Sheet Pan Chicken Poblano Tacos
Servings 6
Ingredients
Sheet pan chicken poblano tacos
- 2 pounds chicken thighs boneless, skinless
- 2 poblano peppers sliced
- ½ medium red onion sliced
- ¼ cup olive oil
- 3 canned chipotle peppers chopped
- 3 garlic cloves minced
- 1 tablespoon honey
- 2 teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 jalapeno
Elote corn salsa
- 1 tablespoon oil
- 3 ears corn, shucked (about 2 ¼ cups)
- ¼ cup chopped cilantro
- ¼ cup chopped scallions
- ¼ cup sour cream
- ¼ cup crumbled cotija
- 2 tablespoons lime juice
- ¼ teaspoon chili powder
- salt and pepper
- 12 corn or flour tortillas
- ½ cup pickled onions
Instructions
- Preheat oven to 400 degrees F.
- Whisk together olive oil, chipotle, garlic, honey, salt, chili powder, black pepper, cumin, paprika, and oregano in a medium bowl. Pour over chicken thighs, sliced poblano, and sliced red onion, tossing to coat. Spread mixture on a baking sheet in an even layer.
- Place jalapeno on sheet pan and roast for 20-25 minutes or until chicken is cooked and vegetables are softened. Remove jalapeno and finely chop, discarding stem and seeds.
- Meanwhile, make elote corn salsa. Heat 1 tablespoon oil in a large saute pan over medium heat. Add corn and saute until lightly charred, about 7-8 minutes. Remove from heat and let cool slightly.
- Transfer corn to a large bowl and add chopped jalapeno, cilantro, scallions, sour cream, cotija, lime juice, and chili powder. Mix well until combined and season salsa with salt and pepper.
- Shred or chop chicken into bite-size chunks. Assemble tacos with roasted chicken and poblano filling, elote corn salsa, and pickled onions. Serve with lime wedges on the side, if desired.
Notes
You can marinate the chicken and vegetables overnight.
If fresh corn isn't available, use frozen corn.
