Chorizo Sheet Pan Tacos with Jalapeño Garlic Crema
Sometimes taco night needs a little shake-up, and that’s where these Chorizo Sheet Pan Tacos with Jalapeño Garlic Crema come in. They’re loaded with smoky chorizo, sautéed veggies (onion, bell pepper, and zucchini), and plenty of melty cheese, then baked until golden and crisp. The jalapeño garlic crema is the perfect creamy, zesty finish that ties it all together with a bit of heat.
The best part? They come together in about 30 minutes, so you won’t be spending all night at the stove. Plus, they’re baked on a sheet pan, which makes them perfect for feeding a group—just double or triple the recipe and you’ve got a crowd-pleasing dinner ready to go.
More sheet pan taco recipes to try:
Why You’ll Love This Recipe:
- Fast & weeknight-friendly: Ready in about 30 minutes with minimal prep.
- Crispy + cheesy: Tortillas bake up golden and crunchy with gooey melted cheese inside.
- Loaded with veggies: Onion, bell pepper, and zucchini balance out the rich chorizo.
- Zesty finish: The jalapeño garlic crema adds just the right kick.
- Crowd-pleaser: Easy to double, just grab another sheet pan. Perfect for family dinner or hosting friends.
Ingredients for Chorizo Sheet Pan Tacos:
Chorizo: The star of these tacos. Spicy, smoky, and full of flavour. Use fresh Mexican-style chorizo for the best texture.
Bell pepper: Bright and slightly sweet, it balances the richness of the chorizo. I used red but any colour works!
Zucchini: Gets perfectly tender when sautéed and soaks up all that chorizo flavour.
Onion: Aromatic and flavourful, it rounds out the veggie mix. A yellow or white onion works well here.
Colby jack cheese: Melts beautifully and adds that crispy, cheesy finish.
Tortillas: I used flour tortillas, but large corn tortillas would also work here, just pop them in the microwave for a few seconds to soften before assembling.
Cilantro + lime wedges: Along with the crema, cilantro and some lime wedges are perfect fresh garnishes to garnish the sheet pan tacos.
Ingredients for Jalapeño Garlic Crema:
Sour cream or Greek yogurt: The base for the crema is sour cream or Greek yogurt. Either works perfectly for that cool, tangy creaminess.
Garlic: I just used one large clove here since I wasn’t making a ton of crema, but it goes without saying that you can measure the garlic with your heart and add as much as you’d like.
Jalapeño: Brings a little heat and a lot of flavour to the crema. Remove the stem, then I like slicing in half so it blends into the crema more easily. Remove the seeds if you prefer it milder.
Lime juice + zest: Using both the zest and juice brighten up the sauce with some tang.
Prep for Chorizo Sheet Pan Tacos:
You can get a bunch of prep done before you start cooking to make things even easier.
- Preheat your oven so it’s at 400°F when you’re ready to put the tacos in. You want a hot oven for the crispiest tacos!
- Chop up the veggies and grate the cheese if it’s not already shredded.
- You can make the crema ahead too. Store in an airtight jar in the fridge for up to 3 days until you’re ready to use it.
How to make Chorizo Sheet Pan Tacos:
Step One:
Preheat the oven to 400°F.
Step Two:
In a pan, brown the chorizo over medium heat. Remove with a slotted spoon, leaving a bit of the drippings to sauté the veggies.
Step Three:
Add onion to the skillet and cook for 2 minutes. Add a drizzle of olive oil if needed. Stir in bell pepper, cook for another 2 minutes, then add the zucchini. Sauté until softened and cooked to your liking, about 3-4 minutes.
Step Four:
Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil. Add the sautéed chorizo and some veggies to one half of each tortilla.
Step Five:
Top with a generous amount of grated colby jack. Fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.
Step Six:
Bake in the preheated oven for about 15 minutes, or until golden and the cheese is melted and bubbly.
Step Seven: Make the Jalapeño Garlic Crema
While the tacos bake, it’s time to assemble the crema. In a blender or food processor, combine sour cream or Greek yogurt, a clove of garlic, the juice and zest of a lime, the jalapeño, and salt & black pepper to taste. Blend until smooth.
Step Eight:
Once the tacos are crispy and golden, remove from the oven. Dress with cilantro, lime wedges, a drizzle of the jalapeño garlic crema, and extra for dipping.
Substitutions You Can Try:
Chorizo: I love chorizo for its bold flavour, but any crumbled sausage you like will work in these tacos, just season generously with a bit of chili powder, cumin, paprika, oregano, and garlic. Spicy Italian sausage or any other ground meat will work too.
Veggies: Adjust the veggie mix to what you like. You can also try red onion, poblano peppers, or yellow squash for different veggie flavours.
Cheese: Feel free to swap in cheddar, Monterey jack, or a dairy-free alternative.
Crema: If you’re not into the spicy Garlic Jalapeño Crema, try these with my Avocado Lime Crema instead! Either can be made with a dairy-free sour cream or yogurt if you’d like.
Garnishes: Feel free to mix it up with what you like! Try shredded lettuce, pico de gallo, avocado, or pickled jalapeños.
How to Store the Chorizo Sheet Pan Tacos:
If you haven’t assembled all of the tacos yet (preferred storage method):
Let the chorizo and veggies cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days, or freeze for up to 3 months.
Reheat in a skillet and then assemble + bake fresh tacos when you’re ready to enjoy this meal again!
If you need to store assembled tacos:
Wrap each leftover taco in its own piece of foil to avoid them sticking together, then place them in an airtight container. Store in the fridge for up to 2 days.
Reheat in the oven at 375°F for 10-15 min.
Freezing the tacos:
Allow the prepared tacos to cool completely and then store in the freezer for up to two months.
Reheat in the air fryer: 375°F for 5-8 minutes, flipping halfway through (no overlapping).
Reheat in the oven: 375°F for 12-15 minutes.
I hope these are the perfect change-up to your usual taco rotation. If you try making them, please tag me on social (@britacooks)—I’d love to see your recreations!
Chorizo Sheet Pan Tacos with Jalapeño Garlic Crema
Ingredients
- 1 lb chorizo
- 1 small onion chopped
- 1 bell pepper chopped
- 1 small zucchini chopped
- 6-8 small flour tortillas
- Olive oil
- Colby Jack cheese grated
- Garnish: fresh cilantro + lime wedges
Jalapeño Garlic Crema
- 3/4 cup Greek yogurt or sour cream
- 1 clove garlic
- 1 jalapeño roughly chopped (seeds optional)
- Juice + zest of 1 lime
- Salt & black pepper to taste
Instructions
- Preheat your oven to 400°F.
- In a pan, brown the chorizo over medium heat. Remove with a slotted spoon, leaving a bit of the drippings to sauté the veggies.
- Add onion to the skillet and cook for 2 minutes. Add a drizzle of olive oil if needed. Stir in bell pepper, cook for another 2 minutes, then add the zucchini. Sauté until softened and cooked to your liking, about 3-4 minutes.
- Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil. Add the sautéed chorizo and some veggies to one half of each tortilla.
- Top with a generous amount of grated colby jack. Fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.
- Bake in the preheated oven for about 15 minutes, or until golden and the cheese is melted and bubbly.
- While the tacos bake, make the jalapeño garlic crema: In a blender or food processor, combine sour cream or Greek yogurt, a clove of garlic, the juice and zest of a lime, and the jalapeño. Blend until smooth.
- Once the tacos are crispy and golden, remove from the oven. Dress with cilantro, lime wedges, a drizzle of the jalapeño garlic crema, and extra for dipping.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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