Sheet Pan Chicken Tacos

This Sheet Pan Chicken Tacos recipe is one of those meals that just makes sense on a busy weeknight. It’s the kind of dinner that’s simple but still delicious.  Made with marinated chicken that is roasted with red onions until it is perfectly tender and flavorful, then shredded and stuffed into warm tortillas with all your favorite toppings.  It's both easy and satisfying.

This is one of those recipes that works just as well for a casual dinner at home as it does for meal prep for busy weeknights ahead.  You can make it ahead, keep everything in containers and just reheat and build tacos when you're ready.  Pair it with cilantro lime rice and black beans, or keep it lowkey and serve it with a side of chips and salsa.

We make these tacos often on nights when we’ve got practices scheduled and need something filling but not fussy.  The marinade is quick, the oven does most of the work and my kids love being in charge of adding their own toppings.  

If you are looking for more dinner recipes, try one of these: Creamy Chicken and Veggie Soup, Pork Chop Sandwich or Toasted Almond Parsley Pesto Pasta with Chicken.

Ingredients

Here are notes about some of the ingredients needed to make this perfect taco Tuesday meal. All of the ingredients can be found at your local grocery store or an online retailer, like Amazon.

• Cilantro: There is cilantro in the marinade and you will also want more for topping the tacos.
• Orange juice: Fresh squeezed orange juice will provide the best fresh flavor.  No oranges?  Use pineapple juice or even lime juice for a tangier twist.
• Olive oil
• Cayenne pepper: You can leave it out or replace it with a little chili powder or smoked paprika for a milder flavor.
• Garlic: Fresh minced garlic has the best flavor.
• Salt
• Chicken: Use about 1 ½ pounds of boneless, skinless chicken breasts.  Make sure the chicken breasts are of similar size, about 1 inch thick, so they cook evenly.  Swap in boneless skinless thighs if you prefer darker meat.  They stay super juicy and work great here.
• Red onion
• Lime
• Flour tortillas
• Avocado
• Queso fresco: Crumbled feta or shredded Monterey Jack cheese are good stand-ins.
• Pico de gallo
• Queso fresco: Crumbled feta or shredded Monterey Jack cheese are good stand-ins.

Recipe Variations

• Skip the tortillas and serve the shredded chicken over rice or quinoa with beans, avocado and your favorite toppings.
• Reheat leftover chicken and serve it with scrambled eggs and cheese in a tortilla for a quick morning meal.
• Use corn tortillas, lettuce wraps or pile the chicken onto rice or salad greens for a bowl style meal or inside quesadillas.
• If you prefer crispy tacos, you can use hard taco shells.
• Feel free to switch up the toppings.  Shredded lettuce, sour cream, jalapeños, cheddar cheese, or a drizzle of hot sauce are all great options too.
• If you are concerned about the heat level, reduce the cayenne pepper to ¼ teaspoon.

This chicken taco recipe has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!

Step by Step Instructions

Step 1:

In a large bowl, whisk together the cilantro, orange juice, olive oil, cayenne, garlic, and salt.

​​Reserve ¼ cup of the marinade in a separate bowl and set aside.

Step 2:

Add the chicken to the marinade, turning to coat. Let it sit at room temperature for 20 minutes, turning occasionally.

Step 3:

While the chicken marinates, preheat the oven to 450°F and place a large rimmed baking sheet inside to heat up.

Carefully remove the hot baking sheet from the oven, drizzle it with olive oil, and arrange the sliced onions in the center in a single layer.

Step 4:

Place the marinated chicken on top of the onions and season generously with salt and pepper.

Roast for 32–35 minutes, flipping the chicken halfway through, until it reaches 165°F.

Let the chicken rest for 2 minutes after removing it from the oven.

Step 5:

Transfer the chicken and onions to a stand mixer fitted with the paddle attachment and shred on low speed.

Stir in the reserved marinade and adjust salt and pepper to taste.

Step 6:

Serve in warm tortillas with your favorite toppings and lime wedges.

FAQ

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Recipe

Sheet Pan Chicken Tacos

This Sheet Pan Chicken Tacos recipe is one of those meals that just makes sense on a busy weeknight. It’s the kind of dinner that’s simple but still delicious. Made with marinated chicken that is roasted with red onions until it is perfectly tender and flavorful, then shredded and stuffed into warm tortillas with all your favorite toppings. It's both easy and satisfying.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 206 kcal

Ingredients

  

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• ¼ cup chopped cilantro
• ¼ cup freshly squeezed orange juice
• ¼ cup olive oil, plus more for drizzling
• ½ teaspoon cayenne pepper
• 3 teaspoons minced garlic, about 6 cloves
• ¾ teaspoon salt
• 2 boneless skinless chicken breasts, about 1 ½ pounds
• 1 red onion, cut in half and then sliced
• cilantro, avocado, queso fresco, pico de gallo, lime

Instructions

 

• Combine the cilantro, orange juice, olive oil, cayenne pepper, garlic, and salt in a large bowl. Stir well with a whisk.
  ¼ cup chopped cilantro, ¼ cup freshly squeezed orange juice, ¼ cup olive oil, plus more for drizzling, ½ teaspoon cayenne pepper, 3 teaspoons minced garlic, about 6 cloves, ¾ teaspoon salt
• Reserve ¼ cup of marinade in a small bowl and set aside.
• Place chicken in the bowl with the marinade, turning to coat. Allow to sit at room temperature for 20 minutes, turning occasionally.
  2 boneless skinless chicken breasts, about 1 ½ pounds
• While the chicken marinades, preheat the oven to 450°F. Place a large rimmed baking sheet in the oven while it preheats.
• Remove the sheet pan from the oven, drizzle with some olive oil and place onions in the middle of the pan in an even layer.
  1 red onion, cut in half and then sliced
• Remove the chicken from the marinade and place it on top of the onion slices. Sprinkle generously with salt and pepper.
• Return the sheet pan to the oven and roast for 32-35 minutes or until chicken reaches 165°F and flip the chicken halfway through.
• Remove from the oven and allow to rest for 2 minutes.
• Place the chicken and the onions in the bowl of a stand mixer fitted with the paddle attachment, scraping any of the crispy onions from the sheet pan. Shred on low speed, until desired shredding is achieved. (You can also use two forks to shred the chicken.)
• Add the reserved marinade, stir well and taste. Adjust salt and pepper, if needed.
• Spoon the chicken mixture into flour tortillas and top with avocado slices, queso fresco and cilantro. Serve with lime wedges.
  cilantro, avocado, queso fresco, pico de gallo, lime

Nutrition Information

Calories: 206kcal | Carbohydrates: 5g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 504mg | Potassium: 300mg | Fiber: 1g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 0.4mg

Please note that these nutrition facts are approximations and may not be entirely precise.

Keyword chicken, red onion, sheet pan, taco

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