Did you know that you can have the most delicious Sheet Pan Chicken Tacos on the table for dinner in under 45 minutes? The chicken is coated in the perfect mix of spices and then fried in the pan and shredded. We use the chicken to stuff the tacos on a large baking pan with some cheddar cheese and then bake until golden. Then load the chicken tacos up with a beautiful cherry tomato salsa and of some zesty guacamole and enjoy!
What’s to Love About Sheet Pan Chicken Tacos
- allergy friendly – this recipe is egg and nut free and can easily be made gluten free and dairy free.
- quick & easy – dinner in under an hour is always a big bonus. This delicious taco recipe is also SO easy to make!
- simple ingredients – this recipe easy to find, simple ingredients, all of which I found at my local grocery store.
- for the whole family – this makes more than enough tacos for 4 with leftovers. Serve them loaded up as suggested or deconstruct the tacos for pickier eaters.
Ingredients Notes & Substitutions
Here are all of the ingredients you will need to make these simple Sheet Pan Chicken Tacos, including any ingredient notes and possible substitutions. Please see the recipe card at the bottom of the post for the full recipe including ingredient quantities.
- chicken thigh – I prefer to use skinless and boneless chicken thigh as they are more flavoursome and moist than chicken breasts. There is no need to chop the chicken before cooking, which reduces the prep time.
- spice mix – for this recipe you will need sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, sea salt flakes and freshly ground cracked black pepper.
- cherry tomatoes – I prefer the sweetness of cherry tomatoes for salsa than larger tomatoes. You can swap the cherry tomatoes for grape tomatoes if preferred or regular tomatoes if that is what is available to you.
- red onion
- coriander – also known as cilantro. I know coriander can be divisive so if you’re not a fan then feel free to leave it out.
- extra virgin olive oil – extra virgin olive oil is such a pantry staple for me and the oil I use in just about all of my cooking. I always opt for extra virgin as it is less processed and nutritionally better for you than the more processed olive oil.
- mini flour tortillas – I’ve used gluten free tortillas and they worked perfectly. I do love 100% corn tortillas but for this recipe flour tortillas work best.
- grated cheddar cheese – I always prefer to grate my own cheese as most pre-grated cheeses contain additives. If you are dairy intolerant you can leave the cheese out of this recipe.
- fresh lime juice
- 3 Ingredient Guacamole – you will need two avocados, fresh lime juice and sea salt flakes to make the guac.
- quick pickled red onions (optional) – to make the quick pickled red onions you will need apple cider vinegar, pure maple syrup (or honey) and a whole red onion.
Optional Extras
I personally think these Sheet Pan Chicken Tacos have such a great combination of flavors when topped with the cherry tomato salsa, guac and quick pickled red onions. BUT, if you do want to be a little extra then here are some delicious additions you can choose:
- hot honey sauce – this sweet and spicy hot sauce is definitely trending right now. Drizzle some hot honey over this dish before serving for a kick of heat. If you’re not sure what hot honey is, it’s a sauce made from honey and chilis (usually dried chili flakes and cayenne pepper) and can be used as part of a salad dressing or dipping sauce. You can also use hot honey on pizza, french fries, chicken wings etc. It is so yummy!
- sour cream
- jalapeno peppers
- extra vegetables – I like to chop up some extra vegetables to serve alongside the tacos when serving to my fussy little eaters who don’t like guac or salsa. I chop up some cucumber and capsicum (red peppers) to serve alongside the plain tacos.
How to Make Sheet Pan Chicken Tacos
As I mentioned earlier, this recipe is super easy to make. Here’s how:
First, season the chicken with the spices. Add the spices and olive oil to a large bowl and whisk to combine. Add the chicken thighs and toss to coat the chicken thighs evenly in the spice mixture.
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Bring a large frying pan or skillet to a medium heat and then add some olive oil. Add the chicken thighs and fry for about 7 minutes on each side or until cooked through. Turn off the heat and use two forks to shred the fried chicken in the pan. Toss the shredded chicken through the spices.
