Sheet pan barbecue crispy tacos for the win!

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!