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Homemade Crispy Cheesy Chicken Tacos. recipe photo
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Crispy Cheesy Chicken Tacos.

Tender shredded, seasoned chicken folded in melted cheddar for crisp, cheesy tacos with a bright tomato–onion pico.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Preheat the oven to 375°F (190°C).
  • Season the chicken thighs with kosher salt and black pepper on both sides.
  • Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken and sear 2 minutes per side until browned.
  • Cover the skillet and transfer it to the preheated oven; roast 15–20 minutes until the chicken reaches 165°F (74°C). Keep any pan juices in the skillet.
  • While the chicken cooks, make the pico: combine quartered grape tomatoes, finely diced red onion, chopped cilantro, lime juice, and a pinch of salt and pepper in a bowl; set aside.
  • Combine the cumin, smoked paprika, chile powder, garlic powder, and onion powder in a small bowl.
  • When the chicken is done, place it in a mixing bowl (reserve juices). Use an electric mixer on low (or two forks) to shred the chicken briefly, about 30–60 seconds.
  • Add the spice mixture to the shredded chicken and mix on low for 1–2 minutes until evenly combined.
  • Return the shredded, spiced chicken and any reserved pan juices to the skillet and toss to coat so the chicken remains moist.
  • To assemble each taco, heat a clean nonstick skillet over medium-low. Sprinkle about 1/2 ounce (about 2 tablespoons) grated cheddar in the skillet and place one tortilla directly on top of the cheese so it begins to melt.
  • Add another 1/2 ounce of cheddar on the tortilla, then top with a spoonful of the shredded chicken and a bit of the pico.
  • Cook until the cheese on the bottom is golden and crispy, then gently fold the tortilla in half and transfer to a plate. Repeat with remaining tortillas and fillings.
  • Serve the tacos with extra pico and a squeeze of lime, if desired.

Equipment

  • Oven-safe Skillet
  • Mixing Bowl
  • electric mixer (or two forks)
  • Nonstick Skillet
  • Measuring Spoons
  • Knife
  • Cutting Board

Notes

  • Use an electric mixer or two forks to shred the chicken.
  • Keep pan juices to keep the chicken moist.
  • Grate cheese fresh for best melting and crisping.
  • Adjust chili powder to taste for heat.