Sheet Pan Tacos are the ultimate solution for a quick, easy, and flavorful meal. Perfect for busy weeknights or casual gatherings, this recipe allows you to cook everything on one sheet pan, minimizing cleanup while maximizing taste. With a blend of seasoned proteins and colorful veggies, these tacos deliver bold flavors in every bite.
Why You’ll Love This Recipe
- One-pan convenience – Everything cooks together on a single sheet pan, making cleanup a breeze.
- Customizable – Use your favorite protein, vegetables, and toppings to make it your own.
- Time-saving – Cooks in under 30 minutes, perfect for busy schedules.
- Healthy and nutritious – Packed with lean proteins, fiber, and fresh ingredients.
- Great for meal prep – Make a big batch and enjoy leftovers throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken, beef, shrimp, or tofu (your choice of protein)
- Bell peppers (various colors for a vibrant dish)
- Red onion, sliced
- Olive oil
- Taco seasoning (store-bought or homemade)
- Corn or flour tortillas
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Shredded cheese
- Sour cream or Greek yogurt
- Salsa or pico de gallo
Directions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Prepare the ingredients by slicing the vegetables and protein into bite-sized pieces.
- Toss everything in olive oil and taco seasoning, then spread evenly on the sheet pan.
- Roast in the oven for about 20 minutes, or until the protein is fully cooked and vegetables are tender.
- Warm the tortillas in the oven for the last 2-3 minutes of cooking time.
- Assemble the tacos by filling the tortillas with the roasted ingredients.
- Garnish with fresh cilantro, lime wedges, avocado slices, cheese, sour cream, and salsa.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4-6 tacos
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Protein options: Swap chicken for shrimp, beef, tofu, or even chickpeas for a plant-based alternative.
- Spice it up: Add chili flakes or jalapeños for an extra kick.
- Low-carb option: Serve the mixture over lettuce wraps instead of tortillas.
- Cheesy upgrade: Sprinkle shredded cheese over the sheet pan in the last few minutes of baking.
- Extra crunch: Add shredded cabbage or radishes as toppings.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: The cooked protein and vegetables can be frozen for up to 2 months. Thaw before reheating.
- Reheating: Warm in a skillet over medium heat or in the oven at 350°F (175°C) for 10 minutes. Microwaving for 1-2 minutes also works for a quick fix.
FAQs
How do I keep my tortillas from breaking?
Warm them in the oven, microwave, or on a skillet before assembling your tacos.
Can I make this recipe vegetarian?
Yes! Swap the protein for tofu, chickpeas, or black beans.
What’s the best way to make homemade taco seasoning?
Mix chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
Can I use frozen vegetables?
Yes, but thaw and drain them first to avoid excess moisture.
How do I make these tacos spicier?
Add jalapeños, hot sauce, or extra chili powder to the seasoning mix.
What’s the best tortilla to use?
Corn tortillas offer an authentic taste, while flour tortillas provide a softer bite.
Can I cook this on the stovetop instead?
Yes, sauté the ingredients in a large skillet over medium-high heat until cooked through.
Can I prepare this ahead of time?
Yes! Prep the ingredients and store them in the fridge until ready to bake.
How do I prevent the ingredients from sticking to the pan?
Use parchment paper or a light coating of oil.
Can I add cheese while baking?
Yes, sprinkle cheese on the pan during the last 5 minutes of cooking for a melted effect.
Conclusion
Sheet Pan Tacos are a game-changer for quick, delicious meals with minimal effort. Whether you’re making a weeknight dinner or feeding a crowd, this easy recipe delivers bold flavors and endless customization. Try it today and enjoy a stress-free taco night!
Print
Sheet Pan Tacos
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings (8 tacos) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
These Sheet Pan Tacos are a quick and easy way to feed a crowd! Everything—seasoned ground beef, bell peppers, onions, and tortillas—cooks on a single sheet pan for minimal cleanup. Perfect for Taco Tuesday or any busy night!
Ingredients
For the Taco Filling:
- 1 lb ground beef (or ground turkey)
- 1 packet (or 2 tbsp) taco seasoning
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded cheese (cheddar or Mexican blend)
For the Tacos:
- 8 small flour or corn tortillas
- 1 tbsp olive oil (for brushing tortillas)
Optional Toppings:
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Salsa
- Avocado or guacamole
- Fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Cook the Beef: Spread the ground beef evenly on one side of the sheet pan. Sprinkle taco seasoning, garlic powder, salt, and pepper over the meat. Add diced onions and bell peppers. Toss everything together.
- Bake: Place the sheet pan in the oven and bake for about 12–15 minutes, stirring halfway through, until the beef is fully cooked.
- Drain Excess Grease: Remove the sheet pan from the oven and carefully drain any excess grease. Sprinkle the shredded cheese over the beef mixture and let it melt.
- Toast the Tortillas: Brush each tortilla with a little olive oil and place them on the other side of the sheet pan. Bake for an additional 5 minutes, or until the tortillas are warm and slightly crispy.
- Assemble the Tacos: Spoon the beef mixture into the warm tortillas. Add your favorite toppings and enjoy!
Notes
- Swap out the beef for chicken, turkey, or plant-based crumbles for a different flavor.
- Use hard taco shells instead of tortillas if you prefer a crunchier taco.
- Make it a one-pan meal by adding some roasted corn or black beans to the sheet pan.
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