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Crispy Sheet Pan Chicken Tacos with Corn Salsa

Oven-baked tacos filled with seasoned chicken, melted cheese, and fresh corn salsa.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired, Weeknight
Calories: 420

Ingredients
  

Chicken Filling
  • 1.5 lb chicken thighs or breasts diced
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 lime juiced
Corn Salsa
  • 1.5 cups corn kernels
  • 0.25 cup red onion diced
  • 0.25 cup cilantro chopped
  • 1 jalapeño minced
  • 1 lime juiced
  • 0.25 tsp salt
Assembly
  • 8 small tortillas
  • 1.5 cups shredded cheese
  • 0.5 cup sour cream optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Knife
  • Cutting board
  • Oven

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment.
  2. Mix diced chicken with oil, spices, salt, pepper, and lime juice.
  3. Spread chicken on sheet pan and roast 15 minutes until cooked.
  4. Combine corn salsa ingredients in a bowl and chill.
  5. Lower oven to 400°F. Place tortillas on pan, sprinkle cheese, add chicken.
  6. Fold tortillas and bake 8–10 minutes until crispy.
  7. Top with corn salsa and sour cream before serving.

Notes

Warm tortillas before folding to prevent cracking. Add hot sauce for spice.