Chicken
Sheet Pan Crispy Chicken Tacos
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.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 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
- 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.
- 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.
- Serve the tacos with the crema, and with lime wedges and/or pico de gallo, if desired.
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