The Easiest Sheet Pan Crispy Chicken Tacos Recipe
Makes: 10 Servings
Per Serving: 15g Protein | 220 Cal
My favorite easy weeknight dinner is tacos. You can pack them with veggies, stuff them with flavorful lean protein, and top them with any of your favorite toppings, so really, what's not to love? They're a crowd-pleaser for a reason, but sometimes I find myself looking beyond my usual go-to recipe for something a little bit different.
Enter these super simple sheet pan tacos that'll give your next taco night a real upgrade (with a fun twist). They’re so crispy (without being fried), packed with protein, and easy to make. Plus, they couldn’t be easier to customize to your tastes, which makes them the perfect dish to make for a family dinner or a large crowd.
With minimal prep and even less clean-up, these crispy chicken tacos are sure to be a new family favorite!
Why You’ll Love This Easy Crispy Chicken Tacos Recipe
So crispy and crunchy: No need to pull out the deep fryer! These crispy chicken tacos get their satisfying texture from just a little olive oil and a super hot oven.
Filled with protein: With a filling made of rotisserie chicken, black beans, and melty cheese, these tacos are a high-protein meal everyone will love.
Very little time spent prepping and cleaning up: These sheet pan tacos are so simple! You only need a skillet and an oven—and a sheet pan, of course.
So many toppings, so little time: Top your tacos with avocado, pico de gallo, salsa, sour cream, fresh lettuce, chopped cilantro, pickled onions and jalapeños, or Greek yogurt to make these tacos your own.
Ingredients
For the tacos:
1 yellow or red onion, diced
1 tablespoon garlic, minced
8 oz rotisserie chicken breast, shredded
½ cup corn (if canned, drained and rinsed)
½ cup black beans (if canned, drained and rinsed)
¾ cup salsa verde
½ packet of taco seasoning (or use homemade taco seasoning)
¼ cup olive oil (for brushing)
10 tortillas (I used corn, but flour works too!)
1 cup shredded cheese (swap for dairy-free if needed)
For toppings:
Pico de gallo (store-bought to save time!)
Chopped lettuce
Avocado
Greek yogurt or sour cream (dairy-free works too)
Fresh cilantro
Green onions
Instructions
Preheat the oven: Preheat the oven to 425 degrees F.
Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent, about 3-5 minutes.
Finish the taco filling: Add the shredded chicken, corn, black beans, salsa verde, and taco seasoning. Give it a good stir and cook for about 5 minutes. Remove the black bean mixture from the heat and set it aside.
Warm the tortillas: Wrap tortillas in a lightly damp paper towel and microwave them for about 1 minute to soften them.
Assemble the tacos: Brush the back of each tortilla with a little olive oil and lay them on a sheet pan lined with parchment paper (you could also work on a cutting board or separate sheet pan and then transfer the assembled tacos to a second sheet pan). Sprinkle cheese on half of each tortilla, then add the chicken mixture on top of the cheese. Gently fold the tortillas over the filling and lightly press them down (don’t crack it). Brush the folded-over tortillas with a little oil.
Bake: Transfer the sheet pan to the top rack of the preheated oven and bake the tacos for about 20 minutes, until they’re golden brown and crispy.
Add your toppings: Take the tacos out of the oven and let them cool for a few minutes. Then, gently open them up and pile on your favorite taco toppings like shredded lettuce, cilantro, salsas, avocado, a dollop of sour cream or Greek yogurt, or a little fresh lime juice. Enjoy!
Nutrition Information (Per Taco - Makes 10 Crispy Tacos)
Calories: 220
Protein: 15g
Carbs: 23g
Fat: 8g
Swaps & Substitutions
Make them spicier: Add diced jalapeños or a drizzle of hot sauce.
Swap the protein: Use shredded beef, lean ground beef, ground turkey, lentils, or a plant-based alternative.
Try a different cheese: Pepper jack, Monterey jack, cheddar cheese, or even a dairy-free option all work great.
