20 Minute Sheet Pan Tacos
Sheet pan tacos are an easy restaurant-quality dinner you can make in 20 minutes with minimal cleanup! Pair with your favorite taco toppings!
Servings: 4 servings
Calories: 508kcal
Equipment
Ingredients
- 4 king size corn tortillas
- 2 tablespoon olive oil
- ½ cup asadero cheese
- ¾ lb carne asada
- ¼ cup fresh cilantro
- 2 medium limes
- ½ cup guacamole
- ¼ cup chipotle crema
- ¼ cup cilantro lime sauce
Instructions
- Lightly oil tortillas on both sides with Pam or olive oil, then place on a baking sheet lined with parchment paper. Sprinkle cheese and meat over ½ each tortilla, then fold the other half over and sprinkle the top with additional cheese.
- Bake for 15 minutes or until tacos are crispy and golden brown. Top with fresh chopped cilantro and serve with lime wedges, guacamole, chipotle crema, and cilantro lime sauce.
Notes
- To keep corn tortillas from tearing, wrap them between a damp paper towel and microwave them for 30-45 seconds. The damp heat will soften them, making them more pliable. I also recommend placing a fermenting weight or a small plate on top of each taco for about 30 seconds after folding the tortilla in order to encourage them to hold their shape.
- This recipe calls for fully cooked meat. Do not use raw meat, as there's no way to ensure that 15 minutes in the oven will be enough to fully cook it.
- The best way to store leftover tacos is to place the individual ingredients (meat, cheese, tortillas, etc.) in separate airtight containers and store in the fridge for up to 3-5 days.
- To store leftovers that have already been assembled, wrap individual tacos in parchment paper or foil to prevent them from sticking together, then store in an airtight container in the fridge for up to 2-3 days.
- To reheat tacos, bake on a parchment-lined sheet pan for 10-15 minutes at 350°F.
Nutrition
Serving: 1taco | Calories: 508kcal | Carbohydrates: 19g | Protein: 28g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 216mg | Fiber: 5g | Sugar: 2g
