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For these tasty tacos, you will need fresh and simple ingredients. Here’s what to gather: - 1.5 lbs boneless, skinless chicken thighs - 1 red onion, sliced - 1 bell pepper (any color), sliced - Corn tortillas - Fresh cilantro, chopped (for garnish) - Avocado, sliced (for serving) The marinade brings bold flavor to the chicken. Here’s what you need for it: - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon paprika - 1 teaspoon cumin - 2 limes (zested and juiced) - 4 cloves garlic, minced - 1 teaspoon salt - ½ teaspoon black pepper Toppings can enhance your tacos. Consider these options: - Salsa or pico de gallo (optional for serving) With these ingredients ready, you can enjoy a delicious meal that’s easy to make. Get your prep started, and let the flavors shine! First, gather your ingredients. You need olive oil, chili powder, paprika, cumin, lime zest, lime juice, minced garlic, salt, and black pepper. In a large bowl, mix these together. Stir until you see a smooth blend. The marinade adds flavor and moisture to the chicken. Now, take your chicken thighs and place them in the bowl. Toss the chicken in the marinade. Make sure every piece is coated well. Let it sit for at least 15 minutes. If you have more time, you can marinate it longer for a deeper flavor. Preheat your oven to 400°F (200°C). While it heats, prepare your sheet pan. Spread the marinated chicken on the pan. Add sliced red onion and bell pepper around the chicken. This mix will roast well together. Place it in the oven for 25-30 minutes. The chicken should reach 165°F (75°C) when done. The veggies will turn tender and slightly brown. Once the chicken is cooked, take it out and let it rest for 5 minutes. Use two forks to shred the chicken into bite-sized pieces. In a dry skillet, warm the corn tortillas over medium heat. Once soft, fill each tortilla with shredded chicken and roasted veggies. Finish with fresh cilantro and sliced avocado. If you like, add salsa or pico de gallo for extra taste. Enjoy your delicious tacos! To get the most flavor, use fresh ingredients. Fresh limes add bright zest. Always choose ripe avocados for creaminess. Marinate the chicken for at least 15 minutes. If you have more time, let it sit longer. This steps helps the chicken absorb all the spices. Cooking at 400°F (200°C) works best for this recipe. Roast the chicken and veggies for 25-30 minutes. Chicken should reach 165°F (75°C) internally. Use a meat thermometer for accuracy. This ensures juicy chicken and soft veggies. Let the chicken rest for 5 minutes after cooking. This helps keep it moist. Use two forks to shred the chicken. Pull the meat apart slowly for nice strands. Shredded chicken mixes well with the veggies in tacos. This way, every bite has great flavor. {{image_2}} You can swap chicken for other proteins. Try using pork or shrimp. Both options work well with the chili lime flavors. For pork, I suggest using tenderloin or shoulder cuts. These meats soak up the marinade nicely. Cook them the same way as chicken. For shrimp, use large, peeled shrimp. They cook quicker, so watch them closely in the oven. If you want a vegetarian taco, switch chicken for chickpeas or black beans. Both add protein and fiber. You can also use roasted veggies like zucchini or sweet potato. These options bring a hearty feel to your tacos. Just toss them in the same marinade and roast them on the sheet pan. Another great option is using grilled or sautéed mushrooms for a meaty texture. Tacos are fun to serve in many ways. You can create a taco bar for a party. Lay out the tortillas, chicken, and toppings. Let everyone build their own. For a twist, try taco bowls instead. Use rice or quinoa as a base and top with chicken and veggies. You can also use lettuce leaves instead of tortillas for a low-carb version. After you enjoy your tacos, store any leftovers in an airtight container. Place the shredded chicken and veggies together. Keep the corn tortillas separate. This helps them stay soft. You can store them in the fridge for up to three days. To reheat the chicken and veggies, use a skillet over medium heat. Heat for about five minutes, stirring often. This keeps the flavors fresh. If you're warming tortillas, heat them in a dry skillet for about 30 seconds on each side. This makes them soft again. If you want to save tacos for later, freeze the chicken and veggies. Place them in a freezer-safe bag or container. They can last up to three months. When you're ready to eat, thaw them overnight in the fridge. Reheat the same way as before. Enjoy your tasty meal anytime! Yes, you can use chicken breasts. They will work well in this dish. However, chicken thighs stay juicy and tender. If you choose breasts, watch the cooking time closely. They may cook faster, so check for doneness at 20 minutes. You have many options if you want to swap corn tortillas. Flour tortillas are a common choice. Lettuce wraps make a fun, low-carb option. You could also use whole wheat tortillas for a healthier twist. Each option will change the flavor and texture a bit. To add heat, use a spicier chili powder. You can also add fresh jalapeños or serrano peppers to the mix. Hot sauce can spice things up, too. If you like it really hot, try adding red pepper flakes to the chicken marinade. Adjust according to your taste! Chili lime chicken tacos are easy to make and full of flavor. We covered the key ingredients, from the marinade to the perfect toppings. I shared steps to marinate, roast, and assemble your tacos. You learned tips to boost flavor and ideal cooking times. Plus, there are tasty variations and storage tips for leftovers. With these ideas, you can enjoy great tacos any time. Cooking should be fun and simple. Enjoy your cooking journey!

Sheet Pan Chili Lime Chicken Tacos

Savor the vibrant flavors of Sheet Pan Chili Lime Chicken Tacos with this easy recipe! Juicy chicken thighs marinated in zesty lime and spices come together with colorful veggies for a delicious meal. Perfect for busy weeknights, just toss everything on a sheet pan and let the oven do the work! Click through for the full recipe and elevate your taco night! #ChiliLimeTacos #SheetPanMeals #EasyRecipes #TacoTuesday
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon cumin

2 limes (zested and juiced)

4 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 red onion, sliced

1 bell pepper (any color), sliced

Fresh cilantro, chopped (for garnish)

Corn tortillas

Avocado, sliced (for serving)

Salsa or pico de gallo (optional for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the olive oil, chili powder, paprika, cumin, lime zest, lime juice, minced garlic, salt, and black pepper to create a marinade.

      Add the chicken thighs to the bowl and toss until they are well coated with the marinade. Let it marinate for at least 15 minutes if time allows.

        On a sheet pan, spread out the marinated chicken thighs, sliced red onion, and bell pepper.

          Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

            Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Then, shred the chicken with two forks.

              Warm the corn tortillas in a dry skillet over medium heat until soft and pliable.

                Assemble the tacos by adding a generous amount of shredded chicken and roasted vegetables onto each tortilla.

                  Top with fresh cilantro and sliced avocado. Serve with salsa or pico de gallo if desired.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4