Can I use rotisserie chicken?
Absolutely. This recipe is basically designed for it. Shred it, season it, and let the oven do the crispy work. Food-safety note: if the chicken is still warm, shred it while it is easy to handle, then refrigerate leftovers promptly.
How do I keep the tacos from getting soggy?
Use a hot oven, do not overload the tortillas, and start by warming the tortillas on the pan so they firm up before you fill and fold. Also, keep wet toppings like salsa and tomatoes on the side.
What tortillas work best?
Small 6-inch “taco size” flour tortillas crisp most reliably and still fold without cracking. Corn tortillas work too, but they can crack. If using corn, warm them first (microwave under a damp paper towel for 20 to 30 seconds) so they fold without breaking.
My tortillas did not get crispy. What happened?
Tortilla brands vary a lot. For more reliable crisping, lightly brush or mist both sides with oil, avoid overfilling, and bake until you see browned spots and the shell feels firmer when you tap it with tongs. If your pan is crowded, use two sheet pans so the tortillas are in a single layer.
Can I make these dairy-free?
Yes. Skip the cheese or use a dairy-free shredded cheese. For the sauce, swap the Greek yogurt for a dairy-free yogurt or use mashed avocado with lime and a pinch of salt.
How can I make it spicier for adults?
Add chipotle in adobo to the chicken, serve pickled jalapeños, or drizzle hot sauce over the finished tacos. Keep the base mild so the kids are still happy. Also, chili powder heat varies by brand, so start lighter if your crew is sensitive.
