Looking for a quick, crowd-pleasing dinner? These Sheet Pan Beef Tacos with Avocado Lime Crema are the answer. Ready in just 30 minutes, they’re perfect for busy weeknights and feeding a hungry group. Seasoned ground beef gets tucked into tortillas with shredded cheese, then baked all together on one pan for minimal cleanup. Top them off with a zesty avocado lime crema and a squeeze of lime, and you’ve got a vibrant, flavourful meal that will be a hit with the adults and the kids at the table. Bonus: the recipe is easy to double or triple for a party or large gathering—hello, effortless Taco Tuesday!

Why You’ll Love This Recipe:

• Easy to Make: Minimal prep and cook time gets these tacos to the table in about 30 minutes.
• Adjustable Spice Blend: You can adjust the seasonings to use what you have on hand, or feel free to omit any spices you don’t love.
• Customizable Toppings: I used an avocado lime crema, cilantro, and lime wedges to dress the tacos, but you can also try sliced avocado, pickled red onion, pico de gallo, or any other taco toppings you love.
• Perfect for Any Size Group: Whether you’re cooking for yourself or for a large group, the recipe can be easily halved or doubled.

Prep for the Sheet Pan Beef Tacos

Luckily, this recipe doesn’t need much prep at all! A few helpful pointers:

• Be sure to preheat your oven.
• Measure out all of your spices into a bowl to save time.
• Chop the onion and cilantro stems, prep the lime wedges and ripped cilantro leaves for garnish.

How to make Sheet Pan Beef Tacos:

Step One:

Preheat the oven to 400°F.

Step Two:

Brown the ground beef with all the seasonings, chopped onion, cilantro stems, and tomato paste. Set to the side.

Step Three:

On a baking sheet lined with parchment paper, place the tortillas and brush on each side with olive oil. Add seasoned ground beef (with a slotted spoon so you don’t transfer over any of the excess oil) to half of the tortilla.

Step Four:

Cover with some of the grated cheese, fold the tortilla in half and finish with a bit more of the grated cheese on top of the closed tortilla.

Step Five:

Place into the oven for about 15 minutes or until golden and the cheese is bubbly!

Step Six:

Meanwhile assemble the avocado lime crema: in a blender or food processor mix avocado, sour cream or Greek yogurt, juice of 1 lime, cilantro and a pinch of salt. Option to add some jalapeno for a bit of a kick!

Step Seven:

Dress the crispy sheet pan beef tacos with lime wedges, more cilantro, and the avocado lime crema on top!

Substitutions You Can Try:

This recipe is incredibly versatile, so don’t be afraid to get creative. Here are a few substitutions you can make:

• Meat Alternatives: The sheet pan tacos would also be great with ground turkey or ground chicken; you can use the same spice blend!
• Spice Adjustments: The spices can of course be adjusted to your liking. Omit anything you don’t like, and add what you do. Adobo or sazón would be great additions too.
• Garnishes: Feel free to play with the final garnishes. Great options would be sour cream, salsa, or even melty queso.
• Tortilla Choice: I used flour tortillas, but large corn tortillas would also be excellent here.

How to Store the Sheet Pan Tacos:

If you haven’t assembled all of the tacos yet (preferred storage method):

If it’s looking like you’ll have extra cooked meat, let it cool completely, then store it in an airtight container in the fridge for up to 4 days, or the freezer for up to 3 months. 

Reheat in a skillet and then assemble + bake fresh tacos when you’re ready to enjoy this meal again!

If you need to store assembled tacos:

Wrap each leftover taco in its own piece of foil to avoid them sticking together, then place them in an airtight container. Store in the fridge for up to 2 days.

Reheat in the oven at 350°F for 10-15 min.

These tacos are unbelievably tasty and I hope you try them out—tag me if you do, @britacooks — I absolutely LOVE seeing you create these recipes xx.