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Crispy Chicken Tacos

These crispy chicken tacos are packed with juicy, seasoned chicken, melty Oaxaca cheese, a smoky chipotle crema, and fresh pico de gallo—all pan-fried to golden perfection. Perfect for taco night!
Keyword: cheesy chicken tacos, chicken tacos recipe, chipotle crema, crispy chicken tacos, easy taco recipe, homemade pico de gallo, mexican chicken tacos, oaxaca cheese tacos, pan fried tacos, taco Tuesday recipe

Ingredients

For the Chicken

  • 2 lb chicken tenderloin cut into small pieces
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 2 tsp smoked paprika
  • 1 tsp cumin if you came from my reel/tiktok you'll notice I said turmeric in the video but I meant cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 2 tsp salt more or less based on personal preference
  • juice of 1 lime

For the Pico de Gallo

  • 2 roma tomatoes diced
  • 1 onion diced
  • 1 jalapeno diced
  • 1 bunch cilantro finely chopped
  • juice of 2 limes
  • salt and pepper to taste

For the Chipotle Crema

  • 1/2 cup crema mexicana or sour cream
  • 1/2 cup mayo
  • 2 tbsp diced chipotle peppers in adobo
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 lime, juiced
  • drizzle of honey

For Assembly

  • flour tortillas
  • shredded oaxaca cheese or mozzarella
  • oil for pan frying

Instructions

  • In a large bowl, combine the chicken with chili powder, oregano, smoked paprika, salt, cumin, garlic powder, black pepper, olive oil, and lime juice. Mix well to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
  • Heat a pan over medium heat and cook the marinated chicken until fully cooked and slightly browned, about 6–8 minutes. Set aside.
  • In a bowl, mix together diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt and pepper to taste. Set aside.
  • In a small bowl, mix together crema (or sour cream), mayo, chipotle peppers in adobo, garlic powder, salt, lime juice, and a drizzle of honey. Stir until smooth and creamy.
  • Heat 1–2 tablespoons of oil in a pan (enough to cover the surface of the pan) over low to medium heat. Place a tortilla in the pan, sprinkle one half with shredded cheese, add cooked chicken, and fold the tortilla over. Cook each side for 2–3 minutes until golden and crispy, and the cheese is melted.
  • Serve hot with a spoonful of pico de gallo and a drizzle of chipotle crema. Add any additional toppings you like!