Sheet Pan Chicken Tacos and More Pressure Cooker Taco Ideas
These Sheet Pan Chicken Tacos are stuffed with a delicious filling and baked in the oven until perfectly crispy. Add your favorite taco toppings for a fun and easy meal!
Ingredients
Ingredients
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 1 teaspoon minced garlic
- 2 cups cooked shredded chicken breast rotisserie chicken used
- ¾ cup black beans rinsed and drained well, about ½ of a 15 ounce can
- ½ cup frozen yellow corn no need to thaw
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup salsa verde like Herdez
- 3 tablespoons chopped cilantro leaves
- 1.5 cups shredded cheese pepper Jack or combination of cheddar/jack
- ⅓ cup vegetable oil or as needed for brushing
- Optional Toppings Shredded iceberg lettuce, quartered cherry tomatoes, sour cream, and hot sauce
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 Celsius) so it’s ready once your filling is done. While that heats, you start mixing the filling.
- In a big bowl mix olive oil, onion, and garlic for that good smell. Add shredded chicken, black beans, frozen corn. Season with cumin, salt, and pepper then stir in salsa verde. Get everything evenly spread around.
- Spread this mixture on a sheet pan in one even layer. This makes every bite get the same cook and texture.
- Bake that sheet pan for 15 to 20 minutes or till onions soften and filling is heated through. You might check edges for a slight crisp.
- While baking, brush those tortillas with vegetable oil for a quick toasty finish. Wrap in foil or heat slightly when it’s almost taco time.
- Serve up hot! Spoon the filling into warm tortillas and add shredded lettuce, quartered cherry tomatoes, sour cream, and hot sauce. Enjoy every messy bite!
Notes
Optional toppings include shredded iceberg lettuce, quartered cherry tomatoes, sour cream, and hot sauce. Serve tacos warm and enjoy crispy edges that develop after baking.