Crispy on the outside and melty inside, these sheet pan Shredded Pork Tacos are an easy weeknight dinner you’ll want to make again and again. With a short ingredient list and minimal prep, they’re ideal for meal prep, feeding a crowd, or a no-fuss taco night.
Baked Tacos Made Easy
This sheet pan taco recipe is a great go-to: high in protein and fiber, simple to assemble, and a hit with the whole family. It’s perfect for hosting, batch cooking, or when you want a break from typical ground beef dinners.
These shredded pork tacos use just a few pantry items and reheat well. I like them with avocado and sour cream, but you can top them however you like. Keep this recipe in your rotation for an upgraded Taco Tuesday.
Recipe Ingredients
- Pre-shredded pork or chicken — buying pre-cooked, shredded pork saves time and makes these tacos quick to prepare.
- Salsa verde — any salsa works; use your favorite for flavor.
- Refried beans — optional, or substitute mashed black beans if preferred.
- White corn tortillas — 6-inch tortillas work best and crisp nicely in the oven.
- Cheese — a mix of shredded cheeses (cheddar, taco blend, Monterey Jack). Cottage cheese is mixed into the meat for creaminess; cotija is a nice finishing option if you have it.
See the recipe card below for exact measurements and full ingredient details.
Substitutions and Variations
- Use shredded pork or chicken interchangeably. Slow-cooked or rotisserie chicken works well.
- For bolder taco flavor, mix in ground cumin, chili powder, garlic powder, onion powder, or a taco seasoning blend with the shredded meat and cottage cheese before assembling.
How to Make This Recipe
- In a mixing bowl, combine shredded pork, cottage cheese, and salsa verde; stir until evenly mixed.
- Wrap half the corn tortillas in damp paper towels and microwave for about 30 seconds to warm and make them pliable. Heat the remaining tortillas in a second batch so none dry out.
- Warm the refried beans slightly in the microwave so they spread easily.
- Preheat the oven to 450°F and spray a sheet pan with cooking spray. Lining the pan with foil makes cleanup easier.
- Set up an assembly line: warm tortillas, warm refried beans, shredded meat mixture, and mixed shredded cheeses.
- Smear 1–2 tablespoons of refried beans on half of a warm tortilla. Spoon 2–3 tablespoons of the meat mixture on the other half, top with 1–2 tablespoons of shredded cheese, fold the bean side over the filling, and press to seal.
- Place each taco on the greased sheet pan with the folded side down and the cheese/meat side touching the pan. Repeat until the filling is used; you’ll end up with about 12–18 tacos depending on fill size.
- Bake 20–25 minutes until the tortillas are golden and crispy. If any shells begin to open, gently press them closed with the back of a spatula.
- Serve warm with avocado, pickled onions, jalapeños, lime wedges, crema, or your favorite toppings.
PRO TIPS
- Warm the refried beans in 30-second intervals so they spread smoothly.
- Shred any large pork chunks so pieces are uniform; this helps the tacos hold their shape while baking.
- For parties, make a taco bar: keep tacos assembled and offer a variety of toppings so guests can customize.
Recipe FAQs
Keep leftover tacos in an airtight container without fresh toppings for up to four days. Reheat in a toaster oven or air fryer to restore crispness.
While flour tortillas are great for many dishes, white corn tortillas crisp up nicely in the oven and add a bit of authentic texture for this recipe.
If the chicken is still warm, place it in a large zip-top bag and massage to separate the meat from the bones; it speeds up shredding.
Yes — the recipe assumes pre-cooked, shredded meat. Using raw meat risks contamination and uneven cooking. Cook and shred meat before assembling if it’s not pre-cooked.
Serving suggestions
Serve with guacamole or a creamy avocado dip, pickled onions or jalapeños, your favorite salsa, hot sauce, or a drizzle of queso fresco. For a lighter crema, whisk 1 cup Greek yogurt with 1 tablespoon lime juice and a pinch of salt.
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Shredded Pork Tacos
Equipment
- sheet pan
- mixing bowl
- rubber spatula
- measuring cups
Ingredients
- 16 oz Pre-shredded pork or chicken
- ½ cup cottage cheese (4% small-curd)
- ½ cup salsa verde
- 1 can refried beans (15 oz)
- 15 white corn tortillas, 6-inch
- ½ cup shredded cheddar
- ½–¾ cup taco blend cheese, shredded
- ½ cup Monterey Jack, shredded
- cooking spray
Instructions
- Combine shredded pork, cottage cheese, and salsa verde in a mixing bowl and stir to combine.
- Warm half the tortillas wrapped in damp paper towels in the microwave for 30 seconds; keep the rest warm in a second batch.
- Warm refried beans briefly so they spread easily.
- Mix the shredded cheeses together in a small bowl.
- Preheat oven to 450°F and lightly grease a sheet pan.
- Assemble: spread 1–2 tbsp refried beans on half a tortilla, add 2–3 tbsp meat mixture on the other half, top with 1–2 tbsp cheese, fold and press.
- Place tacos on the sheet pan with the folded side down and bake 20–25 minutes until golden and crispy.
- Serve warm with your favorite toppings.
Nutrition
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Calories: 500 kcal
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Carbohydrates: 41 g
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Protein: 31 g
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Fat: 26 g
Notes
more of our favorite Mexican Recipes…
- Chicken Taco Casserole
- Elote in a Cup
- Mexican Spaghetti
- Pomegranate Guacamole
- Banana Margarita
- Cheesy Mexican Skillet {One Pan}
- Mexican Street Corn Dip
- Mini Quesadillas (so easy!)
- Avocado Crack Dip
- Spicy Mezcal Palomas