“I don’t think there’s anything more Cal-Mex than a tasty sheet pan taco,” writes blogger and culinary creator Caitlin Prettyman in her book Fast and Fresh Cal-Mex Cooking. “Most sheet pan meals are notorious for being healthy and time saving, which are two things Californians are crazy about.”
That said, you don’t have to live in the Golden State to appreciate the art of the sheet pan taco. You’ll simply toss chicken thighs and poblano peppers in savory seasonings before popping that yummy filling in the oven. “I love the addition of poblano peppers in this one,” Prettyman continues. “Poblanos are one of my favorite Mexican green chiles because they are mild in flavor and usually roasted before being added to dishes. They have a slightly smoky flavor that pairs so well with the corn salsa and charred corn tortillas.” Plus, they’re readily available at most grocery stores.
“Adding a drizzle of chipotle crema only brings out these smoky flavors even more,” Prettyman points out. That creamy texture also cools some of the heat. “But here’s the best part: Because this is a sheet pan meal, all the other elements (corn salsa and chipotle crema) can easily be made beforehand to save time.” Which means your weeknight meal can be as easy as setting the oven.
Sheet Pan Poblano Chicken Tacos with Corn Salsa
Yield: 4 servings
Total Time: 30 minutes
Ingredients
Poblano Chicken Tacos
- 2 tbsp (30 ml) olive oil
- 1½ tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- 1½ lb (680 g) boneless skinless chicken thighs
- 1 large poblano pepper, deseeded & sliced
- 6–8 corn tortillas, warmed or charred on a tortilla pan
- Shredded lettuce, for serving
- Crumbled cotija cheese, for serving
- Lime wedges, for serving
Corn Salsa
- 4 ears of corn, shucked & kernels cut off the cob (about 4 cups [528 g])
- ¼ cup (40 g) diced red onion
- ¼ cup (15 g) chopped cilantro (leaves & stems)
- 1 medium jalapeño, deseeded & finely chopped
- 1 lime, juiced
- Salt, to taste
Smoky Chipotle Crema
- ½ cup (120 ml) sour cream
- 1½ tbsp (23 ml) lime juice
- ½ tbsp (8 ml) sauce from a can of chipotle peppers in adobo
- ½ tsp salt
Instructions
- Preheat the oven to 400°F (204°C) and spray a sheet pan with cooking spray.
- In a large bowl, whisk the olive oil, chili powder, cumin, smoked paprika, salt, black pepper, and minced garlic together. Add the chicken thighs and sliced poblanos and toss to coat them. Arrange the chicken thighs and poblanos on the prepared pan and bake for 20 to 22 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C). Once it’s done, shred the chicken and toss it with the poblano peppers.
- While the chicken bakes, prepare the corn salsa by mixing the corn, onion, cilantro, jalapeño, lime juice, and salt together in a bowl. Then taste it and adjust the lime juice and salt, if needed.
- To make the smoky chipotle crema, whisk the sour cream, lime juice, chipotle sauce, and salt together in a small bowl, then cover and refrigerate it.
- To serve the tacos, layer each warmed tortilla with a few scoops of shredded poblano chicken, corn salsa, a drizzle of smoky chipotle crema, shredded lettuce, and cotija cheese. Serve them warm with fresh lime wedges on the side.
Caitlin’s quick tips: Use canned or frozen corn instead of fresh for the corn salsa, and make the chipotle crema and corn salsa the day before to cut down on time.
Reprinted with permission from Fast and Fresh Cal-Mex Cooking by Caitlin Prettyman. Page Street Publishing Co. 2024. Photo credit: Caitlin Prettyman.
