Cheesy Pepperoni Pizza Tacos

This fusion dish combines two of my family's favorites into one brilliant weeknight meal. When dinner indecision strikes, these Pizza Pepperoni Tacos bridge the gap between Italian night and taco Tuesday, creating a meal that disappears from the table in record time.

I created these on a chaotic Wednesday when I couldn't decide between pizza or tacos for the family dinner. My teenage son declared them "actually genius" which might be the highest compliment a parent of a teenager can receive for a dinner innovation.

• Small taco shells both soft and hard versions work brilliantly. The soft ones develop a wonderful crisp-chewy texture when baked.
• Pizza sauce choose a high-quality jarred variety or use homemade if you have it on hand.
• Mozzarella cheese fresh shredded melts more evenly than pre-packaged options and creates those perfect cheese pulls.
• Parmesan cheese adds that authentic pizza flavor profile with its nutty salty bite.
• Pepperoni slices look for ones with natural casing that curl up slightly when baked for the best texture.
• Dried oregano this herb provides the classic Italian pizza profile you're looking for.
• Garlic powder infuses the entire taco with aromatic flavor without the risk of burning like fresh garlic.
• Olive oil helps crisp soft shells and enhances flavor use a good quality one for best results.
• Fresh basil the optional garnish adds brightness and color that elevates the entire dish.

How To Make Pizza Pepperoni Tacos

Preheat Oven

Set your oven to 190°C and allow it to reach full temperature before baking. This ensures even cooking and proper cheese melting without burning the shells.

Prepare Taco Shells

For soft shells brush each one lightly with olive oil focusing on both sides. Arrange them on a baking sheet and prebake for 5 to 7 minutes until they just begin to firm up and develop a light golden color. This prevents them from becoming soggy when filled. Skip this step entirely if using hard taco shells.

Assemble The Tacos

Spread approximately 2 tablespoons of pizza sauce into each shell creating a thin even layer that covers the bottom. Don't overfill or the tacos will become soggy. Add generous portions of shredded mozzarella about 2 to 3 tablespoons per taco allowing some to spill over the edges which will create crispy cheese edges.

Add Toppings And Seasonings

Place 2 to 3 pepperoni slices overlapping slightly on each taco. Sprinkle each with Parmesan cheese using about a teaspoon per taco for optimal flavor. Dust with oregano and garlic powder using a light hand to avoid overwhelming the other flavors.

Bake To Perfection

Arrange the assembled tacos on a baking sheet ensuring they stand upright. You can lean them against each other or use a specialized taco holder if you have one. Bake for exactly 8 minutes then check. The perfect taco has bubbling cheese and crisp edges but isn't burned. Add 1 to 2 minutes if needed.

Garnish And Serve

Remove from the oven carefully as the filling will be extremely hot. Add torn basil leaves if using and serve immediately while the cheese is still stretchy and the shells maintain their crispness.

I discovered that a sprinkle of red pepper flakes adds the perfect amount of heat for adult palates while keeping the base recipe kid-friendly. My daughter insists on adding black olives to hers while my husband doubles the pepperoni. The beauty of this recipe is how easily it adapts to everyone's preferences while maintaining its pizza-taco identity.

Storage and Leftovers

While best enjoyed immediately, leftover assembled tacos can be stored in an airtight container in the refrigerator for up to 2 days. For best results, wrap each taco individually in foil before storing. Reheat in a 350°F oven for 5-7 minutes or in an air fryer at 325°F for 3 minutes until the cheese is melty again and the shells crisp up. Avoid microwave reheating which makes the shells soggy.

Taco Shell Variations

Experiment with different taco shell options to create new flavor experiences. Flour tortillas create a chewier pizza-like base while corn tortillas offer a more authentic fusion between Mexican and Italian cuisines. For a low-carb option, try cheese taco shells made by baking piles of shredded cheese until crisp then forming them over a wooden spoon handle while still warm.

Creative Topping Ideas

Transform these pizza tacos by swapping pepperoni for other pizza favorites. Try Italian sausage, crumbled and precooked before adding to the tacos. Vegetarian versions work wonderfully with sautéed mushrooms, bell peppers, and onions. For a breakfast variation, add scrambled eggs and crispy bacon bits. Hawaiian style with pineapple and ham creates a sweet-savory combination that divides opinions but delights those who enjoy it.

Recipe FAQs

→ Can I use different types of cheese for these pizza tacos?

Absolutely! While the recipe calls for mozzarella and Parmesan, you can experiment with provolone, cheddar, or a Mexican cheese blend. For extra flavor, try adding small amounts of blue cheese or goat cheese.

→ What other toppings work well with these tacos?

These tacos are versatile! Try adding sautéed mushrooms, bell peppers, black olives, cooked sausage, ham, or pineapple. For a vegetarian option, replace pepperoni with grilled vegetables or plant-based protein.

→ How do I prevent the taco shells from getting soggy?

To keep shells crispy, don't overload with sauce and ensure any wet ingredients (like fresh tomatoes) are patted dry. The light brushing of olive oil creates a barrier against moisture. You can also pre-bake soft shells as directed in the recipe.

→ Can I prepare these in advance?

You can prep the components ahead of time (measure cheese, slice toppings), but assembly is best done just before baking. For a party, create a build-your-own taco bar with pre-crisped shells and various toppings.

→ What sides pair well with pepperoni pizza tacos?

These tacos pair wonderfully with a simple green salad, garlic bread, or vegetable sticks with ranch dressing. For a heartier meal, serve with a side of marinara for dipping or Italian-seasoned potato wedges.

→ Can I make these in an air fryer?

Yes! Prepare as directed, then cook in an air fryer at 350°F (175°C) for 3-5 minutes until cheese melts and shells are crispy. Work in batches if needed and monitor closely to prevent burning.