Switching up taco night with these Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce. Ground chicken (or beef) seasoned with smokey 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!
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.
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!
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.
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!
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!
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
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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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, 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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