Time for another Taco Tuesday? Methinks so, and these sheet-pan elote chicken tacos make it easier than you think.
I’m not sure why, but I’ve fallen off my taco game. I used to make them ALL THE TIME and then somehow I sort of got away from them. I don’t know why because they are so easy and so variable that I can’t imagine how I ever got bored of them.
Let’s blame winter and soup and stew only vibe that comes with it. I guess that sentiment really doesn’t apply to you Southern folk so this is a dish for all seasons for you.
These tacos are actually inspired by all things summer- and my very favorite Mexican street corn that seems to burst on the scene around the middle of July. I’ve already done my thing with those same elote flavors – see this dip (which was a total Super Bowl hit, btw) and this shrimp salad, and so tacos seemed apropos. However, because the temps are a bit colder out, I’m not about to head out and dance with the grill – meaning that the oven will have to do. However, if you’re like my Mom, you can cook these while standing on your icy porch amidst below-freezing wind chills, but doing this in the oven makes it all kind of a one (ish) pan deal.
I’m also cheating a bit by using a ready-made spice mix. The Elote seasoning from Trader Joe’s does form the base of this marinade for these bone-in, skin-on chicken thighs, but if TJ’s isn’t a regular stop for you, feel free to make your own- see here for a suggestion.
The veg base of these tacos is made up of corn, obviously, black beans and red onions.
Dump all of the above on a sheet pan and let ‘er roll.
Cilantro and lime garnish, as always and a Parmesan mayo tops the whole thing off- much like it does for the real thing.
And finally because I want what’s best for you – corn tortillas only. I will fight you on this.
Sheet-Pan Elote Chicken Tacos
Sheet-Pan Elote Chicken Tacos take the best flavors of summer from our favorite Mexican street corn, throw them in the oven and let them roast for an easy, hands-off weeknight meal.
Ingredients
- 4 bone-in skin on chicken thighs
- 2 TB, heaping, elote seasoning
- 1 large red onion, sliced (about 1 1/2 cups)
- 1 14-oz can black beans, rinsed
- 1 14-oz can whole kernel sweet corn
- 2 TB olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1/4 cup + 2 TB Parmesan cheese, divided
- 2TB sour cream
- 2 TB mayo
- 1/2 chili powder
- 2 lime, juiced (about 3 TB each), divided
- 1 large clove garlic
- 1/2 cup fresh cilantro, chopped
- 8 -12 corn tortillas, warmed
Directions
- Step 1 In a large bowl, add the chicken thighs and elote seasoning. Coat the chicken thoroughly and let sit to marinate in the fridge about 30 minutes.
- Step 2 Meanwhile, preheat the oven to 375F.
- Step 3 On a large sheet pan, add the black beans, corn, onion, olive oil, salt, pepper and chili powder. Mix well. Set aside until chicken is done marinating.
- Step 4 Once the chicken is done, place on sheet pan and bake 45-50 minutes until chicken is done. Remove from oven and let chicken sit about 5 minutes.
- Step 5 While the chicken cooks make the seasoned sour cream. In a blender or food processor, add the 1/4 cup Parmesan, mayo, sour cream, garlic, lime juice and chili powder. Blitz until smooth. Reserve to garnish the tacos.
- Step 6 Once chicken has set, shred with a fork and remove skin and bones. Sprinkle the entire sheet pan with 2 TB Parmesan cheese, juice of one lime and cilantro. Mix well until everything is well-distributed.
- Step 7 Fill each taco shell with elote chicken filling and garnish with seasoned sour cream.
Thıs recipe realy amazing , Thanks for sharing
Thank YOU for stopping by! I’m glad you enjoyed it!