Description
Sizzling sheet pan jalapeño chicken tacos bring Mexican street-style excitement right to your kitchen. Crispy, spicy, and packed with bold flavors, these tacos promise a delicious journey you’ll savor with every zesty bite.
Ingredients
Scale
Protein:
- 2 pounds skinless chicken (breast or thighs)
Spices and Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 chipotle peppers in adobo (chopped)
- 1 yellow onion (chopped)
- 2 cloves garlic
Liquid and Flavor Enhancers:
- 2 tablespoons extra virgin olive oil
- 1/2 cup tamari/soy sauce
- 1 tablespoon honey
Taco Components:
- 8–12 corn tortillas (warmed)
- 1 cup shredded Mexican cheese blend
Toasted Sesame Jalapeno Verde:
- 3 green onions
- 1 jalapeño
- 1/2 cup salsa verde
- 1 tablespoon tamari/soy sauce
- 2 tablespoons toasted sesame seeds
Serving Garnishes:
- 1 avocado
- cilantro
- limes
Instructions
- Heat oven to 425°F, preparing a baking sheet for chicken and vegetable roasting.
- Combine chicken with olive oil, onions, chipotle, chili powder, oregano, cumin, tamari, and honey. Spread ingredients evenly across sheet pan, ensuring single layer coverage.
- Include whole garlic cloves, jalapeño, and green onions on the same sheet pan. Roast entire mixture for 20 minutes until chicken reaches full cooking temperature.
- Extract roasted garlic, jalapeño, and green onions from sheet pan. Transfer to food processor for salsa preparation.
- Shred cooked chicken thoroughly, mixing with pan drippings to enhance flavor profile.
- Arrange taco shells in 9×13-inch baking dish. Warm shells for 5 minutes to enhance crispness.
- Stuff each taco shell with shredded chicken. Generously sprinkle cheese over filled shells.
- Return filled tacos to oven, baking 10 minutes until cheese melts completely.
- Create verde sauce by blending roasted jalapeño, salsa verde, and tamari in food processor until smooth.
- Finish sauce by stirring in sesame seeds for additional texture and flavor complexity.
- Plate tacos and drizzle with homemade sesame verde sauce before serving.
- Optional: For homemade shells, warm corn tortillas, brush with olive oil, fold with cheese and meat, then bake until crispy.
Notes
- Customize the heat level by removing jalapeño seeds for a milder taste or adding extra for spice enthusiasts.
- Prep tortillas in advance by warming them slightly to prevent cracking when folding.
- Use gluten-free tamari to make this recipe completely gluten-free and accommodating for sensitive diets.
- Replace chicken with tofu or black beans for a vegetarian version that maintains the robust flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 367 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 95 mg