Combine two comfort food classics into one incredible, high-protein creation with these Crispy Chicken Parm Tacos!
Instead of traditional tortillas, these tacos feature 100% cheese shells baked until golden, crispy, and sturdy. Stuffed inside are crunchy, panko-parmesan baked chicken tenders, warm basil-infused marinara sauce, and fresh garnishes. It’s low-carb, packed with protein, and super fun to assemble!
Prep time, Cook time, Servings
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4 tacos (2 servings)
Ingredients
For the Crispy Chicken Tenders
1 lb (450g) chicken breast, cut into thin tenders
Wet Dip: 1 egg + 2 tbsp milk + 1 tbsp sriracha + ½ tsp garlic powder + ½ tsp onion powder + pinch of salt & pepper
Breading: ½ cup panko breadcrumbs + ¼ cup grated parmesan cheese
For the Crispy Cheese Taco Shells
1 ½ cups shredded mozzarella cheese
4 sliced mozzarella or provolone rounds (optional, for center stability)
For Assembly & Sauce
¾ cup marinara or tomato sauce, heated with a few fresh basil leaves
Garnish: Freshly chopped basil & extra grated parmesan cheese
Step-by-Step Instructions
1. Bread & Bake the Chicken 🐔
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Whisk all wet dip ingredients in a bowl. In a separate shallow dish, combine the panko breadcrumbs and grated parmesan. Dip each chicken tender into the wet egg mixture, coat thoroughly in the panko-parmesan mixture, and place on the baking sheet. Drizzle or lightly spray the tops of the chicken tenders with a little oil (olive oil or your favorite cooking spray) for maximum crispiness. Bake for 12 minutes first before adding the cheese taco shells.
2. Bake the Cheese Taco Shells 🧀
On a second parchment-lined baking sheet, make 4 circular mounds of shredded mozzarella. Optional: Place a slice of mozzarella cheese directly in the center of each circle to help reinforce the shell structure (or simply use extra shredded cheese in the center). Place in the oven alongside the chicken for the remaining 8–10 minutes until the edges are deep golden brown and bubbly.
3. Shape into Taco Shells 🌮
Remove the cheese rounds from the oven. Let them cool for 1–2 minutes until workable but pliable. Carefully lift each round and drape it over the flipped backside of a muffin tin (between the cups) or a taco holder so it cools into a crisp U-shaped taco shell.
4. Heat the Marinara Sauce 🍅
In a small saucepan over low heat, warm the marinara sauce with a handful of fresh basil leaves until fragrant and hot.
5. Assemble & Serve ✨
Place a crispy baked chicken tender inside each cheese taco shell. Scoop warm basil marinara over the chicken, then decorate with freshly chopped basil and a sprinkle of grated parmesan cheese. Serve warm!