Tacos are always a good idea, but these Crispy Sheet Pan Barbacoa Tacos? They’re on a whole other level. Tender, slow-cooked barbacoa chuck roast gets piled onto corn tortillas with melty jack cheese, tangy pickled onions, and the most dreamy avocado-lime crema. Even better is that the oven does all of the work for you, which means no standing over a hot stove while your guests are at the table!

Three shredded beef tostadas topped with melted cheese, pickled red onions, avocado crema, and chopped chives. Served on a plate with lime wedges, tortilla chips, and a small bowl of avocado sauce.

Friends, if you’ve been following along, then you already know that I recently shared my Barbacoa Chuck Roast recipe, and the response has been absolutely incredible. So many of you made it and loved it. I knew immediately that I had to share one of my favorite ways to use the leftovers: these Crispy Sheet Pan Barbacoa Tacos. This recipe was practically born out of necessity, because once you have a big batch of that tender, flavor-packed barbacoa in your fridge, you’re going to want to find every possible way to use it, and tacos are always the answer!

Now, I know what you’re thinking — crispy taco shells usually mean standing over a pan of hot oil, and that is NOT what we’re doing here. Instead, these shells get their crunch from the sheet pan, which not only makes them healthier but also makes this recipe incredibly easy to pull off for a crowd. I got some amazing feedback recently from one of you asking for more recipes that are entertaining-friendly and don’t require too much stove-top attention when guests arrive — and friends, this recipe is exactly that. Pop the tortillas in the oven, pile on the toppings, and you’re done.

And let’s talk about that avocado-lime crema for a second, because it is a GAME CHANGER. Made with Greek yogurt, ripe avocado, cilantro, jalapeño, garlic, and fresh lime juice, it’s creamy, bright, and just the right amount of tangy. I could honestly pour it on everything.

An overhead view of taco ingredients on a green marble surface: shredded beef, corn tortillas, avocado halves, lime, garlic, sliced cheese, chopped herbs, sliced jalapeños, pickled onions, sour cream, salt, and fresh cilantro. — *To make these, you’ll need barbacoa chuck roast, shredded jack cheese, pickled onions, corn tortillas, chives, plain Greek yogurt, cilantro, jalapeno, garlic, lime, and kosher salt.*

A blender filled with avocado, chopped jalapeño, and cilantro sits on a counter surrounded by bowls of lime, sour cream, shredded meat, salt, fresh herbs, and other ingredients. — *To make these, you’ll need barbacoa chuck roast, shredded jack cheese, pickled onions, corn tortillas, chives, plain Greek yogurt, cilantro, jalapeno, garlic, lime, and kosher salt.*

What You Need to Make These Crispy Sheet Pan Barbacoa Tacos

Barbacoa Chuck Roast: The star of the show! You’ll want to use my Barbacoa Chuck Roast recipe for the best results. This recipe is a perfect way to use up leftovers, so I’d highly recommend making a big batch ahead of time.
Shredded Jack Cheese: Melty, gooey jack cheese is the perfect complement to the smoky barbacoa. It melts great in the oven and adds a rich, creamy element to every bite.
Pickled Onions: Whether you use store-bought or homemade pickled onions, they add a bright, tangy pop of flavor that cuts right through the richness of the barbacoa and cheese.
Corn Tortillas: Corn tortillas are the way to go here — they crisp up in the oven and give you that perfect crunch without any frying. Plus, they’re naturally gluten-free!
Chives: Fresh, chopped chives make for the perfect garnish — they add a mild onion-y flavor and a pop of color to the finished tacos.
Plain Greek Yogurt: Greek yogurt is the base of the avocado-lime crema and gives it a creamy, protein-packed twist. It’s lighter than sour cream but just as delicious!
Avocado: A ripe avocado adds the creamiest texture to the crema. Make sure yours is fully ripe for the best flavor!
Cilantro: Fresh cilantro adds a bright, herby flavor to the crema that pairs perfectly with the lime and jalapeño.
Jalapeño: One jalapeño (with the seeds removed) adds just the right amount of heat to the crema without making it too spicy. If you love heat, feel free to leave some seeds in!
Garlic: Fresh garlic is a must in the crema — don’t substitute it with garlic powder here. The fresh garlic makes all the difference!
Lime: Fresh lime juice brightens up the crema and gives it that classic, tangy flavor.
Kosher Salt: A pinch of kosher salt seasons the crema perfectly and brings all of the flavors together.

Six corn tortillas are laid out on a green tray, brushed with oil. A small brush is visible in the foreground. The scene is set on a green marble surface, with some shredded meat and fresh cilantro visible at the edges. — *Lay the corn tortillas out in a single layer on the prepared baking sheets, then spray or brush the tops lightly with avocado oil. Transfer the baking sheets to the oven and bake for 4 minutes.*

How to Make These Easy Sheet Pan Barbacoa Tacos

To make these tacos, start by making (or reheating) the barbacoa chuck roast. If you’re using leftovers, simply reheat them on the stovetop or in the microwave until warmed through, then set aside. Next, prepare the avocado-lime crema. Add the Greek yogurt, ripe avocado, cilantro, jalapeño, garlic, lime juice, and kosher salt to a blender and blend until smooth and creamy. If the crema is too thick, add a splash of water and blend again until you reach your desired consistency. Taste, adjust seasonings as needed, and set the crema aside.

Now, it’s time to make the tacos. Preheat your oven to 375°F. Working with two baking sheets (or in batches with one), spray each sheet with avocado oil or brush it on lightly. Lay the corn tortillas out in a single layer on the prepared baking sheets, then spray or brush the tops lightly with avocado oil. Transfer the baking sheets to the oven and bake for 4 minutes.

A green baking sheet holds six corn tortillas topped with shredded beef and cheese. A hand is adding cheese to one tortilla. Surrounding the tray are bowls of ingredients and stacks of tortillas. — *Remove the trays from the oven and top each tortilla evenly with shredded barbacoa and a generous sprinkle of jack cheese.*

A green tray with six tacos topped with shredded meat, pickled red onions, and green sauce, garnished with fresh cilantro and lime wedges. A small bowl of creamy green sauce is in the center of the tray. — *Remove the trays from the oven and top each tortilla evenly with shredded barbacoa and a generous sprinkle of jack cheese.*

Remove the trays from the oven and top each tortilla evenly with shredded barbacoa and a generous sprinkle of jack cheese. Return the trays to the oven and bake for another 7–9 minutes, or until the cheese is fully melted and the tortilla edges are nice and crispy.

Once done, remove the tacos from the oven. Drizzle the avocado-lime crema on top, then add the pickled onions and a sprinkle of fresh chives. Fold each tortilla in half to form a taco, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.