Sheet-pan Chicken Tacos with Pineapple Habanero Crema
The best homemade taco recipes are easy to make and full of flavor, which is why we start the night before with with lime-marinated chicken thighs. The next day, we pop them on a sheet pan that goes into a super-hot oven. The chicken comes out tender, juicy, well-browned and so tasty that these tacos don't even need cheese. We dress them with a sweet-spicy crema we whipped up in a flash using our famous Duplin Gourmet Muscadine Pineapple Habanero Salsa.
Ingredients:
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh garlic
- ½ teaspoon oregano
- 1 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground chipotle
- 3/4 cup Duplin Gourmet Muscadine Pineapple Habanero Salsa
- ½ cup sour cream
- ¼ cup mayo
- 2 teaspoons ranch seasoning mix
- 2 cups finely sliced shredded red cabbage
- 1 avocado, peeled pitted and cubed
- 1 fresh jalapeno, seeded and sliced
- 18 cherry tomatoes, cut in half
- ½ cup fresh cilantro leaves
- Twelve 6-inch corn tortillas
Directions:
- In a large, shallow glass baking dish or container, whisk together the olive oil, wine, lime juice, garlic, oregano, chili powder, cumin, salt, and ground chipotle. Place chicken in the dish, turning pieces over to coat in the marinade. Cover the dish or container and let chicken marinate in the refrigerator at least one hour or overnight, turning chicken once or twice while it is marinating.
- Remove the chicken from the refrigerator.
- Blend Duplin Gourmet Muscadine Pineapple Habanero Salsa, sour cream, mayonnaise and ranch dressing mix until well combined. Refrigerate the mixture.
- Preheat the oven to 425 degrees. Brush a large, rimmed baking sheet with 1 tablespoon of olive oil. Using tongs, transfer chicken from the marinade to the baking sheet, spacing pieces evenly apart. Leave plenty of room between the pieces of chicken.
- Roast chicken in the preheated oven, until the bottom and sides of the chicken are golden and crisp and the meat is cook through, about 30 minutes. Set chicken aside.
- Set a large platter or serving board close to the stove. Near the platter or board, set out sliced cabbage, avocado and jalapeno. Also, set out muscadine pineapple habanero crema and fresh cilantro leaves.
- Sliced or pull the chicken and place near the toppings.
- Place a cast-iron or other heavy skillet over medium heat. When pan is hot, heat tortillas one at a time, for about 30 seconds on each side. Move tortillas to the serving platter or board, stacking together two tortillas.
- Place a little sliced red cabbage on each tortilla stack. Cover cabbage with chicken slices. Garnish chicken with avocado, jalapeno, and cherry tomatoes. Drizzle tacos with muscadine pineapple habanero crema. Scatter cilantro leaves over tacos.
- Makes 2 to 3 servings.
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