Crispy Cheesy Diced Onion Chicken Tacos Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the tacos right after baking – the shells are crispiest then.

If making ahead, store the filling separately and assemble just before baking. To add extra crunch, sprinkle some crushed tortilla chips on top before serving.

Customize the heat level by adjusting the Cajun spice or adding more jalapeños. For a milder version, use less spice and omit the jalapeños.

You can also add a squeeze of fresh lime juice over the top before serving for brightness.

Variations

• Spicy Black Bean: Replace the chicken with a can of drained black beans. Sauté the onion and spices, then add the beans with a little water. Mash lightly and proceed as directed.
• Beef Taco: Swap the chicken for 1 lb ground beef. Brown the beef with the onion and spices, then add the tomato paste and water. Simmer until thickened, then shred or crumble.
• Veggie Deluxe: Add sautéed bell peppers, zucchini, and corn to the chicken mixture for extra vegetables. Increase the water slightly to keep the filling moist.
• Chipotle Chicken: Stir 1-2 chipotle peppers in adobo sauce into the tomato paste mixture for a smoky, spicy kick. Reduce the Cajun spice if desired.

Storage and make-ahead

Fridge

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes to crisp up.

Freezer

Freeze the shredded chicken filling in a freezer-safe container for up to 3 months.

Reheat

Reheat leftover tacos in a 350°F (175°C) oven for 5-10 minutes until heated through and crispy. Avoid microwaving, as it makes the shells soggy.

Leftover tacos can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or toaster oven to restore crispness. The filling can also be stored separately and used for burritos or salads.

The chicken filling can be prepared up to 2 days ahead. Cook and shred the chicken, then store it in the refrigerator. When ready to serve, reheat the filling in a skillet and assemble the tacos as directed.

Serving ideas

Serve these tacos as a main dish with a side of Mexican rice or a simple green salad.

They're also great for parties – set up a topping bar with sour cream, salsa, guacamole, and fresh cilantro so everyone can customize their own.

For a fun family dinner, let each person fill their own taco shells. The crispy shells and saucy chicken are a hit with kids and adults alike. Pair with a cold beverage like horchata or a light beer for a complete meal.

Frequently asked questions

Recipe card

Crispy Cheesy Diced Onion Chicken Tacos

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 lb boneless, skinless chicken breast
• 2 tbsp vegetable oil
• 1 diced onion
• 1 tbsp minced garlic
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp Cajun spice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 cup water
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 10 mini crispy taco shells
• 2 cups shredded Mexican blend cheese
• Sour cream, for serving
• Sliced jalapeños, for serving
• Salsa, for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breast and cook for 3-4 minutes per side, until browned but not cooked through. Remove the chicken to a plate and set aside. In the same skillet, add the diced onion and cook for 2 minutes until softened. Stir in the garlic, tomato paste, smoked paprika, Cajun spice, cumin, and salt. Cook for 1 minute until fragrant.
2. Return the chicken to the skillet. Add the water, scraping up any browned bits from the bottom. Bring to a simmer, then cover and cook over low heat for 15 minutes, until the chicken is cooked through and tender. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the skillet with the pan juices. Stir in the lime juice and cilantro.
3. Preheat the oven to 400°F (200°C). Stand the mini taco shells side by side in a 9x13-inch baking dish. Pack each shell generously with the shredded chicken mixture, using a spoon to fill them evenly.
4. Sprinkle the shredded Mexican blend cheese evenly over the filled taco shells, covering the chicken completely. Bake in the preheated oven for 12 minutes, until the cheese is melted, bubbly, and golden brown on the edges.
5. Remove the baking dish from the oven. Top the tacos with a dollop of sour cream, sliced jalapeños, and a spoonful of salsa. Serve immediately while hot and crispy.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

25 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.