This chicken taco recipe is more than just a meal, it’s a celebration of chosen family and the power of sharing meaningful moments at the dinner table.
serves 2 | takes 35 minutes
This recipe is easy, perfect to double (or triple!) for a gathering, and sure to bring everyone together one taco at a time.
Roasted chicken with chili powder, salty liquid aminos and sweet honey come together with jalapeños to make an incredibly easy base for these tacos. Shred the chicken and toss it in it’s own sauce, then mix with cheese, stuff into corn tortillas, and oven-bake until each taco is crispy with melty cheese inside. That’s it! It comes together in no time.
It’s no secret that in our house we believe the best kinds of friends are the ones who feel like family, the ones you create your own traditions with. These sheet pan chicken tacos were born from just that– inspired by the way we gather with chosen family, passing the dish along as we share stories and create memories. A recipe that is a little sweet, a little sassy and a whole lot of flavor.
So dim the lights, put on some music, and let the taco making commence! Because at the end of the day, it’s not just about the food (although let’s be honest, these tacos are beyond amazing and we can’t stop eating them.) It’s about the moments we create together.
A few tips:
- Don’t like things too spicy? Remove the seeds from the jalapeños before chopping and roasting.
- Make these ahead! Store the roasted chicken filling in an airtight container in the fridge for up to 3 days. Bring to room temp before moving on to step 4.
- To make easy homemade hard shells: Warm no more than 10 corn tortillas for 30 seconds-1 minute in the microwave, just until soft and pliable. Rub the tortillas with olive oil on a baking sheet. Lay each flat while you evenly layer on cheese and meat. Then, fold the other half of the tortilla over the filling, gently pushing to adhere. Bake in the oven for about 5-7 minutes, then flip and cook another 5 minutes, until the cheese has melted and the tortillas are nice and crispy.
You can see how we made this recipe here!
And of course, if you do make these tacos, don’t forget to tag us on Instagram! Looking through the photos and videos of recipes you all have made is our favorite.
Sheet Pan Roasted Jalapeño Chicken Tacos
Ingredients
- 1 lb chicken breasts boneless, skinless
- 1 tbsp olive oil extra virgin
- 1/2 yellow onion chopped
- 1 jalapeño pepper chopped
- 1 tsp Knorr Chicken Bouillon granulated
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 cup liquid aminos
- 1/2 tbsp honey
- 4 corn tortillas warmed
- 1/2 cup pepper jack cheese shredded
Instructions
- Preheat oven to 425°F.
- On a baking sheet, toss together the chicken with olive oil, onion, jalapeño, chicken bouillon, chili powder and cumin. Pour over the aminos and honey. Toss to coat, then arrange in a single layer. Roast for 20 minutes until chicken is cooked.
- Shred chicken, toss with to mix well and set aside.
- Brush the warm tortillas with avocado oil, then line up in a small baking dish. Bake for 5 minutes. Stuff the chicken into each taco shell and top with cheese, then bake 10 minutes, until the cheese has melted.
What we use:
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