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Switching up taco night with these Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce. Ground chicken (or beef) seasoned with smoky chipotle chilies and enchilada sauce and stuffed into tortillas. The tortillas are then pan-fried in a layer of jalapeños and cheese until the cheese on the outside becomes crispy all around. Unique and so delicious. They’re crunchy on the outside, cheesy and spicy inside. Serve with the most delicious creamy avocado Verde sauce. Fun yummy tacos any night of the week!

Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce | halfbakedharvest.com

I came prepared for Cinco de Mayo this year with tacos all around! I’ve always found Cinco de Mayo to be such a fun low-key, laid-back holiday. It’s a great excuse to enjoy a Mexican-inspired fiesta mid-week that’s made complete with tacos and a round of margaritas.

And let’s all be honest, Cinco de Mayo really is so much fun.

Sure, I have a ton of taco recipes on the site, but something new is always good. When I made these tacos a couple of weeks ago, I literally could not wait to share them. These tacos are delicious, fun, unique, and different.

Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce | halfbakedharvest.com

I took inspiration from the burrito recipe I shared a couple of months ago. Do you remember the one I wrapped up in a layer of cheese?

I figured I could probably do the same with a taco! When I had the idea, how could I not give it a try? I came up with a filling, decided on a sauce, and then started making tacos. And wow, these tacos actually turned out better than the burritos. It’s that layer of crispy cheese. So delicious when wrapped around a saucy taco. And the sauce? While it completes the meal. You can’t skip the sauce!

Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce | halfbakedharvest.com

The details on these tacos

The tacos themselves are really pretty simple, but definitely not basic. I’m loving using enchilada sauce in my recipes these days. To keep the ingredient list short I made the taco meat with a combination of dry chipotle chili powder and then saucy red enchilada sauce. If you enjoy a chicken tinga taco, you will love these.

For the meat, more times than not I’ll use ground beef or chicken. My brothers love ground beef, but they enjoy the chicken too. I recommend using what your family prefers, both are equally great.

Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce | halfbakedharvest.com

Before you start cooking the tacos, make the avocado sauce. You can’t have tacos without a good sauce, this has become a new favorite in our house.

It’s a mix of avocado, blended with salsa verde, cilantro, and just a touch of yogurt or sour cream for an added layer of richness and creaminess. It’s perfect and a great creamy sauce to serve with crispy tacos like these.

This next part is a little unconventional, but don’t stress, I promise it’s not fancy and easier than you think. I always assemble the tacos first, stuffing them with the meat and a sprinkle of cheese.

Then, grab your favorite blend of Mexican cheeses, just be sure to use a combination of cheeses that melt well. I use pepper jack, Monterey jack, and cheddar. Take your skillet and add a few jalapeño slices. Now sprinkle the cheese over top of the slices. For my fam, the jalapeños are key – you guys know we love a little heat!

Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce | halfbakedharvest.com

Place a taco over the cheese and cook until the cheese gets crispy. When the cheese starts melting, you can flop the crispy cheese around the taco using a spatula. I took some photos for visuals and will have a story on Instagram too!

Serve these warm, just off the skillet with lots of that avocado sauce on the side. So darn delicious. Everyone couldn’t get over how delicious these tacos are…and fun too!  They’re pretty hard to beat.

Creighton wasn’t in town the week I made these, but he’s here this week. So I’ll be making these for dinner tomorrow for sure!

Not a fancy, done-up taco, just some really delicious food. These tacos are one of those dinners that everyone loves! And that layer of crispy cheese is kind of a shocker – but in the very best way!

Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce | halfbakedharvest.com
 

Looking for other Mexican recipes? Here are my favorites: 

Easy Skillet Chicken Tinga Enchiladas

Crispy Cheese Poblano Avocado Burrito

One Skillet White Chicken Chili Bake

Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema

Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa

Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema

Lastly, if you make these Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 481 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Avocado Cilantro Sauce

Instructions

  • 1. In a large skillet, heat the olive oil over high heat. Add the meat and onion. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the chipotle chili powder, cumin, garlic powder and salt. Add the enchilada sauce. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 5 minutes. Remove from the heat.
    2. To make the avocado sauce. Combine all ingredients in a blender, blend until creamy. Season with salt.
    3. To make the tacos. Layer the meat and a sprinkle of cheese to one side of the tortilla. Try not to over stuff the tacos. Fold the tortilla over the ingredients. Repeat with remaining tortillas and ingredients.
    4. Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle over 1/3 cup cheese in 3-4 inch circle/square. Place 1 taco to 1 side of the cheese round. Cook 3-5 minutes. When the cheese starts to crisp on the bottom, use a spatula to gently wrap the taco up in the cheese. Continue to cook 3-4 minutes, until crisped all over.
    5. Serve warm with avocado sauce and any amount of desired toppings, whatever you love!
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Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce | halfbakedharvest.com

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Comments

    1. Hey Glenn,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT

  1. 5 stars
    Seriously, so good! This is a perfect quick meal to take tacos up a notch. Dipping sauce is a must!

    1. Hi Lisa,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT

  2. 5 stars
    I made this for dinner with a homemade enchilada sauce and ground beef.. This dish is just so delicious…and comforting! It reminds me of like an enchilada taco or lazy style birria, either way I am here for it!! Thanks for another great recipe!

    1. Hey Kaitlynn,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT

  3. First: What size taco shells are you using? Makes a difference when you are making circles of cheese, etc.

    Second: You mention red enchilada sauce in the narrative, but not in the ingredient list. How much red enchilada sauce should be used?

    1. Hi Vicki,
      For this recipe I used 6 inch tortillas, but you can really make any size that you like. The recipe calls for 3/4 cup of red enchilada sauce. I hope this helps! Please let me know if you give the recipe a try! xx

  4. 5 stars
    Awesome recipe and great twist on a traditional taco with the ‘frico’ element added to the shell. Directions were super easy to follow 🙂 Excited to make again for friends!

    1. Hey Allison,
      Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan

    1. Hi Anna,
      So sorry, I am not familiar with WW, so I really have no idea how many points it would be. Let me know if you give the recipe a try! xT

    1. Hey Beth,
      You could use another herb that you enjoy like parsley. Please let me know if you give this recipe a try, I hope you love it! xTieghan

  5. You say to “add enchilada sauce,” but I don’t see it in the recipe. I need a video for the folding part.

    1. Hi Nancy,
      You will want to use 3/4 cup of enchilada sauce. I will have a video on IG tomorrow, but if you slowly read the step it is pretty simple, the jalapeño and melted cheese will coat the outside of the taco:) xT

  6. I’m going to try this on my new blackstone. I’ve been making your baked crispy tacos for months but as we move into summer I tend not to use my oven so this will be a great way to crisp up my tacos!!

    1. Hey Anne,
      You will want to use 3/4 cup of enchilada sauce:) I hope this recipe turns out amazing for you, let me know if you give it a try! xx

    1. Hi Carol,
      Sorry about that!! You will want to use 3/4 cup of enchilada sauce. Please let me know if you give the recipe a try, I hope you love it! xx

  7. I don’t see enchilada sauce in the ingredients list. I assume red enchilada sauce about 1 cup?

    1. Hi Marie,
      So sorry for any confusion, you will want to use 3/4 cup of red enchilada sauce! Please let me know if you have any other questions, I hope you love the recipe! xT

    1. Hey James,
      Sorry about that!! You will want to use 3/4 cup of enchilada sauce!! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan

  8. Looks so yummy! How much enchilada sauce is used. I do not see it included in the ingredient list.

    1. Hi Vivian,
      Sorry for any confusion, you will want to use 3/4 cup of enchilada sauce! Let me know if you give the recipe a try, I hope you love it! xx