These corn-tortilla, chicken “carnitas”-style tacos are rolled, cheesy, and baked until crisp — a fast weekday spin on taquería-style flautas. Using shredded rotisserie or poached chicken tossed with citrus, then rolled with cheese and baked, they deliver crunchy edges, melty centers, and a bright avocado crema. If you want another quick, flavor-forward chicken weeknight idea, try air fryer bang bang chicken for a different texture and sauce profile.
What makes this recipe special
These tacos take the spirit of carnitas — citrus-forward, tender meat — and adapt it to shredded chicken that’s accessible and fast. The roll-and-bake method makes crisp, handheld tacos without deep-frying, and the avocado crema adds cooling richness that balances the citrus notes.
"Crunchy outside, cheesy inside, and that avocado crema? Game changer for busy weeknights." — a home-cook review
Reasons to try it:
- Fast: uses pre-cooked chicken (rotisserie or poached) so assembly and bake time are short.
- Budget-friendly: stretches a single rotisserie chicken into a family meal.
- Kid- and party-approved: easy to eat and simple to customize.
- Lower-oil alternative: oven-baked for crispiness without frying.
Step-by-step overview
Quickly: marinate shredded chicken in citrus and salt, fill small corn tortillas with chicken + cheese, roll seam-side down in a baking dish, brush with oil, bake until golden, and serve with a blended avocado crema.
This sets expectations: plan for 10 minutes prep, 15–20 minutes baking, and a total of roughly 30–40 minutes from start to table if your chicken is already cooked.
What you’ll need
Ingredients (makes about 12 small rolled tacos)
- Corn tortillas (small taco-size), about 12
- Shredded cooked chicken — about 3 cups (rotisserie or poached and shredded)
- Fresh lime juice — 2 tablespoons (about 1 lime)
- Fresh orange juice — 1 tablespoon (or substitute additional lime + a pinch sugar)
- Salt — 1/2 teaspoon (plus extra to taste)
- Black pepper — to taste
- Shredded cheddar or Monterey Jack — 1 to 1 1/2 cups
- Ripe avocado — 1 large
- Sour cream — 1/4 to 1/3 cup (or Greek yogurt for tangier crema)
- Olive oil — 1–2 tablespoons (for brushing)
- Additional salt and pepper to taste
Notes and substitutions:
- Chicken: rotisserie gives maximum flavor; boiled or poached chicken breast/thighs shredded works equally well.
- Cheese: use a melting cheese blend for best stretch; pepper jack adds heat.
- Dairy-free: swap sour cream for silken tofu or dairy-free yogurt and use dairy-free cheese.
- Tortillas: corn is traditional and crispier when toasted; small flour tortillas will roll more easily but yield a softer shell.
Step-by-step instructions
- Preheat and prep: Preheat oven to 375°F (190°C). Lightly grease a baking dish (9×13 works well) or line with parchment for easier cleanup.
- Marinate chicken: In a bowl, combine shredded chicken, 2 tablespoons fresh lime juice, 1 tablespoon fresh orange juice, 1/2 teaspoon salt, and black pepper to taste. Toss until evenly coated and let sit 5–10 minutes so the flavors meld.
- Fill and roll: Lay one corn tortilla flat. Add 2–3 tablespoons of the marinated chicken in a line down the center, then sprinkle with about 1–2 tablespoons shredded cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas. Pack them snugly so they support each other while baking.
- Oil and bake: Brush or drizzle the rolled tacos with 1–2 tablespoons olive oil—this helps them crisp and brown. Bake for 15–20 minutes, rotating the dish halfway through, until tortillas are crispy and golden and the cheese is melted.
- Make the avocado crema while they bake: In a blender or with a fork, combine the avocado, 1/4–1/3 cup sour cream, juice of 1 lime (or about 1 tablespoon), and a pinch of salt. Blend until smooth. Adjust thickness with a splash of water or more lime juice.
- Serve hot: Let tacos rest 1–2 minutes after baking, then plate and serve with avocado crema on top or on the side for dipping.
Best ways to enjoy it
Serve these rolled tacos hot straight from the oven with a generous drizzle of avocado crema. Garnish ideas:
- Thinly sliced radish, chopped cilantro, and a squeeze of fresh lime.
- Pickled red onion or quick-pickled jalapeños for brightness and acidity.
- A simple slaw (cabbage, lime, and a touch of mayo) adds crunch.
For a heartier meal or to complement other textures, serve alongside black beans and Mexican rice, or mix and match with other easy mains like air fryer boneless chicken thighs for guests who want extra protein.
Storage and reheating tips
Refrigeration:
- Store leftover baked rolled tacos in an airtight container in the fridge for up to 3–4 days.
- Keep the avocado crema in a separate container; it will darken but can be refreshed with a squeeze of lime and a quick stir.
Freezing:
- To freeze: place unbaked rolled tacos on a baking sheet, flash-freeze until solid, then transfer to a freezer bag. Freeze for up to 2 months. Bake from frozen, adding about 8–12 minutes to the bake time and cover loosely with foil for the first portion to ensure even heating.
