By Emily Richter
Published 7/22/2024
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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.
What’s In Cotija Chicken Tacos
- 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.
Yummy Swaps & Additions
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.
Storage Instructions
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.
To reheat, warm the cheese in a skillet over medium heat until crispy again.
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:
- Chips and Homemade Salsa, Easy Salsa Verde, or Cheesy Bean Dip
- Mexican Quinoa Salad or Easy Bean Salad
- Easy Red Beans and Rice
Cotija Chicken Tacos Recipe
These cotija tortilla chicken tacos are a unique and delicious twist on traditional tacos. The crispy, salty cotija cheese adds a wonderful texture and flavor that is irresistible!
By: Emily Richter
Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Servings: 4
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Ingredients
Street Corn Salsa
- 10 oz. frozen sweet corn, thawed
- ½ medium red onion, minced
- 1 large red bell pepper, diced
- ⅓ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons apple cider vinegar
- ¼ teaspoon sea salt
Other Ingredients
- 2 cups crumbled cotija cheese
- 8 street taco-sized flour tortillas
- 4 cups shredded rotisserie chicken
- 1 cup 2% Greek yogurt
Instructions
Add all of the ingredients for the corn salsa to a bowl and mix until combined. Transfer to the fridge to chill.
See AlsoMexican Chicken Tacos - eCook
Heat a small, nonstick skillet over medium/high heat. Spray with cooking spray or coat with olive oil.
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.
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.
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.
Fill each taco with chicken, corn salsa, and Greek yogurt. Serve immediately.
Tips & Notes
- 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.
Nutrition
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.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
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About Emily Richter
Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.
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