Sheet pan chicken tacos are crispy tacos that are baked on a sheet pan loaded with juicy, shredded chicken seasoned with Mexican spices. Stuffed along with the chicken are tomatoes and Mexican cheese.
Recipe Highlights
- How they taste: Sheet pan chicken tacos are started with soft shell tacos then baked until they become crispy. During the baking the cheese melts into the seasoned chicken and veggies. The first bite is a crispy taco shell then you get a mix of the melty cheese and Mexican spices.
- Skill level: A very simple recipe to make. They are perfect for weeknights because you can bring a rotisserie chicken from the store and make them.
- Storing: They will keep very well I the fridge stored for a few days. You can even reheat them in the air fryer and the shell will get crispy again.
Ingredient tips
- Chicken: The sheet pan chicken tacos recipe call for shredded chicken. But,You can also chop up chicken breast or boneless chicken thighs finely. Cook them on the stove top then add in the taco seasoning and make the recipe as directed. My 2 ingredients salsa chicken would also be perfect for a filling.
- Tortillas: Make sure you’re using corn tortillas only. They can be white or yellow corn, that part is a matter of personal preference and isn’t important to the recipe. But, flour tortillas are not recommended because they burn super fast. Corn tortillas handle heat much better and come out crispy in the oven.
- Cheese: Pre-shredded Mexican cheese is completely fine here. If you wanted to grate your own cheese a mix of mild cheddar and Monterey Jack is perfect. For a great Mexican cheese you can also use cotija, queso fresco, mozzarella or Oaxaca.
- Filling: The base recipe here uses freshly chopped roma tomato. Additional ingredients can be pico de gallo, black beans, salsas and corn for some examples. A classic finishing of onion and cilantro is an option as well.
Dipping the sheet pan tacos
The most classic dip that you can use will always be guacamole. However, here are some examples to change things up from cheesy dips to fresh dips:
- Avocado Lime Ranch Dressing
- Velveeta Cheese Sauce
- Velveeta Chili Cheese Dip
- Ranch Dip
- Green Goddess Dip
Chef’s tips
- I’ve gotten the crispiest tacos by flipping them and using only minimum oil in the recipe. Too much oil and the tacos can’t crisp up due to the excess fat and not enough heat. Too little and they’ll burn quickly. Flipping the tacos mid-cook help both sides crisp up nicely. Note, some of the filling can fall out while flipping but for the texture I feel it’s worth. You can also make sheet pan chicken tacos without flipping them as well.
- Save the fresher fillings for after the cook. Tacos work so well because of the combination of fresh versus cooked ingredients. Things like the guac, and pico are best served after cooking.
How To Make Sheet Pan Chicken Tacos
- Start by making the chicken filling on the stove top. Add in the tomatoes as well while simmering the chicken mix.
- Spray the sheet pan with cooking oil then place the tortillas down. Bake them for a few minutes to soften the tortillas.
- Remove from the oven then add a little filling to each tortilla then fold it over. Place back in the oven.
- After 10 minutes, remove the sheet pan tacos and carefully flip them. Place back in oven and bake until the tortillas are crispy.
- Remove from the oven and allow them to cool down before serving.
Mexican inspired recipes to try next
- Queso Fundido
- Sheet Pan Beef Tacos
- Mexican Street Corn Dip
- Sheet Pan Black Bean Tacos
- Mexican Breakfast Casserole
- Sheet Pan Mexican Potatoes
- Mexican Meatballs
- Mexican Chicken & Rice Casserole
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Sheet Pan Chicken Tacos
Sheet pan chicken tacos are crispy tacos that are baked on a sheet pan loaded with juicy, shredded chicken seasoned with Mexican spices. Stuffed along with the chicken are tomatoes and Mexican cheese.
Ingredients
- 12 corn tortillas (street taco tortillas)
- 1 pound shredded chicken
- 2 pack taco seasoning
- 1 roma tomato (diced)
- cooking oil spray
Instructions
- Preheat the oven to 425℉.
- In a pan, add the chopped chicken, diced tomatoes and the two packs of taco seasoning. Add in only 3/4 cup of water then bring to a simmer. Allow the taco seasonings to thicken and simmer in the chicken for 5 minutes then turn off the heat.
- Spray the sheet pan with the cooking spray. Then lay the tortillas down and sprinkle som cheese over each tortilla. Place the pan in the oven for 3-4 minutes to heat the tortillas.
- Remove the pan, then place a spoonful of the chicken mixture to one side of the tortilla. Carefully fold the tortillas then press down slightly with a spatula.
- Place the pan back in the oven and bake for 10 minutes. After 10 minutes, remove the pan and carefully flip the tacos. Bake a remaining 10 minutes then remove.
- Allow to cool a bit before serving.
Nutrition
Calories: 132kcal | Carbohydrates: 15g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 511mg | Potassium: 147mg | Fiber: 3g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you