Crispy Sheet-Pan Chicken Tacos
Crispy tacos are an easy way to turn an ordinary dinner into something everyone wants to grab immediately. Sheet-pan tacos have recently attracted attention among American home cooks because they combine the crunch of a taco with the cheesy satisfaction of a quesadilla while keeping cleanup simple.
Ingredients
- 8 small flour or corn tortillas
- 1½ cups shredded cooked chicken
- 1 cup shredded Mexican-blend cheese
- ½ cup black beans
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 2 tablespoons olive oil
- Salsa
- Chopped cilantro
- Lime wedges
Instructions
- Preheat the oven to 425°F.
- Mix the shredded chicken with cumin and chili powder.
- Warm the tortillas briefly so they become flexible. Place chicken, black beans, and cheese on one side of each tortilla and fold them in half.
- Arrange the tacos on a lightly oiled baking sheet. Brush the tops lightly with olive oil.
- Bake until the tortillas become golden and crisp, carefully turning them halfway through.
- Make sure any chicken used in the recipe has been safely cooked to 165°F.
- For a vegetarian version, skip the chicken and add extra black beans, corn, and cheese.