Easy Cheesy Sheet Pan Tacos
Serves 1
Directions
- 1Preheat oven to 425°.
- 2Spread chicken on one sheet pan and veggies on another.
- 3Drizzle both with olive oil.
- 4Mix all spices together and season heavily over both pans until everything is deeply coated and dark red.
- 5Add lime juice + cilantro and toss well.
- 6Roast veggies 15–20 min and chicken 20–25 min, tossing halfway.
- 7For Guacamole: Combine avocados, diced red onion, cilantro, minced jalapeño, lime juice, cumin, and kosher salt.
- 8For Pico: Combine diced tomatoes, diced red onion, cilantro, lime juice, and salt to taste.
- 9For Mexican street corn (Elote): Mix mayo/crema with garlic, lime juice, salt, paprika, and about half the cotija until creamy.
- 10Coat hot corn with the mixture.
- 11Top with remaining cotija, cilantro, and a dusting of Tajín.
- 12Serve immediately.
Ingredients
- 5 lbs chicken thighs, sliced thin
- 1 red onion, sliced
- 2 red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 0.5 cup olive oil
- 3 tbsp paprika
- 1.5 tbsp cumin
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 limes, juiced
- 0.5 cup chopped cilantro
- 5 avocados
- 0.5 red onion, diced
- 0.5 cup cilantro
- 1 minced jalapeño, seeds removed
- 2 limes, juiced
- 1 tsp cumin
- 1 tsp kosher salt
- 1.5 tsp kosher salt
- 6 tomatoes, diced
- 8 tomatoes, diced
- 0.33 red onion, diced
- 0.5 red onion, diced
- 0.5 cup cilantro
- 2 limes, juiced
- to taste salt
- 6 ears corn, grilled for char (or boiled 3 minutes if needed)
- 0.25 cup mayo
- 0.25 cup Mexican crema
- 1 cloves garlic, finely minced
- 2 cloves garlic, finely minced
- 1 limes, juiced
- 2 limes, juiced
- 1 tsp salt
- 0.5 tsp paprika
- 1 cup cotija cheese, divided
- Tajín, to finish
- Chopped cilantro, to finish
Equipment
sheet panoven
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