Crispy Cheesy Sheet Pan Chicken Tacos Step-by-step instructions

Before you start

Before starting, cut the chicken into even 1/2-inch cubes so they cook quickly and evenly. Measure out the spices and have the tomato paste ready. Preheat the oven to 425°F (218°C) and line a sheet pan with aluminum foil for easy cleanup, if desired.

Arrange the taco shells upright on the pan, leaning them against each other so they stay open during filling. Have the cheese shredded and the sour cream and salsa ready for serving.

Instructions

Sizzle and Season

1. 1Cook the Chicken
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes in a single layer and cook, stirring occasionally, until they are lightly browned on all sides, about 3 minutes. Sprinkle with taco seasoning, cumin, smoked paprika, and garlic powder. Stir to coat every piece. Add the tomato paste and stir until the chicken is evenly coated and the paste has darkened slightly, about 1 minute. The chicken should be cooked through to 165°F (74°C) before moving on.
   Look for The chicken is lightly browned and coated in a glossy, fragrant spice mixture.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cut the chicken into even cubes so they cook at the same rate.
2. 2Preheat the Oven
   Preheat the oven to 425°F (218°C). While it heats, arrange the taco shells upright on a sheet pan, leaning them against each other so they stay open. If the shells are very curved, you can prop them with crumpled foil.
   Look for The oven is fully preheated and the shells are stable.
   Tip Keeping the shells upright helps them crisp evenly and hold more filling.

The chicken should be lightly browned on the outside and cooked through, with the spices and tomato paste forming a glossy, fragrant coating. The kitchen will smell warm and smoky. The chicken should reach 165°F (74°C) before you move on to filling the shells.

Crisp and Melt

3. 3Fill the Shells
   Spoon the cooked chicken mixture into each taco shell, dividing it evenly. Top each shell with a generous sprinkle of shredded Monterey Jack cheese, letting some fall onto the pan around the shells for a crispy cheese crown. Press the filling down gently so the shells stay open.
   Look for Each shell is filled to the top with chicken and cheese.
   Tip Don't overfill — too much filling can cause the shells to split.
4. 4Bake the Tacos
   Place the sheet pan in the oven and bake for 12 minutes, until the shells are deeply golden and crisp, the cheese is melted and bubbling, and the edges of the cheese on the pan have turned deep brown. The cheese should form a lacy, golden crown around each taco.
   Look for The shells are shatter-crisp and the cheese is golden and bubbling.
   Tip Bake time may vary slightly; start checking at 10 minutes if your oven runs hot.

After 12 minutes, the shells should be deep golden and crackle when touched. The cheese should be fully melted, bubbling, and browned at the edges, with some cheese crisped onto the pan.

The whole pan should look inviting, with the cheese forming a golden crown around each taco.

Cool and Devour

5. 5Cool and Serve
   Remove the sheet pan from the oven and let the tacos cool on the pan for 2 to 3 minutes. This lets the cheese set slightly so it doesn't slide off when you bite. Serve immediately with sour cream and salsa for dipping.
   Look for The tacos are cool enough to handle but still warm and crisp.
   Tip Serve with extra salsa on the side for a bright, cool contrast.

The tacos should be cool enough to handle but still warm. The cheese should be set but still soft, and the shells should remain crisp. When you bite into one, you'll hear a loud crunch, followed by juicy, well-seasoned chicken and rich, melted cheese.

Common mistakes

One common mistake is overfilling the shells, which can cause them to split during baking. Use a gentle hand and press the filling down so the shells stay open. Another is baking at too low a temperature, which steams the shells instead of crisping them.

Stick with 425°F and don't open the oven door too often. Finally, avoid using pre-shredded cheese with anti-caking agents, as it can turn greasy instead of melting smoothly.

How to tell it’s done

The tacos are done when the shells are deeply golden and crisp, and the cheese is fully melted and bubbling with browned edges. The chicken should be cooked through to 165°F (74°C) in the center; if you're unsure, insert an instant-read thermometer into a piece of chicken.

The cheese on the pan should be lacy and golden, not burnt. Let the tacos rest for 2 to 3 minutes before serving so the cheese sets slightly and the filling doesn't slide out.

• Poultry: 165°F (74°C) in the thickest part