Sheet Pan Tacos (Oven Tacos)
Taco night just got a whole lot easier — and a little more fun. These sheet pan tacos have everything you love about taco night (melty cheese, flavorful filling, endless toppings) but without the mess or last-minute scrambling.
It’s the perfect weeknight solution when everyone’s eating on different schedules — the tacos stay warm, reheat beautifully, and can be wrapped up to go for practice or late-night snacks. Bonus: my kids swear they taste just like Taco Bell… thanks to our creamy, smoky chipotle crema.
Ingredients
For the tacos:
4–5 cups grilled chicken (I used leftovers from the freezer, but rotisserie chicken works great)
1 bell pepper (any color), diced
½ onion, diced
2 tablespoons minced garlic
1 tablespoon ground cumin
½ teaspoon dark chili powder
⅛ teaspoon cayenne pepper
Salt, to taste
Juice of 1 lime
Flour tortillas
Shredded cheese (cheddar, Monterey Jack, or a blend)
Optional toppings:
Shredded lettuce
Pico de gallo
Guacamole
Sour cream
Chipotle crema (see below)
Instructions
Preheat & prep:
Preheat your oven to 350°F. Line a large sheet pan with parchment or foil for easy cleanup.Make the filling:
In a large skillet, warm a drizzle of oil over medium heat. Add the onion, bell pepper, and garlic, and cook for 4–5 minutes until softened. Stir in the chicken, cumin, chili powder, cayenne, salt, and lime juice. Toss until everything’s coated and heated through.Assemble the tacos:
Lightly warm your tortillas on a skillet before assembly. Layer with sour cream or chipotle crema, cheese and your protein mixture, then fold and place on your sheet pan. Lay tortillas out on the sheet pan.Bake until golden:
Bake for 10–12 minutes, flipping halfway through, until tortillas are golden and the cheese is melted.
Homemade Chipotle Crema (Optional, but worth it!)
Whisk together:
1 cup mayo (or 1/2 mayo, 1/2 sour cream)
3 chipotle peppers in adobo (minced)
Juice of 1/2 a lime
Pinch of cayene
Pinch of paprika
Pinch of salt