Sheet Pan Street Style Tacos
Rate this recipeEasy weeknight dinner that delivers big on flavor.
I love street tacos. Double corn tortilla, crema, cilantro and some white onion are all you need. One of my favorite taco guys in Philly fries the cheese on his blacktop, and the crispy cheese was always the best part of the whole thing.
Sheet Pan Street Style Tacos
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tbsp cumin
- 1 tsp coriander
- 1 tsp cayenne or chipotle pepper (reduce for less heat)
- 2 tsp dried oregano
- 1 tbsp kosher salt (1 tsp if using table salt)
- 1 tsp black pepper
- 3 tbsp high-smoke-point oil (vegetable, canola, or avocado)
- Green cabbage, thinly sliced
- Colby Jack, cheddar, or low-moisture mozzarella, shredded
- Small tortillas
- Fresh cilantro, chopped
Crema
- ¼ cup non-fat Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp honey
- 2 tbsp pickled jalapeños, finely chopped
- Juice of ½ lime
- Pickled jalapeño juice, as needed
- 1 small garlic clove, very finely minced
- Pinch of salt
- Milk, as needed
Steps
- Preheat oven to 400°F. Cut the chicken into ½–1-inch pieces, then toss with the paprika, garlic powder, cumin, coriander, cayenne or chipotle, oregano, salt, pepper, and oil.
- Arrange the chicken on a large sheet pan with plenty of space between the pieces. Roast for 20 minutes.
- Meanwhile, thinly slice the cabbage and mix the crema ingredients. Add jalapeño juice or milk until it reaches a consistency similar to thin sour cream.
- Once the 20 minutes are up, turn the broiler to High. Broil the chicken for about 5 minutes, or until very crispy.
- Arrange shredded cheese in circular disks on parchment over a separate sheet pan. Broil until deeply browned with dark, crispy edges around the entire circumference. Watch closely, as broilers vary.
- Place a tortilla over each cheese disk and press firmly so the cheese adheres to the tortilla. Use a spatula to assertively flip the cheese-and-tortilla over.
- Fill with the crispy chicken, cabbage, and crema. Garnish with freshly chopped cilantro.
Notes
Warm your corn tortillas directly over the stove flame or in a hot pan before assembling so they’re pliable and won’t fall apart on you.Watch how it's made
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