Sheet Pan Chipotle Chicken Tacos

Name: Sheet Pan Chipotle Chicken Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: mexican
Ingredients: Tacos; 1 lb boneless chicken breast, cut into strips; 2 cups mixed bell peppers, sliced; 1 red onion, sliced; 1 jalapeño, sliced (optional); 1 tbsp lime juice; 2 tbsp oil; 1 cup shredded Mexican cheese; 1 tbsp fresh cilantro, chopped; Warm tortillas, to serve; Chipotle seasoning; 1 tbsp garlic powder; 2 tsp onion powder; 1 tsp cumin powder; 1 tsp coriander powder; 2 tsp smoked paprika; 1–2 tsp chipotle seasoning; Salt, to taste; 1 tsp black pepper; Creamy chipotle sauce; 1/2 cup mayonnaise; 1/3 cup sour cream; 1/3 cup buttermilk; 1–2 tsp chipotle seasoning mix (from above); 1/2 tsp garlic powder; 1 tbsp lime juice

Smoky chipotle chicken and peppers roasted on one sheet pan under a blanket of melted cheese, then piled into warm tortillas with a creamy chipotle-lime sauce. One pan, minimal cleanup, maximum flavor — the easiest taco night upgrade.

Prep

15 min

Cook

25 min

Total

40 min

Serves

Ingredients

Tacos
1 lb boneless chicken breast, cut into strips
2 cups mixed bell peppers, sliced
1 red onion, sliced
1 jalapeño, sliced (optional)
1 tbsp lime juice
2 tbsp oil
1 cup shredded Mexican cheese
1 tbsp fresh cilantro, chopped
Warm tortillas, to serve
Chipotle seasoning
1 tbsp garlic powder
2 tsp onion powder
1 tsp cumin powder
1 tsp coriander powder
2 tsp smoked paprika
1–2 tsp chipotle seasoning
Salt, to taste
1 tsp black pepper
Creamy chipotle sauce
1/2 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
1–2 tsp chipotle seasoning mix (from above)
1/2 tsp garlic powder
1 tbsp lime juice

Method

1
Preheat the oven to 425°F (220°C).
2
Add the chicken, bell peppers and onion to a large baking tray — spread out so everything roasts instead of steaming.
3
Sprinkle 1½ tbsp of the chipotle seasoning mix over the chicken and vegetables, drizzle with oil and lime juice, and toss until evenly coated.
4
Bake for 20 minutes.
5
Sprinkle the shredded cheese evenly over the top and return to the oven for 5 more minutes until melted. Broil 2–3 minutes for a golden, bubbly top.
6
Whisk together the mayonnaise, sour cream, buttermilk, chipotle seasoning, garlic powder and lime juice. Taste and adjust salt and lime.
7
Scatter fresh cilantro over the tray, drizzle with the creamy chipotle sauce, and serve in warm tortillas.
8
Ready to Serve

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Tips

Don't overcrowd the pan — use two trays if needed so the chicken roasts, not steams.
Make the sauce first and chill it; it thickens and the flavor deepens.
Leftovers make an amazing taco bowl over rice the next day.

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