Recipe: Crispy Chicken Tacos
A crispy taco is a thing of glory. The contrast of stewy, crunchy, and cheesy is at a peak in this crispy taco recipe with a smoky tomato- and adobo-based filling and bright, creamy, cooling avocado crema. Inspired by Half Baked Harvest’s Crispy Tinga Chicken Tacos, these oven-baked Tex-Mex morsels are too good to resist. Plus, it’s easy to customize this recipe and substitute chicken for cauliflower for a lighter veggie option.
Serves 4
Ingredients
Tacos
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless chicken breasts, cut into 1/4-inch cubes or 1 large head cauliflower, cut into florets (about 6 cups)
- 1 yellow onion, chopped
- 2–3 chipotle peppers in adobo, finely chopped (adjust quantity to taste)
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 cup red enchilada sauce (homemade or store-bought)
- 8–12 corn tortillas, warmed
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar, queso Oaxaca, or queso asadero cheese
Avocado Lime Crema
- 1–2 large avocados, halved
- 1/2 cup fresh cilantro
- 1–2 teaspoons honey or agave syrup
- 1/2 clove garlic, grated
- Juice from 2 limes
- Kosher or flaky salt
- 1/8 teaspoon cayenne pepper (optional)
Method
Step 1
Preheat oven to 425 F. Heat olive oil in a large skillet over high heat. When it shimmers, add the chicken. Cook 2–3 minutes, then flip and add onion. Cook 3–5 minutes longer, until fragrant.
If you are substituting the chicken, add cauliflower and onion. Cook, stirring occasionally, until cauliflower begins to brown, about 5 minutes.
Step 2
Add chipotle peppers, oregano, salt, enchilada sauce, and 1/3 cup water. Reduce heat to medium and simmer until sauce has thickened slightly, about 10 minutes. Add the chicken or cauliflower back to the pan. Remove from heat.
Step 3
Warm the tortillas (in a damp paper towel in a microwave, about 30 seconds), until pliable. Lay them on a baking sheet and rub each lightly with olive oil. Scoop a portion of taco filling on one side of each tortilla, add cheese, and fold over the other half, gently pushing down to “seal” the taco. Bake for 5–8 minutes, then flip and bake another 5 minutes or until cheese has melted and tortillas are crisp.
Step 4
Meanwhile, make the crema. Combine all ingredients in a blender and blend until smooth. Season to taste.
Step 5
Serve tacos topped with crema plus sliced avocado, shredded lettuce, lime wedges, pickled jalapeños or onions, or any other desired toppings.
Make a batch of fresh agua fresca to wash it all down.
© 2025 Texas Farm Bureau Insurance
