Go Back
- 1.5 pounds boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - 8 small corn or flour tortillas - 1 avocado, sliced - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced - 1 cup shredded lettuce - Fresh cilantro, for garnish - Lime wedges, for serving

Crispy Sheet Pan Chicken Tacos with Avocado

Looking for a quick and tasty meal that brings everyone together? Try Crispy Sheet Pan Chicken Tacos! This simple recipe elevates classic tacos with crispy chicken, vibrant toppings, and warm tortillas, making for a satisfying dinner in no time. With easy prep and minimal cleanup, you'll enjoy bold flavors without the hassle. Perfect for busy weeknights, these tacos are sure to become a family favorite. Get ready to indulge in a delicious taco night!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

8 small corn tortillas

2 avocados, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1 cup shredded lettuce

1/2 cup cilantro leaves, roughly chopped

Lime wedges, for serving

Sour cream or Greek yogurt (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easier cleanup.

    Prepare the Chicken: In a large bowl, combine the chicken thighs, olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Mix well until the chicken is fully coated in the spice mixture.

      Roast the Chicken: Spread the seasoned chicken evenly on the prepared sheet pan. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and crispy around the edges. An internal temperature of 165°F (75°C) should be reached.

        Warm the Tortillas: While the chicken is roasting, wrap the corn tortillas in aluminum foil and place them in the oven during the last 5-10 minutes of cooking time to warm them up.

          Prep the Toppings: While the chicken and tortillas are cooking, dice the avocados, halve the cherry tomatoes, finely chop the red onion, and prepare the shredded lettuce and cilantro.

            Shred the Chicken: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Then, using two forks, shred the chicken into bite-sized pieces.

              Assemble the Tacos: To assemble, take a warmed tortilla and fill it with a generous amount of shredded chicken. Top with diced avocado, cherry tomatoes, red onion, shredded lettuce, and cilantro.

                Serve: Squeeze fresh lime juice over the top and add a dollop of sour cream or Greek yogurt if desired. Serve immediately, and enjoy your delicious crispy sheet pan chicken tacos!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4