Active Time:20 minsTotal Time:40 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to recipeTips from the Test KitchenExpert advice and tips straight from EatingWell’s Test KitchenThese tacos are best freshly cooked, but if you have any leftovers, reheat them in an air fryer, oven or toaster oven. The tortillas will get soggy in the microwave.Try to put the cheese as close to the edges of the tortilla as possible to ensure that it gets crispy. The frico is the best part!These tacos are a great base for plenty of toppings—slaw and salsa would be great.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Jump to recipe
Tips from the Test KitchenExpert advice and tips straight from EatingWell’s Test KitchenThese tacos are best freshly cooked, but if you have any leftovers, reheat them in an air fryer, oven or toaster oven. The tortillas will get soggy in the microwave.Try to put the cheese as close to the edges of the tortilla as possible to ensure that it gets crispy. The frico is the best part!These tacos are a great base for plenty of toppings—slaw and salsa would be great.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Tips from the Test Kitchen
Expert advice and tips straight from EatingWell’s Test Kitchen
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Cook Mode(Keep screen awake)IngredientsCrispy Chicken Tacos12ouncesshreddedrotisserie chicken breast (about 3 cups)1/2cupsour cream1 1/2tablespoonsreduced-sodium taco seasoning1/8teaspoonsalt8(6-inch)corn tortillas1cup shreddedMexican 4-cheese blendAvocado Cilantro Crema1smallavocado, chopped (about 1/2 cup)1/2cupsour cream1/2cuppacked freshcilantro leaves, finely chopped1/4cuplime juice, plus wedges for serving2tablespoonsextra-virgin olive oil1mediumclove garlic, grated1/8teaspoonsaltPico de gallo(optional)
Cook Mode(Keep screen awake)
Ingredients
Crispy Chicken Tacos
12ouncesshreddedrotisserie chicken breast (about 3 cups)
1/2cupsour cream
1 1/2tablespoonsreduced-sodium taco seasoning
1/8teaspoonsalt
8(6-inch)corn tortillas
1cup shreddedMexican 4-cheese blend
Avocado Cilantro Crema
1smallavocado, chopped (about 1/2 cup)
1/2cuppacked freshcilantro leaves, finely chopped
1/4cuplime juice, plus wedges for serving
2tablespoonsextra-virgin olive oil
1mediumclove garlic, grated
Pico de gallo(optional)
Directions
To prepare tacos:Position oven racks in top third and lower third; preheat to 450°F. Liberally coat 2 large baking sheets with cooking spray. Stir together chicken, sour cream, taco seasoning and salt in a medium bowl until well combined.
Wrap tortillas in damp paper towels; microwave on High until warm and pliable, 30 to 45 seconds. Carefully place 4 tortillas on each baking sheet. Spread chicken mixture evenly over 1 half of each tortilla; top with cheese. Fold the tortillas in half and gently press, ensuring tortillas stay folded.
Bake, flipping the tacos and rotating the baking sheets between top and bottom racks halfway through, until the tortillas are golden and crisp, 14 to 16 minutes.
Meanwhile, prepare crema:Place avocado in a medium bowl; use a fork to mash until smooth. Add sour cream, cilantro, lime juice, oil, garlic and salt; stir until combined and mostly smooth. Cover and refrigerate until ready to use.
Serve the tacos with the crema, and with lime wedges and/or pico de gallo, if desired.
Nutrition InformationServing Size: 2 tacos and 1/4 cup cremaCalories 551, Fat 32g, Saturated Fat 14g, Cholesterol 140mg, Carbohydrates 31g, Total Sugars 5g, Added Sugars 0g, Protein 35g, Fiber 3g, Sodium 679mg, Potassium 524mg
Nutrition Information
Serving Size: 2 tacos and 1/4 cup cremaCalories 551, Fat 32g, Saturated Fat 14g, Cholesterol 140mg, Carbohydrates 31g, Total Sugars 5g, Added Sugars 0g, Protein 35g, Fiber 3g, Sodium 679mg, Potassium 524mg
Serving Size: 2 tacos and 1/4 cup crema
Calories 551, Fat 32g, Saturated Fat 14g, Cholesterol 140mg, Carbohydrates 31g, Total Sugars 5g, Added Sugars 0g, Protein 35g, Fiber 3g, Sodium 679mg, Potassium 524mg
Frequently Asked QuestionsRotisserie chickenis a great timesaver in the kitchen! It’s also a great source of protein and other nutrients, including vitamin B12, selenium, choline and niacin. Many rotisserie chickens have been brined or injected with a saline solution, which adds a lot of sodium to the bird. If you’re watching your sodium intake, you can still enjoy it in moderation. Or if you prefer, try ourBest Poached Chickenrecipe for a quick, easy and lower-sodium shredded chicken that can be used for these tacos.Cheeseis a good source of protein and other nutrients, including calcium. While cheese does have saturated fat, there is evidence that suggests that the type of saturated fat in cheese may not be as harmful as other types of saturated fats. Cheese also has probiotics, which not only support a healthy gut, but a healthy mouth as well.Absolutely. You can make the full recipe ahead of time. Store the assembled tacos in an airtight container and the crema in another. For extra-crispy results when reheating the tacos, there’s nothing better than using an air fryer. If an air fryer is unavailable, a 350°F conventional oven or toaster oven is your next best bet—check them often until they’re warmed through. Note: We would avoid heating tacos in the microwave unless soggy taco shells don’t bother you.You can’t go wrong with a combination of black beans, corn and rice, but we like these ingredients gussied up a bit. To that end, some of our favorite taco topping recipes areRoasted Corn, Black Bean & Mango SaladandEasy Cilantro-Lime Rice.
Frequently Asked Questions
Rotisserie chickenis a great timesaver in the kitchen! It’s also a great source of protein and other nutrients, including vitamin B12, selenium, choline and niacin. Many rotisserie chickens have been brined or injected with a saline solution, which adds a lot of sodium to the bird. If you’re watching your sodium intake, you can still enjoy it in moderation. Or if you prefer, try ourBest Poached Chickenrecipe for a quick, easy and lower-sodium shredded chicken that can be used for these tacos.
Cheeseis a good source of protein and other nutrients, including calcium. While cheese does have saturated fat, there is evidence that suggests that the type of saturated fat in cheese may not be as harmful as other types of saturated fats. Cheese also has probiotics, which not only support a healthy gut, but a healthy mouth as well.
Absolutely. You can make the full recipe ahead of time. Store the assembled tacos in an airtight container and the crema in another. For extra-crispy results when reheating the tacos, there’s nothing better than using an air fryer. If an air fryer is unavailable, a 350°F conventional oven or toaster oven is your next best bet—check them often until they’re warmed through. Note: We would avoid heating tacos in the microwave unless soggy taco shells don’t bother you.
You can’t go wrong with a combination of black beans, corn and rice, but we like these ingredients gussied up a bit. To that end, some of our favorite taco topping recipes areRoasted Corn, Black Bean & Mango SaladandEasy Cilantro-Lime Rice.
EatingWell.com, April 2024
Rate ItPrint
