Crispy Chicken Tacos
These easy Crispy Buffalo Chicken Tacos are made with melted cheese, corn tortillas and spicy buffalo chicken for a 4-ingredient meal that makes family dinners quick and delicious.
Servings: 8 servings
Calories: 248kcal
Ingredients
- 2 cups cooked and shredded chicken 10 oz.
- 1/2 cup buffalo sauce, Frank’s Red Hot
- 8 (6 inch) corn tortillas
- 2 cups shredded Monterey Jack cheese 224g
Optional Toppings
- fresh limes or lime juice
- fresh cilantro
- crumbled cotija or blue cheese
- pickled red onion
Instructions
- Preheat the oven to 450°F. Mix the chicken and buffalo sauce together in a bowl.
- Warm the tortillas in the microwave wrapped in a damp paper towel for about 30 seconds, or until soft and pliable. Keep covered until ready to use.
- Spray a baking sheet with non-stick spray. Working one at a time, each taco will get 28g 1/4 cup cheese. Top half of each tortilla with half of the cheese (14g), 1/8 of the buffalo-chicken mixture, and the remaining (14g) cheese. Fold the tortilla to close and repeat with the remaining ingredients.
- Spray the tops with cooking spray and bake the tacos in the preheated oven for 10-12 minutes, or until they are crispy and bubbly. They will crisp up as they sit and cool. If needed you can top the tacos with another pan to keep them sealed for the first half of baking and remove halfway through to crisp up or use toothpicks to hold them in place.
Notes
- Spraying the baking sheet with non-stick spray ensures that both the tops and bottoms of the tacos crisp up nicely. You can also lightly spray the tops of the tacos before baking for an extra crunch.
- Yes, corn tortillas may crack in the process but that's ok! A cracked tortilla still tastes just as delicious.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 1taco | Calories: 248kcal | Carbohydrates: 12g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 600mg | Potassium: 19mg | Fiber: 2g | Sugar: 1g
