These Sheet Pan Chicken Tacos are the ultimate easy and flavorful meal. Perfect for a quick weeknight dinner or a fun taco night, this recipe features shredded chicken simmered in a rich, smoky sauce made with guajillo chiles, fire-roasted tomatoes, and spices like cumin, paprika, and garlic powder. The tacos are assembled on corn tortillas, baked until crispy, and topped with melted cheese for a delicious crunch. Add a creamy chipotle aioli for extra flavor and spice. This recipe is perfect for anyone craving easy chicken taco recipes, tacos with chicken, or sheet pan dinners. Whether you’re looking for a family-friendly taco night or a quick Mexican meal, these tacos are sure to satisfy your taste buds. Keywords like easy chicken tacos, sheet pan chicken tacos, and Mexican tacos with chicken will help attract those searching for simple, flavorful taco ideas.

Ingredients:
For the Chicken:
- 1 ½ pounds boneless chicken thighs (or chicken breasts for a white meat option)
- 2 tablespoons minced onion
- 1 can fire-roasted diced tomatoes
- 1 dried guajillo chile pepper (remove stems/seeds)
- 2 dried arbol chiles (remove stems/seeds)
- 1 bay leaf
- 2 teaspoons oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cinnamon
- ½ teaspoon cumin
- 1 teaspoon salt
- 1 cup chicken broth
For the Chipotle Aioli:
- Juice from the cooked chicken
- 2-3 tablespoons dairy-free yogurt (or regular yogurt if no dairy issues)
For Assembling the Tacos:
- 2-3 cups shredded Mexican or cheddar cheese
- 8-10 corn tortillas
- Olive oil (for brushing)
- Black beans (optional, for filling)
Instructions:
- Cook the Chicken:
- Remove the stems and seeds from the dried guajillo and arbol chiles.
- In a large pot, combine the chicken, onion, fire-roasted tomatoes, dried chiles, bay leaf, oregano, paprika, garlic powder, cinnamon, cumin, salt, and chicken broth. If the chicken isn’t fully covered with broth, add an extra ¼ cup.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and cover. Let it simmer for about 1 hour, or until the chicken shreds easily with a fork.
- Remove the chicken from the pot and set it aside. Discard the bay leaf.
- Once the sauce cools slightly, pour it into a blender and pulse until smooth. If the sauce is too thick, add Greek yogurt until it reaches your desired consistency.
- Prepare the Tacos:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the corn tortillas on the prepared baking sheet. Lightly brush olive oil on one side of the tortillas, then flip them over and bake for 2 minutes.
- Remove the tortillas from the oven. On one side of each tortilla, layer black beans (if using), shredded chicken, red onion, and a sprinkle of cheese. Fold the other side of the tortilla over the filling and press down to seal. Use toothpicks if necessary to hold the tacos together.
- Once all tacos are assembled, bake for 15-17 minutes, or until the cheese is melted and the tortillas are slightly crispy.
- Make the Chipotle Aioli:
- In a small bowl, mix the juice from the cooked chicken with the yogurt. Adjust the consistency as needed.
Why You’ll Love This Recipe
These Sheet Pan Chicken Tacos are the perfect combination of tender, shredded chicken, crispy tortillas, and melted cheese. The rich, smoky flavors from the guajillo and arbol chiles combined with the fire-roasted tomatoes create a flavorful base for the chicken, while the chipotle aioli adds a creamy, spicy kick. The easy assembly and baking method make this a family-friendly meal that’s both delicious and convenient. Whether you’re cooking for a weeknight dinner or a weekend gathering, these tacos are sure to be a hit.
Tips
- Chicken thighs work best for this recipe due to their tenderness and juiciness, but chicken breasts can be used for a leaner option.
- For extra crispy tacos, lightly brush both sides of the tortillas with olive oil before baking.
- Don’t skip the chipotle aioli—it adds a creamy, smoky flavor that complements the tacos perfectly.
