Sheet Pan Cilantro Lime Chicken Tacos with Charred Corn

• 1 1/2 pounds boneless, skinless chicken thighs
• 2 cups fresh corn kernels (from about 3 ears)
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup chopped fresh cilantro
• 8 small taco tortillas
• 1/2 red onion, diced
• 1 lime, cut into wedges
• Optional toppings: shredded cheese, sour cream, diced avocado

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chicken thighs and corn with olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
3. 3 Spread chicken and corn in a single layer on a sheet pan.
4. 4 Roast for 20-25 minutes, flipping halfway through, until chicken is cooked through and corn is charred.
5. 5 Remove from oven and stir in chopped cilantro.
6. 6 Warm tortillas according to package instructions.
7. 7 Assemble tacos by placing chicken and corn mixture in tortillas, top with diced red onion and any optional toppings.
8. 8 Serve with lime wedges for extra zest.

Equipment

• Sheet pan
• Baking sheet
• Tongs

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add diced bell peppers or jalapeños to the sheet pan for extra veggies.

Substitutions

• Use chicken breasts in place of thighs for leaner meat.
• Substitute fresh cilantro with parsley if needed.

Pairings

• Serve with black beans and Mexican rice.
• A cold cerveza or a tangy lime margarita makes a great drink pairing.

Nutrition

Tips

• For extra flavor, marinate the chicken and corn mixture in the fridge for 30 minutes before roasting.
• If fresh corn is out of season, frozen corn works well as a substitute.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently in a skillet.

Serving Suggestions

• Serve with a fresh mango salsa or a cooling avocado crema.
• Pair with a vibrant Mexican street corn salad on the side.

FAQ