Description
Elevate taco night with these baked crispy chicken tacos. They are filled with shredded chicken, vegetables and melty cheese.
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 450°F and spray a baking sheet with cooking spray. Set aside.
- 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.
- 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.
- 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.
Notes
- To save time, skip cooking chicken thighs and instead use rotisserie chicken and add sautéed vegetables. You can also use boneless, skinless chicken thighs or breasts (use about 1 1/2 lbs.) and be sure to cook to 160°F then remove from oven and let residual heat carry over, cooking the chicken to food safe temp of 165 °F.
- Pick salt-free chicken taco seasoning to control sodium levels. Or, make your own by mixing together chili powder, smoked paprika, dried oregano, garlic powder, ground cumin and ground coriander.
- If you prefer, use 6-inch flour tortillas instead of corn tortillas. Just be sure they are warmed and flexible before filling.
- Prep Time: 10
- Cook Time: 45
- Category: Main
- Method: Sear and Bake
- Cuisine: American