Line a large sheet pan (baking tray) with baking paper. Place a tortilla on the tray and top with some shredded chicken and a little grated cheese on one half of the tortilla. Fold the tortilla over and move to the end of the pan. Repeat this until all of the tortillas have been stuffed with all of the chicken and grated cheese. Top the tacos with more grated cheese and then place in the oven to bake for 7 minutes.
While the tacos are baking, make the salsa by adding the quartered cherry tomatoes, red onion, olive oil, coriander, lime juice, salt and pepper to a small bowl and toss to combine.
Make the guacamole by mashing the avocados with lime juice and salt.
To serve, add your desired amount of tacos to a plate and top with some guacamole and cherry tomato salsa. I like to eat them with a knife and fork rather than using hands as they are quite different to a traditional taco.
Storage
Store leftover chicken tacos in an airtight container in the fridge for up to 3 days. You can reheat before eating if desired. To get that just cooked crispiness I would recommend heating in the air fryer. Store the guacamole and cherry tomato salsa in separate airtight containers. Drizzle some fresh lime juice over the top of the guac to help prevent it from browning. The guacamole will only last a day or two in the fridge.
Need some dessert inspiration? I would recommend my Granola Stuffed Baked Apples with some vanilla ice cream.
Sheet Pan Chicken Tacos
Equipment
- Large sheet pan baking tray
- Parchment paper
- Measuring Cups & Spoons
- Whisk
- Large frying pan
- 2 Small glass mixing bowl
- Masher
Ingredients
- 1 kg chicken thigh, skinless and boneless
- 1 teaspoon sea salt flakes
- cracked black pepper , to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 tablespoons extra virgin olive oil
- 12 mini flour tortillas
- 2 cups grated cheddar cheese
To serve
- Quick pickled red onions, optional
3 ingredient guacamole
- 2 avocadoes, flesh
- 1 lime, juiced
- 1/4 teaspoon Sea salt flakes
Cherry tomato salsa
- 200 grams cherry tomatoes, quartered
- 1/2 lime, juiced
- 1 tablespoon extra virgin olive oil
- ¼ red onion, finely diced
- small handful coriander, roughly chopped
- ¼ teaspoon sea salt flakes
- Cracked black pepper , to taste
Instructions
- Preheat the oven to 180°C. Line a large baking tray with parchment paper.
- To a large bowl add the salt, pepper, garlic powder, onion powder, sweet paprika, ground cumin, dried oregano and 2 tablespoons of the olive oil. Whisk to combine.
- Add the chicken thigh fillets to the bowl and toss to coat evenly in the marinade.
- Heat a large frying pan or skillet on a medium-high heat. Add a tablespoon of olive oil once hot and then the marinated chicken thighs. Fry on both sides for about 4 minutes each side or until golden brown and then chicken is cooked through.
- Turn off the heat and use two forks the shred the chicken while in the pan. Set aside.
- Add a flour tortilla to the baking tray. Top with some shredded chicken on one half and a little grated cheese. Fold the other half of the tortilla over to cover the chicken and cheese and top with a little more grated cheese. Repeat this process until all the tortillas have been filled with chicken and cheese, lining them up so they have a little space between each one.
- Place the tray into the oven and bake for 7 minutes or until golden and crisp and the cheese is melted on the inside.
- While the tacos are in the oven baking, make the guacamole and cherry tomato salsa. Add the avocado flesh to a small bowl along with the lime juice and salt. Mash the avocado up with a fork and mix all together. Add the quartered cherry tomatoes to a second small bowl. Add the lime juice, olive oil, red onion, coriander, salt and pepper. Toss to combine.
- To serve, transfer the desired number of tacos per person onto a plate and top with your choice of the toppings. Serve warm.
Notes
To make dairy free
- don’t add cheddar cheese
- make sure to buy all dairy free ingredients
To make gluten free
- use gluten free tortillas
- check all ingredients are gluten free
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