Sheet Pan Chili Chicken Tacos

There’s nothing ordinary about these tacos. Made on a single sheet pan (hello, easy clean-up) and ready in 30 minutes, they’re loaded with the great taste of French’s® Chili-O Seasoning Mix. Wrap chicken and veggies in a warm flour tortilla and pile on ...

There’s nothing ordinary about these tacos. Made on a single sheet pan (hello, easy clean-up) and ready in 30 minutes, they’re loaded with the great taste of French’s® Chili-O Seasoning Mix. Wrap chicken and veggies in a warm flour tortilla and pile on your favorite toppers.

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5m
PREP TIME
25m
COOK TIME
280
CALORIES
13
INGREDIENTS

Servings: 12 (1-taco)

Ingredients

  • Chicken Tacos
  • 1 pound boneless skinless chicken breast, cut into thin strips
  • 1 medium yellow bell pepper, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 package French's® Original Chili-O Seasoning Mix
  • 1 lime, juiced
  • 12 (8-inch) flour tortillas, warmed
  • Optional Toppings
  • Chopped fresh cilantro
  • Guacamole
  • Pico de gallo
  • Shredded Cheddar cheese
  • Sour cream

INSTRUCTIONS

  • 1 Preheat oven to 400°F. Toss chicken and vegetables with oil in large bowl. Sprinkle with Seasoning Mix; toss to coat well. Arrange chicken and vegetables in single layer on large foil-lined baking pan.
  • 2 Bake 20 to 25 minutes or until vegetables are tender and chicken is cooked through (internal temperature of 165°F). Carefully, drain any excess liquid from pan.
  • 3 Drizzle lime juice over chicken and vegetables. Serve in tortillas with toppings, as desired.

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