Meal prep hack: Make the filling ahead of time and store it in the fridge for up to 3 days. You'll have plenty of tacos for the next few days. Don’t pre-bake your tacos, though, or you'll end up with soggy tortillas.
FAQs
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Definitely! Try flour tortillas, whole-wheat or low-carb tortillas, or even grain-free tortillas. Just make sure to watch them as they bake so they don’t get too crispy.
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Store leftover chicken tacos in an airtight container in the fridge for up to 3 days. Reheat leftover tacos by crisping them up in a 375-degree F oven for about 5-7 minutes. You could also use a toaster oven.
Only have leftover filling? No problem. Store it in an airtight container in the fridge for up to 3 days, then assemble your tacos and bake in a 425-degree F oven for about 20 minutes, as the recipe says.
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They do! Assemble and bake the tacos, then let them cool completely. Freeze them on a pan in a single layer. Once they’re frozen, transfer them to a freezer-safe reusable bag or a freezer-safe airtight container. Bake them at 400 degrees F for 10-15 minutes to reheat them. Add your toppings and you’re ready to rock.
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Microwaving the tortillas wrapped in a damp paper towel helps soften them enough to use more easily. Brushing them with olive oil before filling and folding them can help prevent the tortillas from drying out too much in the oven (which leads to cracks).
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Just use a dairy-free cheese alternative in place of the shredded cheese and a plant-based yogurt or dairy-free sour cream for a taco topping.
These crispy, cheesy, flavor-packed tacos are perfect for a quick weeknight dinner, meal prep, or even entertaining—the whole family is going to love it! Let me know in the comments how you topped yours!
Crispy Chicken Tacos
These sheet pan tacos come together quickly and easily. Perfect for weeknight dinners or serving a crowd, you can customize them with all of your favorite toppings for a delicious dinner everyone will love.
Ingredients
- 1 yellow or red onion, diced
- 1 tablespoon garlic, minced
- 8 oz rotisserie chicken breast, shredded
- ½ cup corn (if canned, drained and rinsed)
- ½ cup black beans (if canned, drained and rinsed)
- ¾ cup salsa verde
- ½ packet of taco seasoning (or use homemade taco seasoning)
- ¼ cup olive oil (for brushing)
- 10 tortillas (I used corn, but flour works too!)
- 1 cup shredded cheese (swap for dairy-free if needed)
- Pico de gallo (store-bought is fine!)
- Chopped lettuce
- Avocado
- Greek yogurt or sour cream (dairy-free works too)
- Fresh cilantro
- Green onions
Instructions
- Preheat the oven: Preheat the oven to 425 degrees F.
- Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent, about 3-5 minutes.
- Finish the taco filling: Add the shredded chicken, corn, black beans, salsa verde, and taco seasoning. Give it a good stir and cook for about 5 minutes. Remove the black bean mixture from the heat and set it aside.
- Warm the tortillas: Wrap tortillas in a lightly damp paper towel and microwave them for about 1 minute to soften them.
- Assemble the tacos: Brush the back of each tortilla with a little olive oil and lay them on a sheet pan lined with parchment paper (you could also work on a cutting board or separate sheet pan and then transfer the assembled tacos to a second sheet pan). Sprinkle cheese on half of each tortilla, then add the chicken mixture on top of the cheese. Gently fold the tortillas over the filling and lightly press them down (don’t crack it). Brush the folded-over tortillas with a little oil.
- Bake: Transfer the sheet pan to the top rack of the preheated oven and bake the tacos for about 20 minutes, until they’re golden brown and crispy.
- Add your toppings: Take the tacos out of the oven and let them cool for a few minutes. Then, gently open them up and pile on your favorite taco toppings like shredded lettuce, cilantro, salsas, avocado, a dollop of sour cream or Greek yogurt, or a little fresh lime juice. Enjoy!
Nutrition Facts
Calories
220Fat
8 gCarbs
23 gProtein
15 g