Easy and Tasty Taco Night
These crispy chicken tacos are a set-it-and-forget-it meal you can make in the oven or the slow cooker. With just a jar of salsa, chicken, and a little water, you’ll have flavorful shredded chicken ready to turn into crunchy tacos. The only finishing task is frying the shells so they get perfectly crisp.
This recipe is great for meal prep and can easily be made ahead of time. Below you’ll find the full printable recipe and clear photos to guide you through each step.
The Salsa
I like to use a chunky pico de gallo-style salsa for this recipe because it adds texture without large, unwieldy pieces. If you prefer a saucier filling, add a little extra salsa—more salsa simply makes the chicken juicier. Choose a salsa with the spice level you and your family enjoy.
Adobo Seasoning
An all-purpose seasoning like Goya Adobo with Pepper adds garlic, onion, and a tangy note that complements the salsa. You can substitute any all-purpose seasoning you like and add a squeeze of lime if you want extra brightness.
Serve the tacos with guacamole, sour cream, and any other toppings you like—lettuce, tomatoes, onions, or cilantro all work well. Enjoy!
Crispy Chicken Tacos
These crispy chicken tacos are simple to prepare and versatile. Make them in the oven or in a slow cooker, then crisp the filled tortillas in a skillet for satisfying crunch.
Ingredients
- 2 lbs chicken breast, sliced or in strips so it shreds easily
- 16 ounces chunky salsa (adjust to taste)
- 8 ounces water
- All-purpose seasoning (such as adobo)
- 12 corn tortillas
- 2–3 cups shredded Chihuahua, jack, or cheddar cheese
- Guacamole
- Sour cream
- Optional toppings: lettuce, tomatoes, onions, cilantro
- 2 tablespoons cooking oil of your choice
Instructions
- Preheat oven to 325°F (163°C). In a covered roasting dish or casserole, add the chicken, season with your all-purpose seasoning, pour in the salsa and water, and stir to combine. Cover and bake for 90 minutes to 2 hours, or transfer to a slow cooker and cook on low for about 6 hours.
- When the chicken is cooked through, keep it covered and let it rest off the heat for 20 minutes to allow the juices to redistribute.
- Heat a skillet over medium-high and add a little oil, spreading it around the pan. Heat until hot but not smoking.
- Lay tortillas flat in the skillet—fit as many as you can without crowding. Let one side crisp, flip, then add cheese and a portion of shredded chicken. Allow the cheese to melt slightly, fold the tortilla over, and continue crisping, flipping once or twice, until both sides are golden and crispy.
- Remove cooked tacos and drain briefly on paper towels. Repeat until all tortillas are filled and crisped.
- Keep finished tacos warm in a low oven if needed. They also reheat well in an air fryer if you make them ahead.
- Tip: Use a slotted spoon when transferring chicken to the tortillas to avoid excess liquid in the shells. Serve any remaining cooking juices on the side for dipping.
- Serve with your favorite toppings and enjoy.
Want another fun taco idea? Try taco pasta for a different, crowd-pleasing twist on taco night.