Chicken Tacos with Roasted Jalapeño Sesame Verde Recipe
These Chicken Tacos with Roasted Jalapeño Sesame Verde bring a flavorful twist to classic tacos by roasting skinless chicken breasts or thighs with a smoky chipotle and spice blend, then topping them with a creamy, nutty salsa verde made from roasted jalapeños and toasted sesame seeds. Perfectly melted cheese and fresh avocado, cilantro, and lime complete the dish for a delicious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Chicken and Roasting
- 2 pounds skinless chicken breast or thighs
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2-3 chipotle peppers in adobo, chopped
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 cup tamari or soy sauce
- 1 tablespoon honey
- 2 cloves garlic
- 1 jalapeño
- 3 green onions
For the Tacos
- 8-12 corn tortillas, warmed
- 1 cup shredded Mexican cheese blend
- Avocado slices (for serving)
- Fresh cilantro (for serving)
- Limes, cut into wedges (for serving)
For the Sesame Verde Sauce
- 1/2 cup salsa verde
- 1 tablespoon tamari or soy sauce
- 2 tablespoons toasted sesame seeds
Instructions
- Preheat and prepare chicken: Preheat your oven to 425° F. On a baking sheet, toss the chicken with olive oil, chopped yellow onion, chopped chipotle peppers, chili powder, dried oregano, and cumin. Pour over the tamari (or soy sauce) and honey, then toss everything to coat evenly. Arrange the chicken in a single layer on the baking sheet. Add the garlic cloves, jalapeño, and green onions to the sheet for roasting.
- Roast the ingredients: Roast the chicken and aromatics in the preheated oven for about 20 minutes, or until the chicken is cooked through. The garlic, jalapeño, and green onions will soften and develop roasted flavors to use in the sauce.
- Make the salsa verde base and shred chicken: Carefully remove the garlic cloves, jalapeño, and green onions from the sheet pan and transfer them to a food processor; let them cool slightly. While they cool, shred the roasted chicken using two forks. Toss the shredded chicken with the pan juices and spice mixture left on the sheet.
- Prepare the taco shells: Line your warmed corn tortillas in a 9×13 inch baking dish. Bake the shells for 5 minutes to heat through and slightly crisp them.
- Assemble and melt cheese: Fill each taco shell with shredded chicken, then sprinkle the shredded Mexican cheese blend on top. Return the dish to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Make the sesame verde sauce: Add the roasted jalapeño, garlic, and green onions to the food processor along with the salsa verde and tamari or soy sauce. Blend until smooth and creamy. Stir in the toasted sesame seeds to incorporate a nutty texture and flavor.
- Serve: Serve each chicken taco topped with a generous drizzle of the roasted jalapeño sesame verde sauce. Garnish with fresh avocado slices, cilantro, and lime wedges for added freshness and brightness. Enjoy your flavorful chicken tacos!
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier.
- If you prefer less heat, use fewer chipotle peppers or remove the seeds from the jalapeño before roasting.
- If you don't have tamari, regular soy sauce makes a fine substitute.
- Warming the tortillas before baking helps prevent them from cracking when filled.
- To toast sesame seeds, dry roast them in a skillet over medium heat until golden and fragrant, about 2-3 minutes.
- Leftover chicken can be stored in the fridge for up to 3 days and repurposed into salads or wraps.
