Sheet Pan Tacos Recipes

SHEET PAN TACO BAKE

Sheet Pan Taco Bake image

Move over tortillas. Shredded potatoes are the crispy, crunchy base you've been craving for all your favorite taco fixings -- melty cheese, spiced ground beef and piles of cool lettuce, avocado and sour cream.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 tablespoons vegetable oil
1 pound ground beef
1 teaspoon ground cumin
3 teaspoons chili powder
Kosher salt
1 tablespoon tomato paste
Nonstick cooking spray, for spraying the sheet pan
20 ounces refrigerated shredded hash browns
8 ounces Cheddar, grated (about 2 cups)
Assorted toppings, such as shredded iceberg lettuce, salsa, diced avocado, sour cream, sliced black olives, pickled jalapenos and hot sauce

Steps:

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the cumin, 2 teaspoons of the chili powder and 1/2 teaspoon salt and stir to combine. Push the beef aside to make a space in the middle of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir it into the beef. Add 1/2 cup water, bring to a rapid simmer and cook, stirring, until the water has almost completely reduced, about 2 minutes. Keep hot.
Preheat the broiler. Spray an 18-by-13-inch sheet pan with cooking spray.
Spread the hash browns on the prepared sheet pan, toss with 1 teaspoon salt and the remaining 4 tablespoons vegetable oil and 1 teaspoon chili powder and pat into an even layer. Broil until golden, 8 to 10 minutes. Toss well with a heatproof spatula, pat back into an even layer and return to the broiler until golden brown, 6 to 8 minutes more. Top with the spiced ground beef and Cheddar and broil until the cheese is melted, about 2 minutes. Add your favorite toppings, cut into pieces and serve.

SHEET PAN TACOS RECIPE BY TASTY

Sheet Pan Tacos Recipe by Tasty image

Here's what you need: black beans, portobello mushroom, pepper, jalapeño, red onion, grape tomatoes, avocado, fresh cilantro, olive oil, salt and pepper, chili powder, cumin, tortilla shell, lime, hot sauce

Provided by Chelsea Vetra

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

½ cup black beans, rinsed and drained
1 portobello mushroom
1 cup pepper, mixed green, yellow and orange, sliced
½ jalapeño, sliced
½ red onion
5 grape tomatoes
1 avocado, cut into small chunks
2 tablespoons fresh cilantro, chopped
1 teaspoon olive oil
salt and pepper
½ tablespoon chili powder
1 teaspoon cumin
tortilla shell, of your choice
lime, optional
hot sauce, optional

Steps:

Preheat the oven to 400°F.and place parchment paper on a baking tray, or lubricate it well with olive oil.
Place your tomatoes, onions, peppers, and mushrooms on the sheet pan. Drizzle with approx. 1 tsp of olive oil, then sprinkle on the salt, pepper, chili powder and cumin.
Place in the oven and cook for 25 minutes.
Remove the tray from the oven, place black beans on the tray and mix the contents well. Place the tray back in the oven for 5 more minutes to warm up the beans.
Remove from the oven. Use any tortilla shell you enjoy, add in avocado and then garnish with cilantro.
Top with lime juice and hot sauce if desired. Serve.

Nutrition Facts : Calories 151 calories, Carbohydrate 20 grams, Fat 7 grams, Fiber 9 grams, Protein 4 grams, Sugar 1 gram

EASY SHEET PAN FISH TACOS

Easy Sheet Pan Fish Tacos image

Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.

Provided by NicoleMcmom

Categories Mexican Fish Tacos

Time 30m

Yield 4

Number Of Ingredients 23

Ingredients

1 tablespoon chili powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons olive oil
4 (5 ounce) mahi mahi fillets
8 small flour tortillas
1 medium lime, cut into wedges
4 cups coleslaw mix
½ cup finely chopped fresh cilantro
1 medium jalapeno pepper, seeded and minced
2 tablespoons olive oil
1 medium lime, juiced
1 teaspoon red wine vinegar
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 (8 ounce) container sour cream
1 canned chipotle pepper in adobo, finely chopped
1 tablespoon adobo sauce
¼ teaspoon kosher salt

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
Char tortillas over a gas flame.
Remove fish from the oven and flake it with a fork.
Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

Nutrition Facts : Calories 636.5 calories, Carbohydrate 46.1 g, Cholesterol 128.7 mg, Fat 35.5 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 11.3 g, Sodium 1337.6 mg

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