Description
These Irresistible Crispy Sheet Pan Chicken Tacos are a quick and delicious weeknight meal featuring shredded chicken, black beans, and corn seasoned with cumin, smoked paprika, and garlic. Baked on a sheet pan with cheese melted to perfection on top of crisp corn tortillas, they are garnished with fresh lettuce, tomatoes, avocado, and a dollop of sour cream for a perfectly balanced taco experience.
Ingredients
Scale
Filling
- 1.5 tbsp olive oil
- 1/2 cup onion, diced
- 1 tsp garlic, minced
- 2 cups cooked chicken, shredded into 1-inch pieces
- 3/4 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 3/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup salsa (preferably Pace Chunky Salsa)
- 3 tbsp cilantro, chopped
- 1/4 tsp smoked paprika
Tacos
- 12 corn tortillas
- 1.75 cups cheese, freshly shredded (cheddar or Mexican blend recommended)
- 1/2 cup vegetable oil (for crisping tortillas)
Toppings
- Lettuce, finely shredded into 1/8-inch ribbons
- Tomatoes, diced
- Sour cream
- Hot sauce
- Sliced avocado
Instructions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add diced onions and minced garlic, sautéing until soft and fragrant, about 3-4 minutes. Mix in shredded cooked chicken, black beans, corn, cumin, smoked paprika, salt, and pepper. Stir well to combine and cook for 5 minutes until heated through. Remove from heat and fold in salsa and chopped cilantro for added freshness.
- Crisp the tortillas: Preheat the oven to 400°F (200°C). Brush each corn tortilla lightly on both sides with vegetable oil. Arrange the tortillas in a single layer on a large sheet pan. Bake for about 5 minutes until they become crispy but still pliable to fold.
- Assemble the tacos on the sheet pan: Remove the tortillas from the oven. Evenly distribute the filling mixture onto each tortilla, then sprinkle shredded cheese generously on top of the filling.
- Bake the tacos: Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are crisped to your liking.
- Add toppings and serve: Remove the tacos from the oven. Top with finely shredded lettuce, diced tomatoes, sliced avocado, a dollop of sour cream, and a drizzle of your favorite hot sauce for extra heat. Serve immediately for best texture and flavor.
Notes
- Use fresh shredded cheese for better melting and stretchiness.
- Adjust spices like cumin and smoked paprika to your taste preference.
- For a spicier version, add jalapeños or hot sauce to the filling.
- Make sure to evenly brush oil on tortillas to ensure even crisping.
- Cooked chicken can be grilled, roasted, or rotisserie for convenience.
- Leftovers can be refrigerated and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Sheet Pan Chicken Tacos, Crispy Chicken Tacos, Easy Chicken Tacos, Mexican Dinner, Sheet Pan Dinner