Sheet Pan Beef Tacos with Lime Avocado Cream
Sheet Pan Beef Tacos with Lime Avocado Cream
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Mexican-inspired
Servings
4-6
Prep Time
15 minutes
Cook Time
25 minutes
These sheet pan tacos are built for weeknights: seasoned 80/20 ground beef cooked with sautéed white onion, tucked into flour tortillas with shredded cheddar, then baked until golden and crisp. A cool lime-avocado cream pulls it all together. One pan, minimal mess, maximum flavor.
Ingredients
- For the tacos:
- 1 ½ lbs 80/20 ground beef
- 1 medium white onion, finely diced
- 2 tbsp olive oil
-
Homemade Taco Seasoning: 1 ½ tbsp ancho chili powder, 3 tsp smoked paprika, 3 tsp ground cumin, 1 ½ tsp coriander, 1 ½ tsp oregano, 1 ½ tsp garlic powder, 1 ½ tsp onion powder, ¾ tsp ground cinnamon, ¾ tsp black pepper, 1 ½ tsp kosher salt
- 12 small flour tortillas
- 2 cups shredded cheddar cheese
- For the lime avocado cream:
- 2 ripe avocados
- ½ cup sour cream (or Greek yogurt)
- Juice of 1 lime
- Zest of ½ lime
- 1 clove garlic, grated
- Pinch of salt
- Optional toppings: shredded lettuce, pico de gallo, jalapeños, cilantro
Directions
- Preheat oven to 400°F.
- In a skillet, heat olive oil over medium heat. Add onion and sauté until translucent, 3–4 minutes.
- Add ground beef, breaking it apart with a spoon. Cook until browned and fully cooked, about 7–8 minutes. Drain excess fat.
- Stir in taco seasoning and a splash of water. Simmer 2–3 minutes until the mixture is coated and flavorful.
- Line a sheet pan with parchment.
- Arrange tortillas slightly overlapping, half hanging off the edges of the pan.
- Sprinkle each tortilla with a little cheese, then spoon beef mixture on top. Fold tortillas over to close, pressing gently.
- Brush tops with a light drizzle of olive oil and sprinkle with extra cheese.
- Bake 12–15 minutes, flipping once halfway, until tortillas are golden and crisp.
- In a food processor or blender, combine avocados, sour cream, lime juice, zest, garlic, and salt. Blend until smooth and creamy.
- Serve tacos warm with lime avocado cream drizzled on top (or as a dipping sauce). Add lettuce, pico, jalapeños, or cilantro if desired.
Recipe Note
- Baking the tacos locks in crisp edges while keeping the centers cheesy and soft.
- Use block cheddar for best melt, pre-shredded tends to be drier.
- The lime avocado cream keeps for up to 1 day in the fridge with plastic wrap pressed against the surface