Sheet Pan Chicken Tacos

Sheet Pan Chicken Tacos

I recently read a quote on a friend’s Instagram stories that stuck with me:

Being a parent is like jumping out a plane with a bunch of people who don’t know how to open their own chutes. So, you fly around doing it for them…Then you hit the ground, but you don’t die, you get up and cook dinner.

It’s actually insane if you think about it. As parents, all day long, we pull off the craziest stunts for our family and then, yes, go home and make dinner. How stupid is that? I loved cooking before I had Scarlett, but I didn’t do it every day. I also definitely didn’t produce meals at the end of the day during a busy week of deadlines and travel. As a full-time magazine editor, most of my dinners were had either at cocktail parties, formal parties or at my desk. So having to make dinner day in and day out was a ridiculous grind to realize as a new parent, and, now 13 years later, it still boggles my mind how endless it is. Even though I wake up every single, dang day of my life knowing it’s coming, I’m still sometimes not prepared for dinner. On the days that needing a meal for dinner hits me from my blindside, I now make this recipe.

You can roast a chicken, pick-up a rotisserie chicken from the store or use leftovers, just get some chicken and the rest is easy. It’s a riff on a Chicken Tinga Slow Cooker recipe I saw, and the simple sauce you make gives the meat so much robust flavour. I also like baking the tacos. They’re so crispy and the resulting quesadilla-like melt actually makes them easier to eat. I serve them with a side salad, and everyone gobbles them up like cake. If you’re going to get right back up after the the beating down that comes from your relentless day, then make something that you can comfortably tackle. And, remember, if your day hasn’t killed you, then dinner definitely shouldn’t. It can just make you stronger. Although you knew that, right? As a parent, you are now the toughest version of you and, now, you truly are everyone’s super hero.

Sheet Pan Chicken Tacos

This is the ultimate weeknight dinner using all the strategies a busy family needs including pre-made chicken, a sheet pan and an easy and delicious sauce dazzling the supper table in record time.
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4 servings


  • 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.
Keyword sheet pan tacos, taco recipes, chicken taco recipes, chicken recipese, sheet pan recipes, chicken dinners, dinner recipes, easy recipes, chicken recipes
Photos by Ashely Van der Laan

You might also like


Lisa’s Letters Home: Strata

It was my mother-in-law’s 70th birthday gathering last weekend, and she decided on a brunch family get together for the Sunday. I love brunch. Brunch reminds me of home, and of 


Meal Plan for December 14

Okay, let’s just get straight to it, because if you’re like me you can barely breathe right now. Everybody has a lot going on right now but you’ve still got


Creamy Pumpkin Rigatoni Pasta

I recently wrote here about my absolute exhaustion with my own cooking. It’s why I welcome the new fall season. The last time I made all my chilis, soups and


    • Laura
      January 31, 11:56 Reply

      It’s down in the middle now. It was somehow not coming up in the line edit of the recipe. So sorry.

  1. Jocelyne
    January 20, 17:56 Reply

    Hi, this looks great! I might be losing it but I don’t actually see chicken in the recipe…How many cups on average do you use? Or is it just a full rotisserie chicken ? Thamks!

    • Laura
      January 31, 12:05 Reply

      You’re not losing it! Although I may be. It wasn’t coming up in the line edit of the recipe. I had to re-add it. So sorry.

    • Laura
      May 06, 15:04 Reply

      Hi Maria, you can make about 8 providing you’re using medium tortilla. I find the sizes can be a bit different between brands but if you don’t over stuff them, you should get 8. I hope this is more helpful. Thank you for your question.

Leave a Reply

Recipe Rating