Sheet Pan Crispy Chicken Tacos

These crispy chicken tacos are filled and baked on a sheet pan for a super-crunchy exterior and warm, melty middle. The creamy avocado crema combined with fresh cilantro is the perfect accompaniment. Don’t be tempted to squeeze the tacos onto one baking sheet—they crisp up best with plenty of space. Be sure to rotate the pans halfway through baking so they cook evenly.

Ingredients

  • 12 ounces shredded rotisserie chicken breast (about 3 cups)
  • 1/2 cup sour cream
  • 1 1/2 tablespoons reduced-sodium taco seasoning
  • 1/8 teaspoon salt
  • 8 (6-inch) corn tortillas
  • 1 cup shredded mexican 4-cheese blend
  • 1 small avocado, chopped (about 1/2 cup)
  • 1/2 cup sour cream
  • 1/2 cup packed fresh cilantro leaves, finely chopped
  • 1/4 cup lime juice, plus wedges for serving
  • 2 tablespoons extra-virgin olive oil
  • 1 medium clove garlic, grated
  • 1/8 teaspoon salt
  • pico de gallo (optional)

Directions

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