Crispy Chicken Sheet Pan Tacos with Green Goddess Ranch
Crispy, cheesy tacos with a punchy sauce -- perfect for a weeknight dinner or feeding a large group!
Ingredients
For the Crispy Chicken Tacos:
- 2 chicken breasts cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp celery salt
- ½ tsp paprika
- Black pepper
- Zest of 1 lemon + juice of half
- 2-3 tbsp olive oil
- ½ medium onion chopped
- 2 tbsp cilantro stems chopped
- 6-8 Tortillas corn or flour
- ½ lb colby jack or cheddar cheese
Green Goddess Ranch:
- 1 avocado
- ¼ cup buttermilk
- ¼ cup mayonnaise or greek yogurt or sour cream
- 2 tbsp chopped cilantro leaves
- 1 tsp dill dry or fresh (I just had dry)
- Other herbs optional: basil and chives work great you can use dried or fresh!
Instructions
- Preheat the oven to 400°F.
- In a bowl, toss cubed chicken with garlic powder, onion powder, oregano, celery salt, paprika, black pepper, lemon zest, lemon juice, and olive oil.
- Heat a skillet over medium and sauté chicken for a few minutes until it starts to cook through. Add onion and cilantro stems and cook for another 2–3 minutes, until the onion softens.
- Lightly brush both sides of each tortilla with olive oil. Lay them on a baking sheet.
- Spoon chicken mixture onto one half of each tortilla. Add a handful of shredded cheese. Fold closed and press gently.
- Sprinkle a little more cheese on top (optional but encouraged).
- Bake for 15–18 minutes, until the tortillas are golden and crispy and the cheese is melted and bubbling.
- While tacos bake, blend the ranch ingredients (avocado, buttermilk, mayo or Greek yogurt, cilantro, dill, and a pinch of salt) until smooth.
- Drizzle ranch over warm tacos or serve on the side for dipping. Done!