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Cheesy Sheet Pan Chicken Fajita Tacos with Guacamole, Pico de Gallo and Elote
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Cheesy Sheet Pan Chicken Fajita Tacos with Guacamole, Pico de Gallo and Elote

1 Std. 15 Min.Für 12Nutri-Score C€€
von @seattlehanddoc8 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

12 Personen
  • chicken thighs (sliced thin)Fleisch2,3 kg
  • red onion (sliced (for the chicken and veggies))Obst & Gemüse1 Stück
  • red bell pepper (sliced)Obst & Gemüse2 Stücke
  • yellow bell pepper (sliced)Obst & Gemüse1 Stück
  • olive oil (for drizzling)Vorräte120 ml
  • paprikaGewürze22 g
  • cuminGewürze11 g
  • onion powderGewürze7 g
  • garlic powderGewürze8 g
  • kosher saltGewürze15 g
  • black pepperGewürze5 g
  • lime (juiced (for the chicken and veggies))Obst & Gemüse2 Stücke
  • cilantro (chopped (for the chicken and veggies))Obst & Gemüse30 g
  • avocadoObst & Gemüse5 Stücke
  • red onion (diced (for the guacamole))Obst & Gemüse0,5 Stücke
  • cilantro (chopped (for the guacamole))Obst & Gemüse30 g
  • jalapeño (seeds removed, minced)Obst & Gemüse1 Stück
  • lime (juiced (for the guacamole))Obst & Gemüse2 Stücke
  • cuminGewürze2 g
  • kosher saltGewürze9 g
  • tomatoes (diced)Obst & Gemüse7 Stücke
  • red onion (diced (for the pico de gallo))Obst & Gemüse0,5 Stücke
  • cilantro (chopped (for the pico de gallo))Obst & Gemüse30 g
  • lime (juiced (for the pico de gallo))Obst & Gemüse2 Stücke
  • salt (to taste)Gewürze3 g
  • corn on the cob (grilled for char)Obst & Gemüse6 Stücke
  • mayonnaiseVorräte60 ml
  • Mexican cremaMilchprodukte60 ml
  • garlic (finely minced)Obst & Gemüse2 Stücke
  • lime (juiced (for the elote))Obst & Gemüse2 Stücke
  • salt (to taste (for the elote))Gewürze5 g
  • paprikaGewürze1 g
  • cotija cheese (crumbled, divided)Milchprodukte100 g
  • Tajín (to finish)Gewürze3 g
  • cilantro (chopped, to finish)Obst & Gemüse10 g

pro Portion

Nährwerte

470kcal

Kohlenhydrate
18 g
Eiweiß
25 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Backblech ×2
  • Rührschüssel ×3
  • Grill
  • Küchenzange

Schritt für Schritt

Zubereitung

  1. Preheat and prepare the pans

    • Preheat the oven to 425 °F (220 °C).
    • Spread the sliced chicken on one sheet pan and the sliced onion and bell peppers on another.
    • Drizzle both pans with olive oil.
    Schritt 1

  2. Season the chicken and veggies

    • Mix the paprika, cumin, onion powder, garlic powder, kosher salt and black pepper together.
    • Season both pans heavily until everything is deeply coated and dark red.
    • Add the lime juice and chopped cilantro and toss well.
    Schritt 2

  3. Roast the veggies and chicken

    • Roast the vegetables for 15–20 min, tossing halfway.
    • Roast the chicken for 20–25 min, tossing halfway, until cooked through.
    Schritt 3

  4. Make the guacamole

    • Mash the avocados in a bowl.
    • Stir in the diced red onion, chopped cilantro, minced jalapeño, lime juice, cumin and kosher salt.
    Schritt 4

  5. Make the pico de gallo

    • Combine the diced tomatoes, diced red onion and chopped cilantro.
    • Add the lime juice and salt to taste and mix well.
    Schritt 5

  6. Char the corn

    • Grill the corn ears until charred, or boil them for 3 minutes.
    Schritt 6

  7. Mix the elote dressing

    • Mix the mayonnaise, Mexican crema, minced garlic, lime juice, salt, paprika and about half the cotija until creamy.
    Schritt 7

  8. Coat and finish the corn

    • Coat the hot corn with the creamy mixture.
    • Top with the remaining cotija, chopped cilantro and a dusting of Tajín.
    • Serve immediately.
    Schritt 8

  9. Assemble and serve

    • Serve the roasted chicken and veggies with the guacamole, pico de gallo and elote.
    Schritt 9
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