Sheet Pan BBQ Tacos

Great for leftover meat.

Prep Time: 15 minutes
Cook Time: 10–15 minutes
Cooling Time: 10–15 minutes
Total Time: 35–45 minutes
Servings: 12 tacos

Ingredients

Meat (choose one)

• 1 lb cooked, shredded: 

  • Rotisserie or roasted chicken

  • Pork

  • Brisket

Tacos

• 1 cup barbecue sauce (my personal favorite is Trader Joe’s Organic Sriracha & Roasted Garlic BBQ Sauce)

• 1 ½ cups shredded cheddar, Monterey Jack, or pepper Jack cheese

  • For a smoky flavor, use a mix of cheddar and Gouda.

• 12 street-size corn or flour tortillas

• Pickle or jalapeño slices (optional)

Seasoned Oil (for brushing tortillas)

• ¼ cup avocado oil

• 1 tsp smoked paprika

• ¼ tsp garlic powder

For Serving

• Ranch dressing and/or barbecue sauce

• Toppings such as shredded cabbage, pickled onions, sliced jalapeños, or cilantro

Equipment

• Baking sheet

• Wire rack

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Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss the shredded meat with the barbecue sauce until evenly coated.

3. In a small bowl, stir together the avocado oil, smoked paprika, and garlic powder. Set aside.

4. Warm the tortillas on the stovetop until pliable, then keep them wrapped in a clean kitchen towel or tortilla warmer until ready to assemble.

5. Arrange the tortillas on wire racks set over baking sheets.

6. Divide the BBQ meat among the tortillas and top with the shredded cheese.

7. Fold each tortilla in half and gently press to close.

8. Brush both sides of the tacos with the seasoned oil.

9. Sprinkle a little extra cheese on top.

10. If desired, tuck a pickle or jalapeño slice into each taco.

11. Bake for 10–15 minutes, checking after 10 minutes, until the tortillas are crispy and the cheese is melted.

12. Let the tacos cool for 10–15 minutes before serving.

13. If using additional toppings, gently open the tacos and add them just before serving.

14. Serve with ranch dressing, extra barbecue sauce, or both.