake until the tacos are toasted and crispy, about 12-15 minutes.
  8. Serve the tacos immediately with your desired toppings.

Notes

These tacos are best served immediately after baking to enjoy their crispy texture. You can prepare the chicken filling ahead of time and store it in the refrigerator for up to 2 days. Reheat the filling before assembling the tacos.

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