Sheet Pan Crispy Jalapeño Chicken Tacos
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Added 2024-06-10
Updated 2024-06-10
Ingredients
| 2 pounds | Skinless chicken, breast or thighs |
| 2 tablespoons | Extra virgin olive oil |
| 1 | Yellow onion, chopped |
| 2-3 | Chipotle peppers in adobo, chopped |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Cumin |
| 1/2 cup | Tamari/soy sauce |
| 1 tablespoon | Honey |
| 8-12 | Corn tortillas, warmed |
| 1 cup | Shredded mexican cheese blend |
| Avocado, cilantro, and limes for serving | |
| 2 cloves garlic | |
| 3 green onions | |
| 1 jalapeño | |
| 1/2 cup salsa verde | |
| 2 tablespoons toasted sesame seeds |
Instructions
Cooking mode
- Preheat the oven to 425° F.
- On a baking sheet, toss the chicken with olive oil, onions, chipotle, chili powder, oregano, and cumin. Pour over the tamari and honey. Toss to coat. Arrange in a single layer. Add the garlic cloves, jalapeño, and green onions (for the salsa). Roast everything for 20 minutes or until the chicken is cooked.
- Remove the garlic cloves, jalapeño, and green onions from the sheet pan and add to a food processor. Let cool.
- Shred the chicken and toss with the sauce on the sheet pan.
- Line the taco shells up in a 9x13 inch baking dish. Bake for 5 minutes.
- Stuff the chicken into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.
- Add the salsa verde and tamari to the food processor with the jalapeño. Blend until smooth. Stir in the sesame seeds.
- Serve each taco with the sesame verde sauce.