Description
These sheet pan tacos are the ultimate simple, flavorful, and customizable meal. Roasted protein and veggies come together on one pan, making prep and cleanup a breeze. Perfect for weeknight dinners, game day, or meal prep, these tacos are versatile and crowd-pleasing. Add your favorite toppings like guacamole, salsa, and cheese for the perfect bite every time!
Ingredients
Scale
For the Taco Filling:
- 1 lb chicken breast, thinly sliced (or protein of choice)
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Juice of 1 lime
For Serving:
- Warm corn or flour tortillas
- Guacamole
- Salsa
- Sour cream or Greek yogurt
- Fresh cilantro
- Crumbled cotija or feta cheese
Instructions
- Preheat the oven: Heat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Prep the ingredients: Slice chicken, peppers, and onion into even strips.
- Season the mix: In a large bowl, combine the chicken and veggies. Drizzle with olive oil and sprinkle cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Squeeze fresh lime juice over the mix and toss well.
- Bake: Spread the mixture evenly on the sheet pan. Bake for 20-25 minutes, flipping halfway through until chicken is cooked and veggies are tender.
- Warm the tortillas: Wrap tortillas in foil and warm in the oven for the last 5 minutes of baking.
- Assemble: Fill tortillas with the roasted mix and top with guacamole, salsa, sour cream, cilantro, and cheese.
- Serve: Enjoy immediately with your favorite sides!
Notes
Don’t overcrowd the pan: Spread everything in a single layer for even roasting.
Add seafood later: If using shrimp or fish, add them in the last 10 minutes to avoid overcooking.
Broil for extra char: Broil for 2-3 minutes at the end for a crispier finish.
Make it spicy: Toss in sliced jalapeños or add hot sauce for a kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes