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
- 2 cloves garlic
- 3 green onions
- 1 jalapeño
- 1/2 cup salsa verde
- 1 tablespoon tamari/soy sauce
- 2 tablespoons toasted sesame seeds
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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!
Source
Original recipe: View Original
