Crispy Sheet Pan Tacos
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These Crispy Sheet Pan Tacos are the ultimate quick and easy dinner—crispy, cheesy, and packed with bold flavors! Made with seasoned veggie meat or black beans, melty jack cheese, and zesty pickled red onions, all baked to perfection on a single sheet pan. If you love restaurant-style street tacos, this one-pan taco recipe is about to be your new favorite!
Equipment
- Large rimmed baking sheet
- Medium skillet
- Wooden spoon or potato masher
- Measuring cups & spoons
- Spatula or tongs
- tortilla warmer or paper towels
Ingredients
- 3 tbsp olive oil divided
- ¼ cup diced tomatoes
- 1 lb veggie meat (Beyond, Impossible, or preferred brand) or 10 ounces canned black beans, rinsed
- 2 tbsp Christine’s taco seasoning click ingredient name for recipe
- 1 tbsp fresh lime juice (for finishing the taco filling)
- 8-10 corn tortillas
- 6 oz jack cheese shredded
- ½ cup Christine’s pickled red onions click ingredient name for recipe
- ½ cup Black olives sliced
- salt and pepper to taste
Garnishes
- Shredded lettuce
- mashed avocado or guacamole
- plain almond or cashew yogurt for sour cream
- pickled red onions
- chopped cilantro
- salsa of choice
- lime wedges
Instructions
- Preheat the oven to 450°F with a rack positioned in the center.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the taco seasoning and cook for about 30 seconds until fragrant.3 tbsp olive oil, 2 tbsp Christine’s taco seasoning
- Add the veggie meat or black beans, breaking apart the veggie meat with a potato masher or wooden spoon into small crumbles. Stir in the diced tomatoes and cook for 3–4 minutes.1 lb veggie meat (Beyond, Impossible, or preferred brand), ¼ cup diced tomatoes
- Squeeze lime juice over the mixture, then season with salt and pepper to taste. Remove from heat and set aside.1 tbsp fresh lime juice, salt and pepper
- Warm the corn tortillas in a medium frying pan over medium heat for 30 seconds on each side and place in a tortilla warmer or between paper towels to keep warm.8-10 corn tortillas
- Brush the remaining 2 tablespoons olive oil over a large rimmed baking sheet. Place the warmed tortillas on the sheet, flipping them to coat lightly with oil on both sides.3 tbsp olive oil
- Spread the taco filling over half of each tortilla, then top with shredded cheese, pickled red onions, and black olives. Fold the tortillas in half to enclose the filling.½ cup Christine’s pickled red onions, ½ cup Black olives, 6 oz jack cheese
- Bake for 8–10 minutes, then carefully flip the tacos with a spatula or tongs. Return to the oven and bake for another 8–10 minutes until golden and crisp. Let them cool for 2–3 minutes to allow them to crisp further.
- Serve warm with garnishes of your choice. Enjoy!Shredded lettuce, mashed avocado or guacamole, plain almond or cashew yogurt for sour cream, pickled red onions, chopped cilantro, salsa of choice, lime wedges
Video
More About This Recipe
Pro Tips for the Best Crispy Sheet Pan Tacos
- Warm the Tortillas First – This prevents them from cracking when folding.
- Don’t Overfill – A little goes a long way! Too much filling makes them harder to crisp up.
- Brush Both Sides with Olive Oil – This is the key to golden, crispy perfection.
- Flip Halfway Through – Ensures an even crunch on both sides.
- Let Them Rest Before Serving – A couple of minutes out of the oven helps them crisp up even more.
Kitchen Tools You’ll Need
- Large Baking Sheet – To crisp up all the tacos at once.
- Skillet – For sautéing the taco filling.
- Spatula or Tongs – To easily flip the tacos.
- Mixing Bowls – For prepping toppings and garnishes.
- Lime Juicer & Grater – For fresh lime juice and zest.
Nutrition
Serving: 2tacosCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gFiber: 10g
Tried this recipe?Let us know how it was!