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.

Ingredients

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.

• chicken breast, cooked & shredded (leftover rotisserie style chicken is great)
• kosher salt
• ancho chili powder
• smoked paprika
• Mexican oregano
• ground cumin
• garlic powder
• can of black beans
• lime juice
• shredded cheese (a Tex-Mex style blend is great)
• flour tortillas (see substitutions for other options)
• avocado oil

To make the avocado jalapeño dip, here's what you'll need.

• Greek yogurt
• avocado
• cilantro
• garlic clove
• lime juice
• jalapeño

How to Make Oven Baked Crispy Chicken Tacos

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!

How to make the avocado cream

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.

Tips

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.

• Salt and season to taste: depending on how your chicken is cooked, add as much or as little of the salt and spices as per the instructions. My instructions are based off of fairly unseasoned quick cooked chicken breast made in the Instant Pot.
• Use avocado oil: avocado oil is a safer high heat oil to use and I recommend it for these crispy chicken tacos. This allows the tacos to get crispy without burning. Be sure to oil the baking sheet before placing the tacos on top. Brush the tops of the tacos with a little more oil as well.
• Keep a close eye on the tacos: as they are cooking, start checking them after five minutes just to be sure.
• Be sure to use a ripe avocado: if you're making the dip, be sure that you're using a ripe avocado for the best taste and texture.
• Creamier chicken filling: if you want the chicken and bean mixture to be creamier, you can add a dollop of cream cheese, sour cream or even Greek yogurt to the mix. Salsa would also be another great way to add in more flavour and make the chicken mixture flavourful and juicy.

Substitutions

• Gluten-free: use gluten-free tortillas, such as corn. Be sure to heat the tortillas up slightly to make them more pliable for folding.
• Vegetarian: omit the chicken and use all beans and cheese.
• Greek yogurt: you can use sour cream instead if needed.

Can I Use Corn Tortillas Instead?

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.

Can I Make Crispy Chicken Tacos in the Air Fryer?

Absolutely!

You can check out this recipe for crispy chicken taquitos. Rather than rolling them up, simply fold them over instead.

Serving and Storage

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.

Other Taco Recipes To Try

I could eat tacos every day. So here are some other amazing taco recipes to check out!

• Salmon Tacos with Mango Salsa
• Thai Red Curry Salmon Tacos
• Instant Pot Pork Carnitas
• Al Pastor Salmon Tacos
• Instant Pot Shredded Chicken Tacos
• Paleo Coconut Crusted Fish Tacos
• Vegan Roasted Cauliflower Tacos
• Breakfast Tacos with Eggs and Salsa Verde
• Vegan Jackfruit Tacos on Jicama Shells
• Easy Air Fryer Chicken Taquitos

Are you ready to make these? Let's get to it!

If you make these crispy chicken tacos please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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