Sheet Pan Chicken Tacos
Impress your family with the most delicious chicken tacos, baked until golden and then topped with cherry tomato salsa and guacamole.
Servings: 12 tacos
Calories: 372kcal
Equipment
- Large sheet pan baking tray
- Parchment paper
- Measuring Cups & Spoons
- Whisk
- Large frying pan
- 2 Small glass mixing bowl
- Masher
Ingredients
- 1 kg chicken thigh skinless and boneless
- 1 teaspoon sea salt flakes
- cracked black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 tablespoons extra virgin olive oil
- 12 mini flour tortillas
- 2 cups grated cheddar cheese
To serve
- Quick pickled red onions optional
3 ingredient guacamole
- 2 avocadoes flesh
- 1 lime juiced
- 1/4 teaspoon Sea salt flakes
Cherry tomato salsa
- 200 grams cherry tomatoes quartered
- 1/2 lime juiced
- 1 tablespoon extra virgin olive oil
- ¼ red onion finely diced
- small handful coriander roughly chopped
- ¼ teaspoon sea salt flakes
- Cracked black pepper to taste
Instructions
- Preheat the oven to 180°C. Line a large baking tray with parchment paper.
- To a large bowl add the salt, pepper, garlic powder, onion powder, sweet paprika, ground cumin, dried oregano and 2 tablespoons of the olive oil. Whisk to combine.
- Add the chicken thigh fillets to the bowl and toss to coat evenly in the marinade.
- Heat a large frying pan or skillet on a medium-high heat. Add a tablespoon of olive oil once hot and then the marinated chicken thighs. Fry on both sides for about 4 minutes each side or until golden brown and then chicken is cooked through.
- Turn off the heat and use two forks the shred the chicken while in the pan. Set aside.
- Add a flour tortilla to the baking tray. Top with some shredded chicken on one half and a little grated cheese. Fold the other half of the tortilla over to cover the chicken and cheese and top with a little more grated cheese. Repeat this process until all the tortillas have been filled with chicken and cheese, lining them up so they have a little space between each one.
- Place the tray into the oven and bake for 7 minutes or until golden and crisp and the cheese is melted on the inside.
- While the tacos are in the oven baking, make the guacamole and cherry tomato salsa. Add the avocado flesh to a small bowl along with the lime juice and salt. Mash the avocado up with a fork and mix all together. Add the quartered cherry tomatoes to a second small bowl. Add the lime juice, olive oil, red onion, coriander, salt and pepper. Toss to combine.
- To serve, transfer the desired number of tacos per person onto a plate and top with your choice of the toppings. Serve warm.
Notes
Nutrition facts are an estimate only.
To make dairy free
- don't add cheddar cheese
- make sure to buy all dairy free ingredients
To make gluten free
- use gluten free tortillas
- check all ingredients are gluten free
Nutrition
Calories: 372kcal | Carbohydrates: 21g | Protein: 24g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 714mg | Potassium: 484mg | Fiber: 4g | Sugar: 2g | Vitamin A: 512IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg