Sheet Pan Chicken Tacos with Chipotle Crema
Full of bold flavour and ready in just 30 minutes, these sheet pan chicken tacos make the perfect weeknight meal.
Servings 4 people
Ingredients
- 6-8 small tortillas flour or corn
- Shredded cheese cheddar, Monterey Jack, or a mix
For the chicken:
- 1 lb boneless, skinless chicken thighs diced small
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ¼ tsp cayenne optional
- Salt & pepper
For the chipotle crema:
- 3/4 cup sour cream or Greek yogurt
- 1 –2 chipotle peppers in adobo + 1 tsp adobo sauce
- Juice of ½ lime
- Pinch of salt
Toppings:
- pickled red onion, cilantro, lime wedges, chipotle crema
Instructions
- Preheat your oven to 400°F.
- In a pan, heat olive oil over medium heat. Add the diced chicken and season with the spices. Sauté until the chicken is nicely browned. Set aside.
- Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil. Add the sautéed chicken to one half of each tortilla.
- Top the chicken with a generous amount of grated cheese. Fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.
- Bake in the preheated oven for about 15 minutes, or until golden and the cheese is melted and bubbly.
- While the tacos bake, make the chipotle crema: In a blender or food processor, combine sour cream or Greek yogurt, a chipotle pepper with a bit of adobo sauce, the juice of 1/2 lime, and a pinch of salt. Blend until smooth.
- Once the tacos are crispy and golden, remove from the oven. Dress with pickled red onions, cilantro, lime wedges, and a drizzle of the chipotle crema.