Crispy Sheet Pan Chicken Tacos

Did I have you at crispy?

These tacos are speedy to put together and get their crunch from brushing with olive oil and high oven temperature rather than frying. Move over chimichanga – these are healthier and just as tasty.

Get everything ready before you start assembling and these will be out of the oven quickly. The French call this “Mis en place”. I just call it smart cooking.

Olive oil is my preference as it is healthier, but vegetable oil works too if that is what you have. You can cut a corner by using your favorite taco seasoning package mix in place of the seasonings. The best part is they all cook at once on a sheet pan. Easy to make and simple for clean up.

I make these regularly for a weeknight one dish dinner. Your friends or family will love them for a casual drop in Friday night gathering. Ask them to bring chips and ice cream and you’ve got yourself a casual gathering.

Crispy Sheet Pan Chicken Tacos

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Serves: 8

Ingredients

• 2 tablespoons olive oil
• 1 pound ground chicken (chicken is my first choice but I like ground bison and ground beef too)
• 1 cup finely chopped onion
• 2 teaspoons finely chopped garlic
• 1-1/2 teaspoons chili powder
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon oregano
• 1 teaspoon Kosher salt
• 1 can (15 ounce) pinto or black beans, drained, rinsed and drained again
• 2-3 Tablespoon olive oil for brushing pan and tacos
• 8 flour tortillas (8-inch size)
• 2 cups shredded Monterey Jack or cheddar cheese
• For serving:
• Shredded lettuce (I like iceberg)
• Guacamole
• Sour cream
• Salsa

Instructions

1. Preheat oven to 400 degrees F.
2. Heat olive oil over medium heat in a saute pan and brown chicken breaking it into small clumps until cooked through; add onion and garlic and cook and stir until softened and clear about 2 to 3 minutes, then sprinkle in chili powder, paprika, cumin, oregano and salt and stir well. Add beans, stir and remove from heat.
3. Brush a baking sheet with a light coat of olive oil.
4. Wrap 4 tortillas in a towel and microwave 30-40 seconds to soften. Unwrap tortillas and lay flat (I assemble them on the baking sheet. Or assemble on counter and transfer to oiled baking sheet). Brush lightly with oil, then put ½ cup of the chicken bean mixture on one side; sprinkle ¼ cup cheese over chicken and beans and fold tortilla over the filling pressing to make half moons; brush the top lightly with oil.
5. Repeat step 4 with remaining tortillas.
6. Bake 10 minutes; flip tacos over and bake until light brown and crisp, about 5 to 8 minutes longer.
7. Serve with lettuce, guacamole, etc.

Notes

Baked tacos can also be gently pried open and filled with shredded lettuce, etc.

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