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Sheet Pan Chicken Tacos

Prep Time10 mins
Cook Time15 mins


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • juice of half a lime
  • 4 cups shredded chicken
  • 1 1/2 cups shredded monterey jack cheese
  • 8 medium corn and whole wheat tortilla I use tortilla that are a mix of corn and whole wheat but if you don't have that choice, use whole wheat as corn will crack while baking.


  • Preheat the oven to 400 and prepare a large baking sheet with a piece of parchment paper.
  • In a large skillet, warm your oil over medium heat. Add the onion and a pinch of salt and cook until softened.
  • Add the garlic and cook until fragrant.
  • Add the chili powder, cumin and smoked paprika and stir to coat the onion.
  • Add the tomato paste, lime juice and 1/4 cup of water and stir until it comes together as a sauce.
  • Stir in the chicken and cheese and coat with the sauce.
  • Fill a tortilla with the chicken mixture and fold it over to form a taco. Place it on the baking sheet and continue until you've used all the filling.
  • Bake for 12 to 15 minutes until tortilla are gold brown and cheese has melted. Serve with taco sauce, salsa as well as any of yoru favorite taco sides like sour cream and guacamole.