Crispy on the outside, melty and packed with protein on the inside, these Sheet Pan Shredded Pork Tacos are the weeknight dinner you’ll make on repeat. With just a handful of ingredients and minimal prep, they’re perfect for meal prep, hosting, or anytime you need a no-fuss, crowd-pleasing taco night. 🌮
Baked Tacos Made Easy
I think we all need a go-to sheet pan taco recipe! High-protein and high-fiber, this is a quick and easy recipe the whole family will love.
Hosting and need a no fuss meal? Looking for a meal prep recipe that isn’t a ground beef bowl? Just want a new easy dinner idea? These Shredded Juicy Pork Tacos are IT. They require just a few simple ingredients, minimal prep and they reheat super well. I love topping mine with a little avocado and sour cream but you can really customize them anyway you’d like.
Next time Taco Tuesday rolls around, keep this recipe in your back pocket to make it whole lot better. And if you’re looking for more Mexican recipes to try, also check out my Chicken Taco Casserole, this Nacho Taco Salad or these Blackened Mahi Tacos! And if you love a good pork recipe, also try my slow cooking pineapple pork loin.
Recipe Ingredients
- Pre-Shredded pork (or chicken) – I love buying the pork roast pre-cooked and pre-shredded at the store. It makes it so convenient to whip together these pork carnitas tacos.
- Salsa verde – Any salsa will work. I used Herdez Salsa Verde that I bought at Meijer.
- Refried Beans – If you can’t stand ’em, leave them out. Or mash up some black beans.
- White corn tortillas – 6 inch tortillas work perfect for this recipe.
- Cheese – I used four types of cheese. Cottage cheese, taco cheese, monterey jack cheese and cheddar cheese. I also would’ve used cotija cheese if I had it on hand.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can use shredded pork OR chicken for these! This crock pot chicken taco recipe would be the perfect base for these tacos.
- If you want a stronger taco flavor mix in some ground cumin, chili powder, garlic powder, onion powder and/or taco seasoning with the cottage cheese & pulled pork mixture before adding to your tortilla.
How to Make This Recipe
- In a mixing bowl, combine shredded pork, cottage cheese, and salsa verde. Stir together.
- Wrap half of the corn tortillas (We love the Guerrero brand of white corn tortillas) in damp paper towels and place on a microwave safe plate. Microwave for 30-seconds and remove from the paper towel.
- Tip: do two batches so the corn tortillas do not dry out while waiting to assemble. We want them warm and pliable.
- Put the refried beans in a microwave safe bowl and also warm slightly; this makes them easier to spread.
- Preheat the oven to 450°F and spray a sheet pan with cooking spray.
- Build the assembly line: warm tortillas, warm refried beans, shredded meat mixture, cheese. I like to assemble on a large cutting board.
- Smear 1-2 tbsp of refried beans on half of a warm tortilla. Place 2-3 tbsp meat mixture on the other side of the tortilla, then top with 1-2 tbsp of shredded cheese. Fold the refried bean side over the cheese/meat (it helps it “stick”) and press down.
- Place each taco on the greased sheet pan (I like to line the pan with aluminum foil first for easy clean up), meat side closest to the pan. Repeat the process until all meat mixture is gone. You should have between 12-18 tortillas, depending on how filled they are.
- Bake for 20-25 minutes until golden and crispy. They’re done when you’ve got crunchy taco shells. If you see the tortillas are starting to open, feel free to gently push them back down with the back of a spatula.
- Enjoy warm topped with avocado, pickled onions, jalapenos, lime wedges or any other of your favorite toppings!
PRO TIPS
- I like to put the refried beans in a microwave safe bowl and heat up so they are easier to spread! 30-second increments will do.
- If there are any large chunks, shred pork so all of the pieces are even. This helps the tacos keep their shape in the oven.
- It’d be a great idea to make it a build your own taco bar: The tacos already assembled, so just the toppings make it even easier to feed a crowd to their liking.
Recipe FAQs
Store leftover pork tacos in an airtight container (without toppings) for up to four days. To reheat pop in a toaster oven or airfryer to keep them crisp.
Here me when I say I am a flour tortilla girl through and through. However, for this recipe, I prefer white-corn tortillas. It adds just a bit of pazazz and I find they crisp up better in the oven.
If it’s still warm, place it in a gallon sized ziplock bag and seal. Massage it to pieces (literally) to de-bone quickly.
Yes! This is key!! You’ll contaminate the other ingredients if you use raw meat and they won’t cook through. If you’re not starting with pre-cooked meat, cook it yourself and shred before using in this recipe.
Serving suggestions
Load it up: Pomegranate Guacamole or Loaded Avocado Dip would be excellent on this, pickled onions/jalapenos/green chili, any salsa, hot sauce or drippy queso fresco.
Whip up a high-protein crema: 1 cup greek yogurt with a tablespoon of lime juice and pinch of salt. A great option if you are low on sour cream and it has the best flavor.
More Recipes You’ll Love
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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, any salsa will work
- 1 can refried beans, 15oz
- 15 White corn tortillas, 6 inch, we love Guerrero's
- ½ cup Cheddar cheese, shredded
- ½-¾ cup Taco cheese, shredded
- ½ cup Monterey jack cheese, shredded
- Cooking spray
Instructions
- In a mixing bowl, combine shredded pork, cottage cheese, and salsa verde. Stir together.
- Wrap half of the corn tortillas in damp paper towels and place on a microwave safe plate. Microwave for 30-seconds and remove from the paper towel. Tip: do two batches so the corn tortillas do not dry out while waiting to assemble. We want them warm and pliable.
- Put the refried beans in a microwave safe bowl and also warm slightly; this makes them easier to spread.
- Mix all of the shredded cheese together in a small bowl
- Preheat the oven to 450°F and spray a sheet pan with cooking spray.
- Build the assembly line: warm tortillas, warm refried beans, shredded meat mixture, cheeses.
- Smear 1-2 tbsp of refried beans on half of a warm tortilla. Place 2-3 tbsp meat mixture on the other side of the tortilla, then top with 1-2 tbsp of shredded cheeses. Fold the refried bean side over the cheese/meat (it helps it “stick”) and press down.
- Place each taco on the greased sheet pan (I like to line the pan with aluminum foil first for easy clean up), cheese/meat side closest to the pan. Repeat the process until all meat mixture is gone. You should have between 12-18 tortillas, depending on how filled they are.
- Bake for 20-25 minutes until golden and crispy. They’re done when you’ve got crunchy taco shells. If you see the tortillas are starting to open, feel free to gently push them back down with the back of a spatula.
- Enjoy warm topped with avocado, pickled onions, jalapenos, lime wedges or any other of your favorite toppings!
I could make these with my eyes closed they’re so easy!
Amazing!!!
Nothing better than a little crunch! Love how modifiable this recipe is!
Tasty tacos are a terrific treat!
these!!!!! my whole fam loved it