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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 15Pour 12Nutri-Score C€€
par @seattlehanddoc8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • chicken thighs (sliced thin)Viandes2,3 kg
  • red onion (sliced (for the chicken and veggies))Fruits et légumes1 morceau
  • red bell pepper (sliced)Fruits et légumes2 morceaux
  • yellow bell pepper (sliced)Fruits et légumes1 morceau
  • olive oil (for drizzling)Épicerie120 ml
  • paprikaÉpices22 g
  • cuminÉpices11 g
  • onion powderÉpices7 g
  • garlic powderÉpices8 g
  • kosher saltÉpices15 g
  • black pepperÉpices5 g
  • lime (juiced (for the chicken and veggies))Fruits et légumes2 morceaux
  • cilantro (chopped (for the chicken and veggies))Fruits et légumes30 g
  • avocadoFruits et légumes5 morceaux
  • red onion (diced (for the guacamole))Fruits et légumes0,5 morceaux
  • cilantro (chopped (for the guacamole))Fruits et légumes30 g
  • jalapeño (seeds removed, minced)Fruits et légumes1 morceau
  • lime (juiced (for the guacamole))Fruits et légumes2 morceaux
  • cuminÉpices2 g
  • kosher saltÉpices9 g
  • tomatoes (diced)Fruits et légumes7 morceaux
  • red onion (diced (for the pico de gallo))Fruits et légumes0,5 morceaux
  • cilantro (chopped (for the pico de gallo))Fruits et légumes30 g
  • lime (juiced (for the pico de gallo))Fruits et légumes2 morceaux
  • salt (to taste)Épices3 g
  • corn on the cob (grilled for char)Fruits et légumes6 morceaux
  • mayonnaiseÉpicerie60 ml
  • Mexican cremaProduits laitiers60 ml
  • garlic (finely minced)Fruits et légumes2 morceaux
  • lime (juiced (for the elote))Fruits et légumes2 morceaux
  • salt (to taste (for the elote))Épices5 g
  • paprikaÉpices1 g
  • cotija cheese (crumbled, divided)Produits laitiers100 g
  • Tajín (to finish)Épices3 g
  • cilantro (chopped, to finish)Fruits et légumes10 g

par portion

Nutrition

470kcal

Glucides
18 g
Protéines
25 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson ×2
  • Saladier ×3
  • Gril
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Char the corn

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

  7. Mix the elote dressing

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

  9. Assemble and serve

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