Crispy Cheesy Chicken Tacos
Transform your weeknight dinners with these Crispy Cheesy Chicken Tacos, a simple sheet pan wonder that yields over 15 mouthwatering tacos with just a sprinkle of effort! Featuring juicy chicken, gooey cheese, and a perfect blend of spices, this hands-off recipe makes taco night a breeze. Get ready for a flavor fiesta that’ll have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
15
people
Level
intermediate
📝 Ingredients
Serves 15🥬Fresh Produce(7)
- 100g Chilli Lime Hot Sauce (Brand: Cholula) (3.53 oz)
- 300g Green Bell Peppers, chopped (10.6 oz)
- 1 Lime Juice
- 3 Tsp Parsley (15 ml)
- 150g Red Onion, chopped (5.29 oz)
- 400g Fresh Tomatoes, de seeded chopped (14.1 oz)
- 150g White Onion, chopped (5.29 oz)
🥩Meat & Seafood(2)
- 700g Chicken Breast, cut into small cubes (1.54 lbs)
- 700g Boneless Chicken Thighs, cut into small cubes (1.54 lbs)
🥛Dairy & Eggs(2)
- Milk for desired consistencyoptional
- 200g Yogurt (7.06 oz)
🫙Pantry Staples(1)
- 8 Tsp Olive Oil (40 ml)
🧂Spices & Seasonings(11)
- 3 Tsp Cumin (15 ml)
- 2 Tbsp Fresh Coriander, finely chopped (30 ml)
- 4 Tsp Garlic Powder (20 ml)
- 1 Tsp Garlic Powder (5 ml)
- 4 Tsp Onion Powder (20 ml)
- 4 Tsp Oregano (20 ml)
- 3 Tsp Salt (15 ml)
- Pinch of Salt
- 1 Tsp each Salt & Pepper (5 ml)
- 4 Tsp Smoked Paprika (20 ml)
- 1 Tsp Smoked Paprika (5 ml)
📦Other(2)
- 100g Light Mayo (3.53 oz)
- 15 Low Carb Mini Wraps (Brand: Mission)alternative brand if needed
👨🍳 Instructions
- 1
Slice the chicken breast and thighs into small cubes for easier taco filling. Season with taco seasoning and olive oil, mix well, then set aside.
- 2
In a bowl, combine chopped onion, tomato (deseeded), green pepper, coriander, salt, pepper, and lime juice. Mix and store.
- 3
In another bowl, mix yogurt, light mayo, sauce, salt, garlic powder, paprika, and a splash of milk until smooth.
- 4
Line a large sheet pan with parchment paper and lightly spray with cooking spray. Spread the chicken evenly and bake at 200C / 400F for 20-25 minutes until golden and juicy.
- 5
Remove the chicken, leaving the juices in the tray. Stir paprika into the juices, dip the tortillas until coated, then fill with chicken and mozzarella. Fold tightly and bake at 180C / 370F for 15-20 minutes, flipping halfway until crispy.
Share this recipe
Prep
15
min
Cook
30
min
Serves
15
people
Level
intermediate
Share this recipe
Crispy Cheesy Chicken Tacos
Transform your weeknight dinners with these Crispy Cheesy Chicken Tacos, a simple sheet pan wonder that yields over 15 mouthwatering tacos with just a sprinkle of effort! Featuring juicy chicken, gooey cheese, and a perfect blend of spices, this hands-off recipe makes taco night a breeze. Get ready for a flavor fiesta that’ll have everyone coming back for seconds!
📝 Ingredients
Serves 15🥬Fresh Produce(7)
- 100g Chilli Lime Hot Sauce (Brand: Cholula) (3.53 oz)
- 300g Green Bell Peppers, chopped (10.6 oz)
- 1 Lime Juice
- 3 Tsp Parsley (15 ml)
- 150g Red Onion, chopped (5.29 oz)
- 400g Fresh Tomatoes, de seeded chopped (14.1 oz)
- 150g White Onion, chopped (5.29 oz)
🥩Meat & Seafood(2)
- 700g Chicken Breast, cut into small cubes (1.54 lbs)
- 700g Boneless Chicken Thighs, cut into small cubes (1.54 lbs)
🥛Dairy & Eggs(2)
- Milk for desired consistencyoptional
- 200g Yogurt (7.06 oz)
🫙Pantry Staples(1)
- 8 Tsp Olive Oil (40 ml)
🧂Spices & Seasonings(11)
- 3 Tsp Cumin (15 ml)
- 2 Tbsp Fresh Coriander, finely chopped (30 ml)
- 4 Tsp Garlic Powder (20 ml)
- 1 Tsp Garlic Powder (5 ml)
- 4 Tsp Onion Powder (20 ml)
- 4 Tsp Oregano (20 ml)
- 3 Tsp Salt (15 ml)
- Pinch of Salt
- 1 Tsp each Salt & Pepper (5 ml)
- 4 Tsp Smoked Paprika (20 ml)
- 1 Tsp Smoked Paprika (5 ml)
📦Other(2)
- 100g Light Mayo (3.53 oz)
- 15 Low Carb Mini Wraps (Brand: Mission)alternative brand if needed
👨🍳 Instructions
- 1
Slice the chicken breast and thighs into small cubes for easier taco filling. Season with taco seasoning and olive oil, mix well, then set aside.
- 2
In a bowl, combine chopped onion, tomato (deseeded), green pepper, coriander, salt, pepper, and lime juice. Mix and store.
- 3
In another bowl, mix yogurt, light mayo, sauce, salt, garlic powder, paprika, and a splash of milk until smooth.
- 4
Line a large sheet pan with parchment paper and lightly spray with cooking spray. Spread the chicken evenly and bake at 200C / 400F for 20-25 minutes until golden and juicy.
- 5
Remove the chicken, leaving the juices in the tray. Stir paprika into the juices, dip the tortillas until coated, then fill with chicken and mozzarella. Fold tightly and bake at 180C / 370F for 15-20 minutes, flipping halfway until crispy.