Sheet pan barbecue crispy tacos for the win!
- Apr 14
- 1 min read
By Julie Brinkley
These sheet pan barbecue crispy tacos are a favorite in our house!
They are simple to make and so tasty!
WHAT YOU NEED
1 ½ lbs. boneless, skinless chicken breast
1 packet dry ranch seasoning mix
⅔ cup barbecue sauce
3 tbsp avocado oil
12 corn tortillas
¼ cup sour cream
2 tbsp mayo
Shredded lettuce
Cheddar Cheese, grated
Chopped dill pickles, plus 2 tbsp pickle juice
HOW TO MAKE IT
Place chicken in small baking dish.
Reserve 1 tbsp of ranch seasoning for sauce; sprinkle the rest onto chicken and cover with barbecue sauce.
Bake covered at 325 degrees for 50-60 minutes.
Remove and shred with fork.
Increase the oven to 375 degrees.
Coat baking sheet with oil and place tortillas on top; cook for four minutes.
Remove and top with shredded chicken and cheddar cheese; bake for another eight minutes.
While baking, mix mayo, sour cream, ranch seasoning and pickle juice for sauce.
Remove tacos from the oven and top with shredded lettuce, pickles and sauce.
Enjoy!
I like meals that use simple ingredients, bake in one pan, and still feel satisfying without being heavy. For me, that’s the sweet spot when I’m trying to eat better, keep protein up, and avoid takeout too often. I was also looking at BlueChew while reading up on wellness topics and it reminded me how many people are trying to build better routines in different ways. This recipe feels like a solid, practical choice for everyday eating.