Sheet-pan Chicken Tacos with Pineapple Habanero Crema

Whether it's Cinco de Mayo, Taco Tuesday or just another weeknight when we need a quick meal, we reach for our best homemade sheet-pan chicken tacos recipe.

Start this dish the night before by marinating chicken thighs in a blend of lime, wine, garlic and chile spices. Thighs stay tender and juicy during cooking. Chicken breast would be too dry for this recipe. The next day, just pop the marinated chicken thighs on sheet pan and cook them in a super-hot 450-degree oven for 30 minutes. The high heat lets skinless chicken brown nicely.

While the chicken is cooking, whisk together sour cream, a dash of ranch dressing mix and our Duplin Gourmet Muscadine Pineapple Habanero Salsa for a crema that adds a festive extra level of flavor.

Also, heat corn tortillas 30 seconds on each side in a dry skillet. Count on stacking two tortillas per taco so that the tacos stay together and have plenty of toasty corn flavor. Keep the warmed tortillas under a cloth until serving time so that they don't dry out.

For toppings, we love colorful, shaved purple cabbage, diced ripe avocado, bright orange cherry tomatoes and fresh cilantro leaves.

Be sure to let the chicken rest for three to five minutes after it comes out of the oven so that you don't release the tasty juices when you slice the meat.

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