Crispy Baked Honey Chipotle Chicken Tacos
These crispy baked honey chipotle chicken tacos deliver a perfect balance of sweet and spicy flavors with a tender shredded chicken filling inside golden, crunchy tortillas topped with melty cheese and fresh toppings. Quick to prepare and packed with bold taste!
Ingredients
Ingredients
- ~3 cups Slow Cooker Honey Chipotle Chicken shredded
- 12 small flour or corn tortillas 6 inch ones work best
- 2 cups shredded Monterey Jack or Mexican blend cheese
- ½ cup finely diced white onion
- Neutral oil for brushing tortillas before baking, avocado or canola work real good
- Kosher salt to sprinkle right before serving
- Lime wedges on the side to squeeze on top
- Sour cream or chipotle crema
- Pico de gallo
- Guacamole
- Pickled jalapeños
- Shredded lettuce optional, per Q&A
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit so we can crisp up those tortillas just perfect.
- Lay your tortillas out on a baking sheet and brush both sides lightly with your neutral oil. This makes the difference between floppy and crispy.
- Bake tortillas about 4-5 minutes each side until they’re golden brown and crispy like little taco bowls ready to be filled.
- Take them out and let ’em cool just a bit, so they’re easier to handle, not burning your fingers.
- Divide shredded honey chipotle chicken evenly over each tortilla while it’s still warm, so that melty cheese sticks real good.
- Sprinkle shredded cheese on top, then add diced onions, pico de gallo, a dollop of sour cream or chipotle crema, guac, and pickled jalapeños.
- Finish up with a pinch of kosher salt and lime wedges.
- Serve immediately and watch your crew dig in!
- Enjoy your crispy baked honey chipotle chicken tacos.
Notes
Store leftovers in airtight containers with tortillas separated from chicken and toppings to keep fresh. Freeze chicken in portioned bags for quick taco nights. Reheat tortillas in oven or skillet for crispness and chicken gently for best texture.