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Crispy Cheesy Chicken Tacos

Crispy Cheesy Chicken Tacos

The ultimate comfort food, Crispy Cheesy Chicken Tacos are a cheesy, crispy delight! With tender chicken, melted cheese, and fresh toppings, this easy weeknight dinner is sure to satisfy your cravings. Perfect for sharing with friends and family, you'll want to make it tonight!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken thighs
  • kosher salt
  • pepper
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chile powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 8 small (4-inch) flour tortillas
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1 cup grape tomatoes, quartered
  • ½ red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 lime, juiced

Equipment

  • Skillet
  • Grater
  • Chef's Knife
  • Mixing Bowl
  • Cutting Board
  • Baking Sheet
  • Oven
  • Frying Pan

Method
 

  1. Preheat your oven to 375 degrees F. This ensures that the chicken cooks evenly and achieves that perfect golden brown.
  2. Heat a large oven-safe skillet over medium-high heat. Once hot, season the chicken with kosher salt and pepper on both sides. The seasoning is essential for bringing out the chicken's natural flavors.
  3. Add the olive oil to the skillet. When the oil is shimmering, carefully add in the seasoned chicken. You want to get a nice brown crust on both sides, which should take about 2 minutes per side.
  4. Once browned, cover the skillet and transfer it to the preheated oven. Roast for about 15 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Make sure to use a meat thermometer for accuracy!
  5. While the chicken is cooking, prepare your spice blend. In a small bowl, combine the ground cumin, smoked paprika, chile powder, garlic powder, and onion powder. Mix well and set aside to allow the flavors to meld.
  6. Next, it’s time to make a quick pico. In another bowl, combine the grape tomatoes, red onion, and a pinch of salt and pepper. Gently toss them together to release their juices and flavors.
  7. Once the chicken is cooked, remove it from the oven and let it cool slightly. Transfer the chicken to a bowl, making sure to retain the juices from the skillet. Using an electric mixer, shred the chicken on low speed until it’s fully broken apart and combined with the juices.
  8. Now add the prepared spice blend to the shredded chicken and mix thoroughly. This is where all the flavors come together, making the filling incredibly tasty!
  9. To assemble the tacos, heat a clean non-stick skillet over medium-low heat. Sprinkle about ½ ounce of cheddar cheese directly into the skillet. As it starts to melt, place a flour tortilla on top, followed by another ½ ounce of cheddar cheese.
  10. Top the melted cheese with a generous spoonful of your shredded chicken and a spoonful of the quick pico. The cheese at the bottom should be golden and crispy!
  11. Carefully fold the tortilla in half and transfer it to a plate. Serve with more pico and a squeeze of lime. Repeat the process with the remaining ingredients, and enjoy your delicious Crispy Cheesy Chicken Tacos!

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. You can freeze the shredded chicken filling for up to two months. Just thaw and reheat when ready to use!