Crispy Baked Hot Honey Chicken Tacos.
These crispy baked hot honey chicken tacos are the perfect weeknight meal! Seasoned chicken, sweet peppers and scallions make up the filling with lots of cheese. Baked until crunchy and drizzled with hot honey – they are delightful!
Your mouth will be watering at the end of this!
These crispy baked hot honey chicken tacos are new in our dinner rotation and they are fabulous. Full of flavor, texture and a little sweet heat, they are a big crowd pleaser and so easy to make!
There is something exciting about a new taco recipe in our house. We have so many regulars that we really love, so when we discover a new combo that we enjoy, we’re pumped.
We eat tacos almost every single week – they are always at the top of everyone’s list! And I like to switch it up.
Baking these until crispy gives me the texture I adore and also means I can make a bunch of them at once. Crunchy cheesy comfort food is the name of the game right now and these check all of those boxes.
I’m not sure I have loved a taco like this in a very long time!
There is something so delicious about this combo – the seasoned chicken, the crisp scallions, the sliced sweet peppers… it’s wonderful. Add in the cheese and this just makes the perfect bite.
So savory.
Super cheesy.
Extra crisp.
Baked until crunchy, drizzled with hot honey… oh my word. This is all I want to eat. Taco Tuesday can be every day!
When I have a hot crunchy cheesy taco like these, I always like to add in a cool dip. Salsa, guac, sour cream – you name it. For a few weeks we ate these with my roasted tomato corn salsa. I also really like them with some sour cream and a drizzle of hot honey. The sour cream adds the best complement to the hot taco. It cuts the heat a little and the cool against the warm is so enjoyable.
This is how I make them!
First up: a rotisserie chicken. It’s by far the easiest. Just grab one and go to town!
I saute the peppers and green onions first. Add in some garlic too! Then I add in the shredded chicken and a bunch of taco-ish seasonings. As usual, ground cumin, smoked paprika and even a little oregano.
I skip the heat here since I use hot honey later, but feel free to throw in some cayenne or chipotle chili powder if you like things really spicy.
Once everything is in the skillet, I cook and toss it for a few minutes so it’s all warm and married together. This makes it taste even better.
Then, I throw some cheese right in the skillet. I really like chihuahua cheese because it melts like a dream. Sharp cheddar works too! And once that is finished, the taco filling is done. After I add a few drizzles of hot honey, of course.
To make extra crispy baked tacos, I have a few tips.
First, I spray the whole baking sheet with some nonstick spray, like an olive or avocado oil spray.
Next, I fill some fajita-sized corn tortillas with the filling. I add a little extra cheese to help it melt. Then, I stick it in the oven just like this, for about 5 minutes.
After 5 minutes, I fold the tortillas into tacos. They go back into the oven for another 5 to 10 minutes, until everything is golden and crispy and super cheesy and melty. Aka, perfect.
Then it’s time to serve! They are wonderful just like this, or you can serve them with salsa or sour cream like I mentioned. Or guacamole!
Drizzle the tacos with a little extra hot honey and eat up. Yum yum yum.
P.S. the best part is when some of that cheese slips out of the tortilla and melts on to the pan. It gets all golden and crunchy. I will fight someone for it.
Baked Hot Honey Chicken Tacos
Crispy Baked Hot Honey Chicken Tacos
Ingredients
- 12 corn fajita-sized tortillas
- 1 cup sliced sweet peppers
- 6 green onions, thinly sliced
- 2 garlic cloves, minced
- kosher salt and pepper
- 1 ½ cup cooked, shredded chicken
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- 2 to 3 tablespoons hot honey, plus more for drizzling
- ¾ cup grated sharp cheddar or chihuahua cheese, plus more for topping
- fresh cilantro, for serving
- salsa, sour cream, guacamole, for serving
Instructions
- Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick/olive oil/avocado oil spray. Place the tortillas on the sheet. You will probably need to do two batches of this.
- Heat the olive oil in a large skillet over medium-low heat. Add the peppers, onions, garlic and a pinch of salt and pepper. Cook until slightly softened, about 5 minutes.
- Add in the chicken, smoked paprika, cumin, onion powder and oregano. Stir and toss until everything is very well combined and mixed, until the chicken is coated in the seasonings well. Cook for 5 minutes, stirring often. Drizzle in the hot honey.
- Sprinkle the cheese in and toss once so it’s incorporated. Turn off the heat.
- Sprinkle some extra cheese on each of the tortillas. Scoop some of the filling onto the tortillas. Stick the pan in the oven for 5 minutes so the cheese starts to melt.
- After 5 minutes, remove the pan and gently fold the tortillas over to create a taco. Return the pan to the oven and bake for 8 to 10 minutes more.
- When the tacos are finished, drizzle with extra hot honey. Serve the tacos with salsa, sour cream and/or guac. Enjoy!
Did you make this recipe?
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