- If you prefer a spicier taco, feel free to add more dried arbol chiles or a touch of cayenne pepper to the sauce.
Variations and Substitutions
- Meat options: Swap the chicken for ground turkey, pork, or even tofu for a vegetarian version.
- Tortillas: If you prefer flour tortillas or gluten-free tortillas, feel free to substitute them in place of corn tortillas.
- Cheese: Use any shredded cheese you like, such as Monterey Jack, cotija, or even a vegan cheese for a dairy-free option.
- Additions: Top the tacos with fresh cilantro, avocado slices, or a squeeze of lime for extra flavor.
FAQs
- Can I use store-bought tortillas?
Yes! Store-bought tortillas will work just as well, but brushing and toasting them in the oven will add extra crispiness. - Can I make this ahead of time?
Absolutely! You can prepare the chicken and aioli in advance and store them in the fridge for up to 3 days. Simply assemble and bake the tacos when ready to serve. - Can I make these tacos in a skillet instead of the oven?
Yes, you can cook the tacos in a skillet. Once filled, cook them over medium heat until the cheese melts and the tortillas are crispy, about 3-5 minutes per side.
Serving
These tacos are perfect for serving at casual gatherings, taco nights, or as a family dinner. Pair them with a side of guacamole, salsa, or a light salad for a complete meal. You can also serve them alongside Mexican rice or refried beans for a hearty addition.
Suggestions
- Garnish the tacos with fresh cilantro, a squeeze of lime, or a drizzle of hot sauce for an extra burst of flavor.
- If you want to serve a lighter version, skip the cheese and opt for sautéed vegetables or guacamole as toppings.
- For a different twist, try adding a spoonful of pickled onions or jalapeños to enhance the flavor profile.
Sheet Pan Chicken Tacos Recipe
7
servings5
minutes20
minutesIngredients
For the Chicken:
1 ½ pounds boneless chicken thighs (or chicken breasts for a white meat option)
2 tablespoons minced onion
1 can fire-roasted diced tomatoes
1 dried guajillo chile pepper (remove stems/seeds)
2 dried arbol chiles (remove stems/seeds)
1 bay leaf
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon cumin
1 teaspoon salt
1 cup chicken broth
For the Chipotle Aioli:
Juice from the cooked chicken
2-3 tablespoons dairy-free yogurt (or regular yogurt if no dairy issues)
For Assembling the Tacos:
2-3 cups shredded Mexican or cheddar cheese
8-10 corn tortillas
Olive oil (for brushing)
Black beans (optional, for filling)
Directions
- Cook the Chicken:
- Remove the stems and seeds from the dried guajillo and arbol chiles.
- In a large pot, combine the chicken, onion, fire-roasted tomatoes, dried chiles, bay leaf, oregano, paprika, garlic powder, cinnamon, cumin, salt, and chicken broth. If the chicken isn’t fully covered with broth, add an extra ¼ cup.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and cover. Let it simmer for about 1 hour, or until the chicken shreds easily with a fork.
- Remove the chicken from the pot and set it aside. Discard the bay leaf.
- Once the sauce cools slightly, pour it into a blender and pulse until smooth. If the sauce is too thick, add Greek yogurt until it reaches your desired consistency.
- Prepare the Tacos:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the corn tortillas on the prepared baking sheet. Lightly brush olive oil on one side of the tortillas, then flip them over and bake for 2 minutes.
- Remove the tortillas from the oven. On one side of each tortilla, layer black beans (if using), shredded chicken, red onion, and a sprinkle of cheese. Fold the other side of the tortilla over the filling and press down to seal. Use toothpicks if necessary to hold the tacos together.
- Once all tacos are assembled, bake for 15-17 minutes, or until the cheese is melted and the tortillas are slightly crispy.
- Make the Chipotle Aioli:
- In a small bowl, mix the juice from the cooked chicken with the yogurt. Adjust the consistency as needed.
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