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These crispy sheet pan tacos are packed with seasoned ground chicken, cheddar cheese, and warm corn tortillas. The perfect weeknight meal for a quick and easy taco night!

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Taco night just got easier! These crispy sheet-pan chicken tacos are packed with juicy, seasoned ground chicken, melty cheddar cheese, and warm corn tortillas. Baked to golden brown perfection, they’re great for busy weeknights, and you can even swap in lean ground beef for a delicious twist.

Best of all? This delicious recipe is made entirely on a baking sheet, so cleanup is a breeze. Serve them with your favorite toppings, like pico de gallo, sour cream, or hot sauce, and pair them with a quick side dish for a complete meal.

Why I Used Spices Instead of Taco Seasoning

While traditional taco seasoning is convenient, I prefer using a custom blend of chili powder, garlic powder, cumin, cinnamon, oregano, and paprika. Mixing only takes 1-2 minutes, but the flavor payoff is worth it!

• More depth of flavor: Pre-made taco seasoning often contains fillers, whereas fresh spices give you a bolder, more robust taste.
• Less sodium: Controlling the seasoning means adjusting the salt to your preference.
• Customizable heat: Add red pepper flakes or extra black pepper for a spicier kick!

How to Make Sheet Pan Chicken Tacos

Ingredients You’ll Need

• Ground Meat — I used ground chicken, but you can also substitute lean ground beef or rotisserie chicken for an even quicker option.
• Cheddar Cheese — gives the tacos a melty, gooey texture. Looking for the ultimate melt? Skip bagged cheese coated in anti-caking agents and shred a block of cheese instead.
• Corn Tortillas—When baked, they become crispy and golden brown. You can also use flour tortillas for a softer taco.
• Seasonings – A mix of garlic powder, onion, chili powder, cumin, oregano, paprika, and cinnamon brings out deep, bold flavors.
• Olive Oil – Helps brown the ground chicken for extra flavor.
• Lime Juice & Chicken Broth – Adds moisture and tangy brightness to the ground meat.

Step-by-Step Directions

Preheat the oven to 425°F and prepare a large baking sheet with cooking spray or parchment paper.

In a large skillet over medium-high heat, cook the ground chicken with olive oil, onion, jalapeño, and garlic until browned.

Add the chili powder, cumin, cinnamon, paprika, and oregano, stirring for about 1 minute.

Pour the lime juice and chicken broth, then simmer until the mixture thickens.

Heat the corn tortillas in the microwave with a damp paper towel to make them pliable.

Fill each tortilla with the ground chicken mixture and cheddar cheese, then fold the tortillas in half and press gently.

Sprinkle extra cheese on top to help them hold their shape.

Bake for 10-12 minutes, until the top of the sheet pan tacos is golden brown and crispy.

Serve warm with your favorite toppings, like pico de gallo, sour cream, or hot sauce.

More Easy Mexican Dinner Ideas You’ll Enjoy

• Green Chile Chicken Enchiladas
• Taco Tater Tot Casserole
• Crispy 30 Minute Bean & Cheese Taquitos
• Taco Burgers

Using Ground Beef Instead of Chicken

If you prefer ground beef over chicken, swap in lean ground beef and follow the same steps. The ground beef mixture may release more fat, so drain any excess grease after browning.

For an even easier shortcut, pulse cooked ground beef in a food processor for a finer texture before adding it to your tacos.

Quick Side Dishes to Serve with Sheet Pan Tacos

These crispy tacos pair well with a variety of side dishes:

• Black Beans or Refried Beans – A simple, protein-packed side.
• Mexican Rice – Classic and flavorful, perfect for rounding out your meal. (This is our family favorite)
• Air Fryer Tortilla Chips – Serve with pico de gallo or guacamole for a crunchy side.
• Grilled Vegetables – Bell peppers and zucchini make a fresh, healthy option.

Frequently Asked Questions (FAQs)

What supplies do I need for this recipe?

• Large Baking Sheet
• Cooking Spray or Parchment Paper
• Large Skillet
• Cutting Board and Knife

Can I make this recipe ahead of time?
Yes! You can cook the ground chicken mixture up to 24 hours before and store it in an airtight container in the fridge. When ready to bake, assemble the tacos and pop them in the oven.

How do I store leftover tacos?
Any leftover sheet pan tacos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer for the best crispy taco texture.

Can I use flour tortillas instead of corn?
Yes! Flour tortillas will be softer and less crispy but still work well in this recipe.

Make These Sheet Pan Tacos Tonight!

This new recipe is guaranteed to be a hit with the whole family! With crispy, cheesy shells, and a bold, flavorful filling, these sheet pan chicken tacos are perfect for busy weeknights. Try them for your next taco night, and don’t forget to rate the recipe if you love it!

Will you be making these tacos soon? Let me know in the comments!

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