Sheet Pan Crispy Jalapeño Chicken Tacos. Roasted chicken with smoky chipotle chiles, chili powder, and salty soy sauce. Shred each piece and toss with the spicy sauce, then mix with cheese, stuff into corn tortillas, and oven-bake until each taco is crispy with melty cheese inside. Serve with a salty roasted garlic and jalapeño sesame Verde sauce, then lots of avocado. These come together easily and are so delicious!
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
Toasted Sesame Jalapeno Verde
2 cloves garlic
3 green onions
1 jalapeño
1/2 cup salsa verde
1 tablespoon tamari/soy sauce
2 tablespoons toasted sesame seeds
Instructions:
1. Preheat the oven to 425° F.
2. 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.
3. 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.
4. Line the taco shells up in a 9×13 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.
5. To make the sauce. Add the salsa Verde and tamari to the food processor with the jalapeño. Blend until smooth. Stir in the sesame seeds.
6. Serve each taco with the sesame Verde sauce. Enjoy!
Notes:
For Easy Homemade Hard Shells: Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and meat. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
Sheet Pan Crispy Jalapeño Chicken Tacos
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
- Toasted Sesame Jalapeno Verde
- 2 cloves garlic
- 3 green onions
- 1 jalapeño
- 1/2 cup salsa verde
- 1 tablespoon tamari/soy sauce
- 2 tablespoons toasted sesame seeds
Instructions
- 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 9×13-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.
- To make the sauce. 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. Enjoy!
- Notes:
- For Easy Homemade Hard Shells: Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and meat. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.
