If you're in need of a quick, satisfying and tasty dinner using leftover chicken, let this be it. These crispy chicken tacos are perfect for using up leftover chicken and they make for one tasty dinner that's ready in about 30 minutes. These crunchy chicken tacos get all crispy in the oven and remind me one of my other faves - taquitos. Serve them up with a delicious, protein packed jalapeño-avocado dip on the side.
You're going to love these healthy loaded crunchy chicken tacos because they're loaded with protein and fibre-rich chicken and beans. Plus they're a delicious way to use up leftover chicken. If you have leftover rotisserie chicken, that's perfect for this recipe. If not, you can cook the chicken yourself and then shred it. Depending on which method you choose, add as little salt and seasoning as you need. I often use my Instant Pot to cook my chicken, (like with this recipe for shredded chicken tacos), and then add seasoning after its cooked and shredded.
Here are all the ingredients you'll need to make these oven baked crispy chicken tacos at home. Again, depending on what type of chicken you're using, add salt and spices to taste.
Be sure to check out substitutions for more ideas and options if you need.
To make the avocado jalapeño dip, here's what you'll need.
Preheat the oven to 450ºF. Grease a large baking sheet with avocado oil.
In a large bowl, combine the chicken with the beans, salt and spices and lime juice and mix well.
Portion out half of the cheese into the tortillas and top with the chicken and beans mixture. Top with the remaining cheese, until all the tortillas are filled.
Fold over half of the tortilla, pressing down firmly to close them up. Brush the side facing up with oil.
Transfer to the oven and bake for six to seven minutes until crispy on the bottom side. Flip them over and bake for six to seven minutes longer until browned and crispy on both sides.
Serve with the avocado cream on the side for dipping with extra lime wedges, cilantro and jalapeño if desired. Enjoy!
In a food processor combine all ingredients and process on high until smooth and creamy.
Set aside until ready to use. Store leftovers in an airtight container for up to three days.
I kept these crispy chicken tacos simple for a quick weeknight dinner. With that said, feel free to make this recipe your own. Add extra ingredients to the chicken mixture to make it more flavourful.
Personally, I find that the corn tortillas I was using kept ripping on me, making them very hard to fold over. This was after heating them up to make them more pliable.
Typically, I have better luck with these crispy chicken tacos (and these chicken taquitos) using flour tortillas.
But other people use corn and they seem to work, so maybe it's just me?!
You could also try to secure them with a toothpick if that's easier.
You can check out this recipe for crispy chicken taquitos. Rather than rolling them up, simply fold them over instead.
These crispy chicken tacos are best enjoyed fresh while still hot and crispy from the oven.
You can store leftover oven baked chicken tacos in a sealed container in the fridge for up to three days.
Reheat in the oven to get them crispy again, or use an air fryer.
I like serving my crispy chicken tacos with the avocado dip, extra cilantro and jalapeño and shredded cabbage on the side/on top.
I could eat tacos every day. So here are some other amazing taco recipes to check out!
Are you ready to make these? Let's get to it!
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These quick and easy crispy chicken tacos are a delicious weeknight dinner made with simple ingredients. Serve it with a cooling avocado cream on the side for dipping.
For the avocado cream:
For the avocado cream:
This recipe makes enough for 18 small tacos (3 tacos per serving).
These are best enjoyed fresh while still hot and crispy from the oven.
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