Sheet Pan Chicken Tacos
1/4 cup taco seasoning
1 tbsp canola oil
3 tbsp Natalie’s Lime juice
2 tbsp warm water
2 lbs chicken tenderloins, cut in half 1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large red onion, cut into chunks Lime wedges
Fresh jalapeno slices
Red cabbage, sliced thinly
Corn tortillas, charred & kept warm
1⁄3 cup sour cream
1 tsp smoked paprika
2 tbsp Natalie’s Lime Juice
1-2 tsp water, as needed
1. Combine taco seasoning, Lime juice, oil & warm water. Stir well. Toss sauce with chicken, peppers & onion until everything is well coated. Let the mixture marinate for 10-15 minutes or up to an hour.
2. Prepare crema by combining sour cream, smoked paprika, Lime Juice and enough water to thin it to your desired consistency.
3. Preheat your oven to 375 degrees. Prepare a sheet pan with cooking spray or a layer of parchment paper. Spread chicken & vegetables in an even layer on sheet pan. Bake for 20-25 minutes until chicken is cooked through. Turn the oven up to 425 degrees for the last 5 minutes to help char the chicken & vegetables.
4. Remove pan from oven. Serve immediately with warmed corn tortillas, lime wedges, fresh jalapeno slices, red cabbage, crema & cilantro. Drizzle tacos with crema.