Sheet Pan Chicken Tacos with Chipotle Crema

30 mins
Serves 1
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Directions

  1. 1Gather spices for the chicken.
  2. 2Gather spices for the chicken.
  3. 3Gather spices for the chicken.
  4. 4Dice the chicken and saute with some olive oil and the seasoning until browned.
  5. 5Dice the chicken and saute with some olive oil and the seasoning until browned.
  6. 6Dice the chicken and saute with some olive oil and the seasoning until browned.
  7. 7Grab some tortillas and brush them with olive oil on both sides.
  8. 8Grab some tortillas and brush them with olive oil on both sides.
  9. 9Grab some tortillas and brush them with olive oil on both sides.
  10. 10Add in the chicken and some shredded cheese.
  11. 11Add in the chicken and some shredded cheese.
  12. 12Add in the chicken and some shredded cheese.
  13. 13Close these up by pressing firmly.
  14. 14Close these up by pressing firmly.
  15. 15Close these up by pressing firmly.
  16. 16Top with a little more cheese, and then into a 400-degree oven for about 15 minutes or until golden.
  17. 17Top with a little more cheese, and then into a 400-degree oven for about 15 minutes or until golden.
  18. 18Top with a little more cheese, and then into a 400-degree oven for about 15 minutes or until golden.
  19. 19Make the chipotle crema with some Greek yogurt or sour cream, a chipotle pepper with a little adobo sauce, lime, and a pinch of salt.
  20. 20Make the chipotle crema with some Greek yogurt or sour cream, a chipotle pepper with a little adobo sauce, lime, and a pinch of salt.
  21. 21Make the chipotle crema with some Greek yogurt or sour cream, a chipotle pepper with a little adobo sauce, lime, and a pinch of salt.
  22. 22Mix this up until it's super smooth.
  23. 23Mix this up until it's super smooth.
  24. 24Mix this up until it's super smooth.

Ingredients

  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 0.25 tsp cayenne
  • 0.25 tsp cayenne
  • 0.25 tsp cayenne
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 lb boneless skinless chicken thighs
  • 1 lb boneless skinless chicken thighs
  • 1 lb boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 8 small tortillas
  • 8 small tortillas
  • 8 small tortillas
  • shredded cheese
  • shredded cheese
  • shredded cheese
  • 0.75 cup sour cream or Greek yogurt
  • 0.75 cup sour cream or Greek yogurt
  • 0.75 cup sour cream or Greek yogurt
  • 1 2 chipotle peppers in adobo
  • 1 2 chipotle peppers in adobo
  • 1 2 chipotle peppers in adobo
  • 1 tsp adobo sauce
  • 1 tsp adobo sauce
  • 1 tsp adobo sauce
  • 0.5 lime juice
  • 0.5 lime juice
  • 0.5 lime juice
  • pinch salt
  • pinch salt
  • pinch salt
  • pickled red onion
  • pickled red onion
  • pickled red onion
  • cilantro
  • cilantro
  • cilantro
  • lime wedges
  • lime wedges
  • lime wedges

Equipment

sheet panovenfood processor

Tips

  • The recipe can be made with beef or chicken.
  • Serve with pickled red onions and the chipotle crema on top.