These Smoked Chicken Tacos are a delicious combination of tender, smoky chicken and crisp corn tortillas filled with melty cheddar cheese. The chicken breast is seasoned with a verde rub and slowly smoked for extra flavor before being chopped into bite-sized pieces. The tortillas are folded and pan-fried on a griddle for a crispy, golden-brown finish. These tacos are easy to make yet packed with flavor, ideal for any meal where you want something fast and satisfying.
Smoked Chicken Tacos
These tacos are so fun and easy to make! Plus, it makes use of two of my favorite cooking tools, our pellet grill and gas griddle!
We served this as an appetizer, but you could easily double the recipe and use slightly larger tortillas to make it into a full meal. Customize the fillings as much as you want. My kids like it simple with meat and cheese, but some fresh onions and cilantro would be perfect additions to the mix before frying.
Why You’ll Love This Dish
- Smoky Flavor: The smoker infuses deep flavor into the chicken without overwhelming it.
- Cheesy Goodness: Melting cheddar inside the tortillas makes every bite satisfying.
- Crispy Texture: Griddling the tortillas in oil gives them a crunchy, golden exterior.
- Quick Assembly: Once the chicken is smoked, assembling and frying the tacos is simple.
- Customizable: Add toppings like salsa, guacamole, or cilantro to suit your taste.
Try our Chicken Chile Verde!
Mini Chicken Tacos shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Chicken Breast
- Verde Seasoning Rub
- Corn Tortillas (Street Taco Size)
- Shredded Cheddar Cheese
- Oil
How to make Smoked Crispy Chicken Tacos
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
How to Make Smoked Chicken Tacos
- Smoke the Chicken: Preheat the smoker to 225°F. Season the chicken with the verde rub and place it in the smoker. Cook, flipping occasionally, until the internal temperature reaches 165°F.
- Rest and Slice: Let the chicken rest for 10-15 minutes before slicing it thinly against the grain. Chop the slices into small, bite-sized pieces.
- Prepare the Griddle: Heat the griddle to medium heat. Add a thin layer of oil and allow it to get hot.
- Assemble the Tacos: Place about 2 tablespoons of chicken and some shredded cheddar inside each tortilla. Fold the tortillas in half.
- Fry and Serve: Cook the tacos on the griddle until both sides are golden brown and crispy. Transfer to a paper towel-lined plate. Serve hot with your favorite toppings.
FAQ
How should I store leftovers?
Store leftover smoked chicken and cooked tacos separately. Keep the chicken in an airtight container in the fridge for up to 3 days. Fried tacos can be refrigerated, but they may lose crispness.
How do I reheat the tacos?
Reheat tacos on a griddle or in the oven at 350°F to restore their crisp texture. Microwaving is not recommended as it can make the tortillas soggy.
Can I prepare the chicken ahead of time?
Yes, you can smoke the chicken a day in advance and store it in the refrigerator. Reheat the chicken on the stove or microwave before assembling the tacos.
Can I use a different cheese or tortilla?
Absolutely. Monterey Jack, Oaxaca, or pepper jack work well. You can also use flour tortillas if you prefer, though they may not crisp as much as corn tortillas.
Serve This With…
- Smoked Salsa for dunking.
- Guacamole for extra creaminess.
- Bean Dip or Mexican Rice as a side.
- Fish Taco Slaw for a crunchy, zesty complement.
Smoked chicken tacos are the perfect balance of smoky, savory, and crispy elements. They are quick to assemble, easy to customize, and have the perfect crunch. Whether for a weeknight meal or a gathering, these tacos deliver a restaurant-quality dish that you can easily make at home.
Smoked Chicken Tacos
Ingredients
- 1 large chicken breast
- 1 tablespoon verde seasoning rub
- 12 small corn tortillas street tacos size
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup oil
Instructions
- Preheat your smoker to 225°F.
- Season the chicken breast with the verde seasoning blend and place into the preheated smoker.
- Cook until the internal temp reaches 165°F, flipping occasionally during the cook.
- Remove and let rest for 10-15 minutes.
- Slice against the grain into thin slices and then cut the slices into small bite-sized pieces.
- Preheat your griddle to medium heat.
- Place about 2 tablespoons of chicken in a small corn tortilla along with some of the shredded cheddar cheese.
- Lay down some oil on the preheated griddle and let the oil get hot.
- Place a loaded tortilla down into the oil, fold in half, and let cook until lightly browned before flipping to the other side.
- Once both sides are browned and crisp, remove to a paper-towel lined plate and repeat until they are all cooked.
- Serve with your favoriting fixings while hot.
