Name: Sheet-Pan Crispy Chicken Tacos
Total time: 40 min
Ingredients: Crispy Chicken Tacos; 12 ounces shredded rotisserie chicken breast (about 3 cups); 1/2 cup sour cream; 1 1/2 tablespoons reduced-sodium taco seasoning mix; 1/8 teaspoon salt; 8 (6-inch) corn tortillas; 1 cup shredded Mexican 4-cheese blend; Avocado Cilantro Crema; 1 small avocado, chopped (about 1/2 cup); 1/2 cup sour cream; 1/2 cup packed fresh cilantro leaves, finely chopped; 1/4 cup lime juice, plus wedges for serving; 2 tablespoons extra-virgin olive oil; 1 medium clove garlic, grated; 1/8 teaspoon salt; Pico de gallo (optional)

Sheet-Pan Crispy Chicken Tacos

5.0

(8)

7 Reviews

These crispy chicken tacos are filled and baked on a sheet pan for a super-crunchy exterior and warm, melty middle. The creamy avocado crema combined with fresh cilantro is the perfect accompaniment. Don’t be tempted to squeeze the tacos onto one baking sheet—they crisp up best with plenty of space. Be sure to rotate the pans halfway through baking so they cook evenly.

Craig Ruff

Updated on April 22, 2024

Tested by

Catherine Jessee

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Active Time:

20 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Sesame-Free Soy-Free High-Protein Egg-Free Gluten-Free

Tips from the Test Kitchen

Expert advice and tips straight from EatingWell's Test Kitchen

These tacos are best freshly cooked, but if you have any leftovers, reheat them in an air fryer, oven or toaster oven. The tortillas will get soggy in the microwave.
Try to put the cheese as close to the edges of the tortilla as possible to ensure that it gets crispy. The frico is the best part!
These tacos are a great base for plenty of toppings—slaw and salsa would be great.

a recipe photo of the Sheet-Pan Crispy Chicken Tacos — Photographer: Jen Causey

Nutrition Notes

Is Rotisserie Chicken Good for You?

Rotisserie chicken is a great timesaver in the kitchen! It’s also a great source of protein and other nutrients, including vitamin B12, selenium, choline and niacin. Many rotisserie chickens have been brined or injected with a saline solution, which adds a lot of sodium to the bird. If you’re watching your sodium intake, you can still enjoy it in moderation. Or if you prefer, try our Best Poached Chicken recipe for a quick, easy and lower-sodium shredded chicken that can be used for these tacos.

Is Cheese Healthy?

Cheese is a good source of protein and other nutrients, including calcium. While cheese does have saturated fat, there is evidence that suggests that the type of saturated fat in cheese may not be as harmful as other types of saturated fats. Cheese also has probiotics, which not only support a healthy gut, but a healthy mouth as well.

Frequently Asked Questions

Can I Make This Ahead?

Absolutely. You can make the full recipe ahead of time. Store the assembled tacos in an airtight container and the crema in another. For extra-crispy results when reheating the tacos, there’s nothing better than using an air fryer. If an air fryer is unavailable, a 350°F conventional oven or toaster oven is your next best bet—check them often until they’re warmed through. Note: We would avoid heating tacos in the microwave unless soggy taco shells don’t bother you.

What Should I Serve with Sheet-Pan Crispy Chicken Tacos?

You can’t go wrong with a combination of black beans, corn and rice, but we like these ingredients gussied up a bit. To that end, some of our favorite taco topping recipes are Roasted Corn, Black Bean & Mango Salad and Easy Cilantro-Lime Rice.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

Ingredients

Crispy Chicken Tacos

12 ounces shredded rotisserie chicken breast (about 3 cups)
1/2 cup sour cream
1 1/2 tablespoons reduced-sodium taco seasoning
1/8 teaspoon salt
8 (6-inch) corn tortillas
1 cup shredded Mexican 4-cheese blend

Avocado Cilantro Crema

1 small avocado, chopped (about 1/2 cup)
1/2 cup sour cream
1/2 cup packed fresh cilantro leaves, finely chopped
1/4 cup lime juice, plus wedges for serving
2 tablespoons extra-virgin olive oil
1 medium clove garlic, grated
1/8 teaspoon salt
Pico de gallo (optional)

Directions

To prepare tacos: Position oven racks in top third and lower third; preheat to 450°F. Liberally coat 2 large baking sheets with cooking spray. Stir together chicken, sour cream, taco seasoning and salt in a medium bowl until well combined.
Wrap tortillas in damp paper towels; microwave on High until warm and pliable, 30 to 45 seconds. Carefully place 4 tortillas on each baking sheet. Spread chicken mixture evenly over 1 half of each tortilla; top with cheese. Fold the tortillas in half and gently press, ensuring tortillas stay folded.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Bake, flipping the tacos and rotating the baking sheets between top and bottom racks halfway through, until the tortillas are golden and crisp, 14 to 16 minutes.
Meanwhile, prepare crema: Place avocado in a medium bowl; use a fork to mash until smooth. Add sour cream, cilantro, lime juice, oil, garlic and salt; stir until combined and mostly smooth. Cover and refrigerate until ready to use.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Serve the tacos with the crema, and with lime wedges and/or pico de gallo, if desired.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser

Nutrition Information

Serving Size: 2 tacos and 1/4 cup crema

Calories 551, Fat 32g, Saturated Fat 14g, Cholesterol 140mg, Carbohydrates 31g, Total Sugars 5g, Added Sugars 0g, Protein 35g, Fiber 3g, Sodium 679mg, Potassium 524mg

EatingWell.com, April 2024