Southwest Crispy Chicken Tacos

Southwest crispy chicken tacos are everything you want from a taco. Flavorful, crispy shell, and pairs wonderfully with your favorite dipping sauce.

These tacos are seriously delicious! I couldn’t stop eating them. They are so flavorful and pair wonderfully with spicy ranch dressing or regular ranch to dip in. They also would be good dipped in sour cream, salsa, guacamole, and queso.

These are also really good leftover. Reheat them in the air fryer at 400 degrees for a few minutes and the shell gets crispy again and tastes like fresh. Not many tacos are good reheated, but these pass the test!

This recipe is very forgiving, so if you don’t have chicken but do have ground beef or ground pork for example, go ahead and use that. They will be just as tasty!

Be sure to try some of my other taco recipes like Copycat Taco Bell Chalupa Supreme, Crispy Baked Pork Tacos, Zucchini Taco Boats, and Lime Chicken Tacos.

Ingredients

• Cooked Chicken
• Canned Black Beans
• Canned Corn
• Rotel
• Fajita Seasoning
• Cheddar Jack Cheese
• Corn Tortillas
• Canola Oil Cooking Spray

Instructions

• Preheat the oven to 400 degrees. Set out a sheet pan.
• Chop the chicken into small chunks.
• Rinse and drain the black beans.
• Drain the corn and the Rotel. Add the chicken, black beans, corn and Rotel to a mixing bowl.
• Add in the fajita seasoning and stir until everything is coated.
• Lay out 12 corn tortillas on your sheet pan. Take one at a time and sprinkle cheese on half of it. Microwave it for about 15 seconds. On the other side put a couple tablespoons of the seasoned chicken mixture. Fold the cheese side over top so it sticks to the chicken mixture and stays folded in half.
• Place the filled tacos in a single layer on the baking sheet. Spray heavily with cooking spray so the shell gets crispy while baking.
• Bake for 18 minutes. Let cool for a few minutes before enjoying.