These Cotija Chicken Tacos are so crispy and delish! Each taco has a base layer of salty cotija cheese that’s cooked until deliciously melted and crispy. Top ’em with shredded chicken, homemade street corn salsa, and Greek yogurt for a medley of amazing flavors and textures.
Remember those crispy feta fried eggs that went viral on social media awhile back? We got to thinking that tacos with our other favorite crumbly cheese — COTIJA — melted to crispy perfection could be absolutely delish, and boy were we right 🤩🤩🤩
To make ’em, simply prepare your corn salsa. Then cook your cheese, add the tortillas, assemble, and enjoy! Whether it’s Taco Tuesday or you’re craving an easy yet delicious recipe for the whole family, these cotija tortilla chicken tacos will be your new go-to. There’s no better way to get crispy delicious cheese in every bite.
- Veggies: Frozen sweet corn, red onion, red bell pepper, and fresh cilantro add some crunch, color, and sweetness to the creamy Mexican street corn salsa.
- Lime juice: This adds a pop of tanginess and freshness to the salsa.
- Apple cider vinegar: The acid in apple cider vinegar is a great way to balance out the sweetness from the corn.
- Cotija cheese: The star ingredient in this recipe, cotija cheese, is a hard and crumbly Mexican cheese with a salty flavor that pairs perfectly with the other ingredients in these tacos.
- Taco-sized flour tortillas: Use whatever brand of tortillas you prefer. Corn tortillas work great, too.
- Rotisserie chicken: For the juicy chicken in the tacos, we used a store-bought rotisserie chicken to make this recipe even more convenient.
- 2% Greek yogurt: Brings that finishing touch of creaminess to these tacos.
We used rotisserie chicken because it is easy and delicious. You can also prepare the chicken in the oven, stove-top, or Instant Pot. This recipe would also taste great using ground beef if that’s all you have on hand.
To heat up this recipe, add minced jalapeño to the corn salad. You can also swap the Greek yogurt for sour cream if you prefer and queso fresco for the cotija cheese.
Sliced avocado, fresh lime wedges, and hot sauce would be great toppings for these tacos. We encourage you to experiment and add your own twist to this delicious, cheesy taco recipe!
Tips for Amazing Cotija Chicken Tacos
- Use a nonstick skillet for this recipe, or your cheese will stick to the pan and be a complete disaster. THIS IS CRUCIAL.
- Watch your cotija cheese carefully as it cooks to ensure it doesn’t burn. You want a nicely golden brown, not blackened.
- To make ahead, prepare the salsa and cook the cheese ahead of time. When ready to serve, simply reheat the cheese and assemble your tacos.
These cotija chicken tacos are best served fresh and crispy. However, if you have leftovers, store them separately in airtight containers in the refrigerator for up to 2 days.
What to Serve with Cotija Tortilla Chicken Tacos
These cotija chicken tacos are a complete meal in themselves, but you can also serve them with some delicious side dishes. Some options include:
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Add all of the ingredients for the corn salsa to a bowl and mix until combined. Transfer to the fridge to chill.
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Heat a small, nonstick skillet over medium/high heat. Spray with cooking spray or coat with olive oil.
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Add ¼ cup of crumbled cotija cheese to the center of the skillet and spread the cotija out into a circle, ensuring the cotija is all touching.
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Cook the cheese for 3-5 minutes, gently sliding a spatula under the edges of the cotija circle to be sure the cheese doesn’t stick to the pan. The cheese will begin to melt and turn golden brown and crispy. The key is to be patient and to allow almost all of the cheese to melt and brown.
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Place a tortilla on top of the cheese round for 30-40 seconds to warm, and use a spatula to remove it from the stovetop. Place on a plate or a taco holder. Repeat steps 3-5 until you have 8 tacos.
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Fill each taco with chicken, corn salsa, and Greek yogurt. Serve immediately.
- Use a nonstick skillet for this recipe, or your cheese will stick to the pan and be a complete disaster.
- We used rotisserie chicken because it is easy and delicious. You also have the option to prepare the chicken in the oven, stove-top, or Instant Pot.
- To add some heat to this recipe, add a minced jalapeno to the corn salad.
Calories: 663 kcal, Carbohydrates: 38 g, Protein: 56 g, Fat: 31 g, Fiber: 3 g, Sugar: 6 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
