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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 h 15 minPara 12Nutri-Score C€€
de @seattlehanddoc7 importaciones0 veces cocinadas
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Ingredientes

12 personas
  • chicken thighs (sliced thin)Carne2,3 kg
  • red onion (sliced (for the chicken and veggies))Frutas y verduras1 pieza
  • red bell pepper (sliced)Frutas y verduras2 piezas
  • yellow bell pepper (sliced)Frutas y verduras1 pieza
  • olive oil (for drizzling)Despensa120 ml
  • paprikaEspecias22 g
  • cuminEspecias11 g
  • onion powderEspecias7 g
  • garlic powderEspecias8 g
  • kosher saltEspecias15 g
  • black pepperEspecias5 g
  • lime (juiced (for the chicken and veggies))Frutas y verduras2 piezas
  • cilantro (chopped (for the chicken and veggies))Frutas y verduras30 g
  • avocadoFrutas y verduras5 piezas
  • red onion (diced (for the guacamole))Frutas y verduras0,5 piezas
  • cilantro (chopped (for the guacamole))Frutas y verduras30 g
  • jalapeño (seeds removed, minced)Frutas y verduras1 pieza
  • lime (juiced (for the guacamole))Frutas y verduras2 piezas
  • cuminEspecias2 g
  • kosher saltEspecias9 g
  • tomatoes (diced)Frutas y verduras7 piezas
  • red onion (diced (for the pico de gallo))Frutas y verduras0,5 piezas
  • cilantro (chopped (for the pico de gallo))Frutas y verduras30 g
  • lime (juiced (for the pico de gallo))Frutas y verduras2 piezas
  • salt (to taste)Especias3 g
  • corn on the cob (grilled for char)Frutas y verduras6 piezas
  • mayonnaiseDespensa60 ml
  • Mexican cremaLácteos60 ml
  • garlic (finely minced)Frutas y verduras2 piezas
  • lime (juiced (for the elote))Frutas y verduras2 piezas
  • salt (to taste (for the elote))Especias5 g
  • paprikaEspecias1 g
  • cotija cheese (crumbled, divided)Lácteos100 g
  • Tajín (to finish)Especias3 g
  • cilantro (chopped, to finish)Frutas y verduras10 g

por ración

Nutrición

470kcal

Carbohidratos
18 g
Proteínas
25 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno ×2
  • Bol ×3
  • Parrilla
  • Pinzas de cocina

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 5

  6. Char the corn

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

  7. Mix the elote dressing

    • Mix the mayonnaise, Mexican crema, minced garlic, lime juice, salt, paprika and about half the cotija until creamy.
    Paso 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.
    Paso 8

  9. Assemble and serve

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