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

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

1 u 15 minVoor 12Nutri-Score C€€
van @seattlehanddoc8 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • chicken thighs (sliced thin)Vlees2,3 kg
  • red onion (sliced (for the chicken and veggies))Groente en fruit1 stuk
  • red bell pepper (sliced)Groente en fruit2 stukken
  • yellow bell pepper (sliced)Groente en fruit1 stuk
  • olive oil (for drizzling)Voorraadkast120 ml
  • paprikaKruiden en specerijen22 g
  • cuminKruiden en specerijen11 g
  • onion powderKruiden en specerijen7 g
  • garlic powderKruiden en specerijen8 g
  • kosher saltKruiden en specerijen15 g
  • black pepperKruiden en specerijen5 g
  • lime (juiced (for the chicken and veggies))Groente en fruit2 stukken
  • cilantro (chopped (for the chicken and veggies))Groente en fruit30 g
  • avocadoGroente en fruit5 stukken
  • red onion (diced (for the guacamole))Groente en fruit0,5 stukken
  • cilantro (chopped (for the guacamole))Groente en fruit30 g
  • jalapeño (seeds removed, minced)Groente en fruit1 stuk
  • lime (juiced (for the guacamole))Groente en fruit2 stukken
  • cuminKruiden en specerijen2 g
  • kosher saltKruiden en specerijen9 g
  • tomatoes (diced)Groente en fruit7 stukken
  • red onion (diced (for the pico de gallo))Groente en fruit0,5 stukken
  • cilantro (chopped (for the pico de gallo))Groente en fruit30 g
  • lime (juiced (for the pico de gallo))Groente en fruit2 stukken
  • salt (to taste)Kruiden en specerijen3 g
  • corn on the cob (grilled for char)Groente en fruit6 stukken
  • mayonnaiseVoorraadkast60 ml
  • Mexican cremaZuivel60 ml
  • garlic (finely minced)Groente en fruit2 stukken
  • lime (juiced (for the elote))Groente en fruit2 stukken
  • salt (to taste (for the elote))Kruiden en specerijen5 g
  • paprikaKruiden en specerijen1 g
  • cotija cheese (crumbled, divided)Zuivel100 g
  • Tajín (to finish)Kruiden en specerijen3 g
  • cilantro (chopped, to finish)Groente en fruit10 g

per portie

Voedingswaarden

470kcal

Koolhydraten
18 g
Eiwitten
25 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat ×2
  • Mengkom ×3
  • Grill
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Char the corn

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

  7. Mix the elote dressing

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

  9. Assemble and serve

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