- Baked leftovers can be frozen, but tortillas may soften slightly after thawing.
Reheating:
- Oven/toaster oven (best): Reheat at 350°F (175°C) for 8–12 minutes until heated through and crisped.
- Skillet: Re-crisp in a dry skillet over medium heat, turning occasionally until warmed and golden.
- Microwave (fastest): Microwave for 30–60 seconds, then transfer to a hot skillet for 1–2 minutes to restore some crispness. Note: microwave will make tortillas softer.
Food safety:
- Reheat leftovers to 165°F (74°C) internal temperature before serving.
- Discard any perishable leftovers left at room temperature for more than 2 hours.
Pro chef tips
- Prevent soggy tortillas: Warm corn tortillas briefly in a dry skillet or wrapped in a damp paper towel in the microwave for 20 seconds so they’re pliable, but don’t over-soak them. Crisping in the oven after rolling gives the best texture.
- Roll tightly: Tuck the filling in snugly and place seam-side down in the dish; the seam seals as the cheese melts and keeps them from unrolling.
- Even browning: Brush with oil and rotate the pan once halfway through baking so all sides brown evenly.
- Cheese trick: Mix a small amount of finely shredded cheese into the chicken filling to help bind the filling and add extra melt inside.
- Speed shortcut: If short on time, toast the filled and rolled tacos in a 400°F (200°C) oven for 8–10 minutes or until crisp.
Creative twists
- Spicy chipotle: Mix a tablespoon of chipotle in adobo into the marinated chicken for smoky heat.
- Pork carnitas swap: Use shredded slow-cooked pork shoulder with the same citrus marinade for a more traditional carnitas flavor.
- Vegetarian option: Use shredded, seasoned jackfruit or sautéed, smoky mushrooms in place of chicken. Add vegan cheese and swap sour cream for cashew cream.
- Sauces: Swap avocado crema for salsa verde, crema with cilantro, or a smoky ancho-lime mayo.
- Fry for extra crisp: If you prefer, shallow-fry the rolled tacos 1–2 minutes per side until golden, then drain on paper towels.
Common questions
Q: How long does this recipe take start to finish?
A: If your chicken is pre-cooked, plan 10 minutes for prep and assembly and 15–20 minutes baking — about 30–40 minutes total. If you need to cook chicken first (poaching or shredding), add 20–30 minutes.
Q: Can I use flour tortillas instead of corn?
A: Yes. Flour tortillas roll more easily and resist tearing, but they’ll be softer when baked. Corn tortillas give a more authentic flavor and get crispier. Warm tortillas briefly to make them pliable.
Q: Can I make these ahead for a party?
A: Yes. Assemble them and refrigerate covered for up to 24 hours, then brush with oil and bake before guests arrive. For longer make-ahead, flash-freeze unbaked rolls and bake from frozen (add time as noted above).
Q: Is the avocado crema safe to store?
A: Store crema separately in an airtight container up to 2 days for best color and flavor. Stir in fresh lime juice before serving to brighten it. If it darkens slightly, it’s still safe to eat after a squeeze of lime and taste check.
Q: Can I crisp these without using an oven?
A: Yes — a skillet over medium heat works well for reheating and crisping. For small batches, an air fryer at 375°F for 6–8 minutes works great (flip halfway).
Crispy Chicken Carnitas Tacos
Ingredients
For the Tacos
- 12 pieces Corn tortillas (small taco-size) Small corn tortillas that crisp better than flour.
- 3 cups Shredded cooked chicken Use rotisserie or poached for best flavor.
- 2 tablespoons Fresh lime juice About 1 lime.
- 1 tablespoon Fresh orange juice Can substitute additional lime + a pinch of sugar.
- 1/2 teaspoon Salt Plus extra to taste.
- to taste Black pepper
- 1 1/2 cups Shredded cheese (like Cheddar or Monterey Jack) Use a melting cheese blend.
- 1 large Ripe avocado
- 1/4 to 1/3 cup Sour cream Or Greek yogurt for a tangy crema.
- 1-2 tablespoons Olive oil For brushing.
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a baking dish (9x13) or line with parchment.
- In a bowl, combine shredded chicken, 2 tablespoons lime juice, 1 tablespoon orange juice, 1/2 teaspoon salt, and black pepper. Toss until evenly coated and let sit for 5–10 minutes.
Assembly
- Lay one corn tortilla flat, add 2–3 tablespoons of the marinated chicken in a line down the center and sprinkle with 1–2 tablespoons shredded cheese.
- Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, packing them snugly.
Baking
- Brush rolled tacos with 1–2 tablespoons olive oil and bake for 15–20 minutes, rotating the dish halfway through, until crispy and golden.
- While they bake, make the avocado crema by blending the avocado, sour cream, lime juice, and a pinch of salt until smooth.
Serving
- Let tacos rest for 1–2 minutes after baking, then serve with avocado crema.