Sheet Pan Tacos: Easy, Flavor-Packed, & Crowd-Pleasing

17 INGREDIENTS • 5 STEPS • 25MINS

Sheet Pan Tacos: Easy, Flavor-Packed, & Crowd-Pleasing

If taco night is your favorite night of the week (as it should be), this Sheet Pan Tacos recipe is about to make your life a whole lot easier. Imagine juicy, spice-rubbed skirt steak, roasted onions and bell peppers, and sweet, caramelized corn—all cooked on one pan for maximum flavor with minimal effort.

Whether you’re feeding a crowd, meal-prepping, or just trying to get a restaurant-quality taco experience at home, this recipe is fast, flavorful, and utterly foolproof.
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If taco night is your favorite night of the week (as it should be), this Sheet Pan Tacos recipe is about to make your life a whole lot easier. Imagine juicy, spice-rubbed skirt steak, roasted onions and bell peppers, and sweet, caramelized corn—all cooked on one pan for maximum flavor with minimal effort.

Whether you’re feeding a crowd, meal-prepping, or just trying to get a restaurant-quality taco experience at home, this recipe is fast, flavorful, and utterly foolproof.


How to Make Sheet Pan Tacos



Ingredients & Substitutions

  • Skirt Steak – The ideal cut for tacos, but you can swap it for flank steak, ribeye, or even thinly sliced chicken.
  • Spice Mix – This combo of garlic powder, chili powder, and cinnamon creates deep, smoky flavor. Want more heat? Add a pinch of cayenne.
  • Red Bell Pepper & Onion – Feel free to swap for green or yellow bell peppers, poblano peppers, or even thinly sliced zucchini.
  • Corn Kernels – Fresh corn is naturally sweet and char-friendly, but canned or frozen works in a pinch.
  • Tortillas – Both corn and flour tortillas work, depending on preference. For low-carb, try lettuce wraps or cauliflower tortillas.

Tips & Suggestions

  • For Even More Flavor – Add a squeeze of fresh orange juice or a splash of tequila to the steak marinade.
  • Make It Crispy – After slicing, throw the steak back on the sheet pan and broil for an extra 2 minutes to crisp up the edges.
  • Meal Prep Friendly – Cook everything ahead and store in separate containers for easy weekday taco nights.
  • Don’t Skip the Lime – A fresh squeeze of lime at the end brightens everything up and balances the spices.

Frequently Asked Questions



What’s the Best Way to Store & Reheat Leftovers?

  • Steak & Veggies – Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F for 5 minutes.
  • Tortillas – Best warmed fresh over a flame or skillet, but can be microwaved for 15 seconds wrapped in a damp towel.

Can I Make This in an Air Fryer?

Yes! Cook the steak at 400°F for 8-10 minutes, then let it rest before slicing. Roast the veggies separately in batches.

Can I Use Chicken Instead of Steak?

Absolutely! Swap the steak for boneless skinless chicken thighs and follow the same seasoning and cooking instructions.

Final Thoughts

These Sheet Pan Tacos deliver maximum flavor with minimal effort, making them perfect for Taco Tuesday, meal prep, or a casual dinner with friends. With bold spices, tender steak, and charred veggies, every bite is juicy, smoky, and insanely satisfying.

🔥 One pan, 30 minutes, taco perfection. What more could you ask for?

Would you like a variation with shrimp or a spicier twist? 😊🌮

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25MINS

Total Time

$4.29

Cost Per Serving

Ingredients

Servings
4
us / metric
Skirt Steak
1.5 lb
Skirt Steak
Salt
2 tsp
Salt
Garlic Powder
1 tsp
Garlic Powder
Onion Powder
1 tsp
Onion Powder
Ground Black Pepper
1 tsp
Ground Black Pepper
Ground Coriander
1/2 tsp
Ground Coriander
Chili Powder
1/2 tsp
Chili Powder
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Yellow Onion
1
Yellow Onion, sliced
Red Bell Pepper
1
Red Bell Pepper, sliced
Corn
3 ears
Corn, shucked
Olive Oil
4 Tbsp
Olive Oil
White Corn Tortilla
12
White Corn Tortillas
or Flour Tortillas
For Serving
Queso Fresco
to taste
Queso Fresco
Lime
to taste
Limes
Avocado
to taste
Avocados
Fresh Cilantro
to taste
Fresh Cilantro
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Cooking Instructions

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step 1
Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper or lightly coat it with oil.
step 2
In a large bowl, combine the Skirt Steak (1.5 lb), Salt (2 tsp), Garlic Powder (1 tsp), Onion Powder (1 tsp), Ground Black Pepper (1 tsp), Ground Coriander (1/2 tsp), Chili Powder (1/2 tsp), Ground Cinnamon (1/2 tsp), and 2 tablespoons of Olive Oil (2 Tbsp). If time allows, marinate for 20 to 30 minutes.
step 3
Arrange the marinated steak on the prepared baking sheet. Spread out Corn (3 ears) kernels, sliced Yellow Onion (1), and Red Bell Pepper (1) around the steak and drizzle the rest of the Olive Oil (2 Tbsp) on it.
step 4
Bake in the preheated oven for 10 minutes. Then switch the oven to broil and broil for an additional 2-5 minutes, watching closely until the steak begins to crisp. Remove from the oven and let the meat rest for 10 minutes before thinly slicing it.
step 5
Warm the White Corn Tortillas (12). Fill each tortilla with the sliced steak and top as desired with Avocados (to taste), Queso Fresco (to taste), Fresh Cilantro (to taste), and a squeeze of Limes (to taste). Serve immediately.
step 5 Warm the White Corn Tortillas (12). Fill each tortilla with the sliced steak and top as desired with Avocados (to taste), Queso Fresco (to taste), Fresh Cilantro (to taste), and a squeeze of Limes (to taste). Serve immediately.

RECIPES TAG

Gluten-Free
Beef
Shellfish-Free
Dinner
Quick & Easy
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