Are you ready to elevate your taco night with a burst of vibrant flavors and effortless preparation? Look no further than these Sheet Pan Chicken Tacos with Summer Corn Salsa! This delightful Mexican-inspired dish combines tender, seasoned chicken with sweet corn and zesty salsa, all cooked on a single sheet pan for easy cleanup. In just 40 minutes, you can serve up a feast that will impress your family and friends, making them wonder if you’ve been hiding a culinary secret. Dive into this recipe and discover how to create a taco experience that’s not only delicious but also incredibly simple!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup corn, fresh or frozen
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the chicken cook quickly and develop a nice roasted flavor.
- In a large mixing bowl, combine the diced chicken breast with olive oil, chili powder, cumin, salt, and pepper. Toss until the chicken is evenly coated with the spices and oil.
- Spread the seasoned chicken in a single layer on a large sheet pan. Make sure the pieces are not overcrowded to ensure even cooking.
- If using fresh corn, cut the kernels off the cob. If using frozen corn, measure out 1 cup and let it thaw slightly. Add the corn to the sheet pan with the chicken.
- Dice the red onion and add it to the sheet pan with the chicken and corn. Use a spatula to mix everything together gently, ensuring the vegetables are evenly distributed.
- Place the sheet pan in the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Stir halfway through cooking to promote even roasting.
- While the chicken is baking, prepare the summer corn salsa. In a medium bowl, combine the cooked corn, diced red onion, chopped cilantro, and lime juice. Mix well and season with salt and pepper to taste.
- Once the chicken and corn are done baking, remove the sheet pan from the oven. Let it cool for a few minutes.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
- To assemble the tacos, place a generous portion of the chicken and corn mixture onto each tortilla. Top with the summer corn salsa.
- Serve immediately, garnished with additional cilantro and lime wedges if desired. Enjoy your delicious Sheet Pan Chicken Tacos with Summer Corn Salsa!
Tips
- Prep Ahead: To save time, you can marinate the chicken with the spices a few hours in advance or even the night before. This allows the flavors to penetrate the meat for an even tastier result.
- Use Fresh Ingredients: If possible, opt for fresh corn and herbs. The sweetness of fresh corn and the brightness of fresh cilantro will elevate your salsa and tacos to the next level.
- Don’t Overcrowd the Pan: When spreading the chicken and corn on the sheet pan, make sure they’re in a single layer. Overcrowding can lead to steaming instead of roasting, which means less flavor.
- Check for Doneness: Use a meat thermometer to ensure your chicken is cooked to the safe internal temperature of 165°F (75°C). This guarantees juicy, perfectly cooked chicken every time.
- Customize Your Toppings: Feel free to add additional toppings to your tacos, such as avocado slices, diced tomatoes, or crumbled queso fresco, to personalize your meal.
- Warm Tortillas Properly: Warming the tortillas in a skillet ensures they are pliable and enhances their flavor. You can also wrap them in a clean kitchen towel to keep them warm while you assemble the tacos.
- Serve Immediately: These tacos are best enjoyed fresh! Assemble and serve them right after cooking to maintain the best texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 30g
Fat: 12g
Saturated Fat: g
Cholesterol: 85mg
