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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 minServes 12Nutri-Score C€€
from @seattlehanddoc8 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • chicken thighs (sliced thin)Meat2.3 kg
  • red onion (sliced (for the chicken and veggies))Produce1 piece
  • red bell pepper (sliced)Produce2 pieces
  • yellow bell pepper (sliced)Produce1 piece
  • olive oil (for drizzling)Pantry120 ml
  • paprikaSpices22 g
  • cuminSpices11 g
  • onion powderSpices7 g
  • garlic powderSpices8 g
  • kosher saltSpices15 g
  • black pepperSpices5 g
  • lime (juiced (for the chicken and veggies))Produce2 pieces
  • cilantro (chopped (for the chicken and veggies))Produce30 g
  • avocadoProduce5 pieces
  • red onion (diced (for the guacamole))Produce0.5 pieces
  • cilantro (chopped (for the guacamole))Produce30 g
  • jalapeño (seeds removed, minced)Produce1 piece
  • lime (juiced (for the guacamole))Produce2 pieces
  • cuminSpices2 g
  • kosher saltSpices9 g
  • tomatoes (diced)Produce7 pieces
  • red onion (diced (for the pico de gallo))Produce0.5 pieces
  • cilantro (chopped (for the pico de gallo))Produce30 g
  • lime (juiced (for the pico de gallo))Produce2 pieces
  • salt (to taste)Spices3 g
  • corn on the cob (grilled for char)Produce6 pieces
  • mayonnaisePantry60 ml
  • Mexican cremaDairy60 ml
  • garlic (finely minced)Produce2 pieces
  • lime (juiced (for the elote))Produce2 pieces
  • salt (to taste (for the elote))Spices5 g
  • paprikaSpices1 g
  • cotija cheese (crumbled, divided)Dairy100 g
  • Tajín (to finish)Spices3 g
  • cilantro (chopped, to finish)Produce10 g

per serving

Nutrition

470kcal

Carbs
18 g
Proteins
25 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray ×2
  • Mixing bowl ×3
  • Grill
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Char the corn

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

  7. Mix the elote dressing

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

  9. Assemble and serve

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