Sheet Pan Chicken Tacos

Ingredients

• 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
• Cilantro
• Crema
• Corn tortillas charred & kept warm

Simple Crema

• 1⁄3 cup sour cream
• 1 tsp smoked paprika
• 2 tbsp Natalie’s Lime Juice
• 1-2 tsp water as needed

Directions

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.