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www.lillieeatsandtells.com recipe for sheet pan tacos with creamy cilantro ranch

Sheet Pan Tacos with Jalapeno Avocado Dressing

I use my simple seasoned turkey taco meat for these sheet pan tacos with jalapeño avocado dressing along with all my favorite fresh toppings. Think fresh tomatoes, diced avocado, thinly sliced radishes, some mango, and of course cilantro and my favorite super quick pickled onions. Also a drizzle of my jalapeno avocado dressing will take these tacos to the next level, while keeping everything macro friendly.
Course One pan, Tacos
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 418 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

For the Tacos:

  • 12 corn tortillas 10 carbs each
  • Olive oil Spray 18 g
  • 1 ½ cup simple turkey taco meat 420 g
  • ¾ cup tomatoes diced (150 g)
  • 1 ½ small avocado diced (120 g)
  • 3 radishes sliced thin (75 g)
  • 1 mango diced (120 g)
  • 2 Tbsp cotija crumbled (30 g)
  • ¼ cup Jalapeno Avocado Ranch 60 g
  • Pickled onions or thin sliced red onion
  • Lettuce shredded
  • Cilantro

For the Jalapeno Avocado Dressing:

  • ½ cup greek yogurt
  • ½ cup reduced fat buttermilk
  • Half an avocado 40 g
  • 1 oz 28 g cotija cheese
  • ½ tsp onion powder
  • 2 frozen garlic cubes or 2 minced cloves
  • ¾ tsp salt
  • ¼ tsp pepper
  • 2 tbs fresh lemon juice 30 g
  • 1/2 -1 fresh jalapeño 30 g
  • Handful of cilantro 20 g- If you hate cilantro sub parsley- still good!
  • 2 green onions 10 g

Instructions

  • Pre-heat oven to 350.
  • For the jalapeño avocado dressing, blend all ingredients in a blender or food processor until smooth. Place in fridge for an hour if you have time. No big deal if not.
  • For the tacos, line two sheet pans with parchment and spread 6 tortillas on each. Spray tortillas with an 18 gram mist of olive oil spray and sprinkle with kosher salt. Top each tortilla with simple turkey taco meat by taking 35 grams of the meat mixture to spread it evenly amongst the tortillas. Bake for 8-10 minutes.
  • Remove from oven and top with remaining ingredients, splitting them evenly amongst the twelve tortillas. If you want to make as many tacos as you like, but also want the macros to match, build each taco with 35 g meat, 12 g diced tomato, 10 g avocado, 6 g radishes, 10 g mango, 3 g cotija, 6 g jalapeno avocado ranch.

Notes

MFP: Lillie Eats and Tells Sheet Pan Tacos
For the Jalapeño Avocado Dressing alone: Macros for 1/4 cup or 60 g: 41 calories/2.4c/2.4f/3.3p

Nutrition

Serving: 3tacosFiber: 9.3gCalories: 418kcalFat: 13.8gProtein: 32.3gCarbohydrates: 43.4g
Keywords mango, one pan, quick and easy meal, tacos, turkey taco meat

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