Crispy Sheet-Pan Caprese Tacos

Ingredients

For the tacos

• 8 small flour or corn tortillas
• 2 cups shredded mozzarella cheese
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and black pepper, to taste

For topping

• Fresh basil leaves, sliced
• 2 tablespoons balsamic glaze
• Optional: red pepper flakes, pesto, or sliced avocado

Instructions

1. Preheat the oven
   Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. Prepare the tortillas
   Brush both sides of the tortillas lightly with olive oil and place them on the sheet pan.
3. Add the filling
   Sprinkle mozzarella cheese over half of each tortilla. Add cherry tomato halves and season with garlic powder, salt, and pepper.
4. Fold and bake
   Fold the tortillas in half and gently press them down. Bake for 10–12 minutes, flipping halfway through, until the tortillas are crispy and the cheese is melted.
5. Finish with toppings
   Remove from the oven and top with fresh basil and a drizzle of balsamic glaze. Add optional toppings if desired.
6. Serve immediately
   Enjoy while hot and crispy.

Tips

• Use low-moisture mozzarella for extra crispiness and less sogginess.
• Don’t overload the tacos with tomatoes; too much moisture can soften the tortillas.
• For extra crunch, place a second sheet pan on top during baking.
• Add grilled chicken or shredded rotisserie chicken for a heartier meal.
• Fresh basil is best added after baking to keep its flavor bright and aromatic.
• Reheat leftovers in an oven or air fryer instead of a microwave to maintain crispiness.