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- 1 pound boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 8 small corn tortillas - 1 ripe avocado, diced - 1 cup shredded lettuce - 1 cup diced tomatoes - 1/4 cup chopped fresh cilantro - Lime wedges for serving

Crispy Sheet Pan Chicken Tacos with Avocado

Elevate your taco night with these Crispy Sheet Pan Chicken Tacos featuring creamy avocado! Perfect for any occasion, this recipe simplifies taco preparation by utilizing a single sheet pan for a quick and hassle-free meal. Tender, seasoned chicken pairs beautifully with fresh toppings like lettuce, tomatoes, and cilantro. Enjoy a flavorful and nutritious meal that’s easy to customize and sure to impress family and friends. It's a delicious way to bring everyone together!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon lime juice

8 small corn tortillas

1 cup shredded lettuce

1 cup diced tomatoes

1 avocado, sliced

1/2 cup crumbled queso fresco (or feta cheese)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

    Prep the Chicken: In a large mixing bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add the chicken thighs and toss until they are well coated with the spice mixture.

      Bake the Chicken: Spread the seasoned chicken thighs in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through and crispy on the edges (internal temperature should reach 165°F or 74°C).

        Tortilla Preparation: While the chicken is cooking, wrap the corn tortillas in a damp towel and microwave them for about 30 seconds to soften them.

          Shred the Chicken: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Then, shred the chicken using two forks or chop it into bite-sized pieces.

            Assemble the Tacos: In each tortilla, add a generous amount of shredded chicken, lettuce, and diced tomatoes. Top with slices of avocado and crumbled queso fresco.

              Garnish and Serve: Finish with fresh cilantro and serve with lime wedges on the side for a zesty kick.

                Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings