Shredded Chicken Poblano Sheet Pan Tacos
- Prep Time: 40 minutes
- Cook Time: 20-25 minutes
- Total Time: 1 hr
- Yield: 25 tacos 1x
- Category: Mexican Inspired
- Method: Grilling
- 1 lb tomatillos, chopped in half
- 6 whole cloves of garlic, peeled
- 2 Tbsp lime juice
- 1 medium bunch cilantro
- 3 poblano peppers, roasted & peeled
- 1 inch slice of sweet onion
- 1/2 of medium jalapeno, save other half
- 2 Tbsp chicken bouillon powder
- 1 Tbsp olive oil
- 1 tsp of your favorite hot sauce, we used Trader Joe’s Green Dragon
- 1/4 tsp cumin seeds
- 3 chicken breasts
- 1 cup sweet onion, large diced
- 1 cup red onion, large diced
- 1/2 of a large red sweet pepper, julienned
- 2 large poblano peppers, peeled and cut into 2 1-inch strips
- 2 cloves garlic, minced
- 1 cup chayote, medium diced
- 1 lb small red potatoes, cubed
- 2 cups hominy, rinsed and drained
- 1 ear of fresh corn, cut off cob
- 1/2 medium jalapeno, finely diced
- Corn Tortillas
Garnish, optional but recommended
- Ultra thin sliced radish halves
- Shredded purple cabbage
- Chopped cilantro
- Lime slices
- Cotija cheese
- Hot sauce
- Add all of the sauce ingredients to the food processor and pulse until your tomatillo sauce is well blended but not perfectly smooth.
- Place chicken breasts and one cup of tomatillo sauce in heavy pan with a tight-fitting lid. Cook on medium heat until tender enough to shred. Save liquid in pan.
- Pre-Heat grill to approximately 500 degrees Fahrenheit.
- While chicken breasts are cooking prep the other taco filling ingredients. Place in large bowl, toss until well mixed and then stir in the remainder of tomatillo sauce until vegetables are well coated. Add shredded chicken liquid from the cooking pan to vegetables. Stir until well mix.
- Pour ingredients from large bowl onto sheet pan. Spread in an even layer around the pan. Place sheet pan on grate in hot grill. Grill and stir occasionally for 20-25 minutes or until vegetables are just tender. Take care not to overcook, you don’t want the vegetables to be mushy.
- While sheet pan is cooking on the grill slice radishes, shred red cabbage, chop cilantro, cut lime wedges and prepare any other garnishes you will be having.
- During the last few minutes of cook time on the taco filling toss your corn tortillas on the grill to be warmed up.
- For a crowd, serve taco filling straight off sheet pan with garnishes, and corn tortillas. Open a cold drink and enjoy!
- The chicken poblano tacos have a nice balanced pepper flavor if you are looking for a hotter experience add more jalapeno with a bit of serrano to the tomatillo sauce.
- Can I make this recipe in a conventional oven? Grilling the tacos gives them a nice subtle smoky flavor that wood be missed in the finished dish.
- For the sauce our go to method of roasting poblano peppers is to roast them on a high grill flame with even blistering on all sides, taking care not to burn to the point of white ashy flames. Immediately remove poblanos from heat and seal in a zip top plastic bag or container with a tight-fitting lid allowing peppers to cool before opening. Once cooled, carefully open container and peel skins off the poblano peppers. Sealing them in the container helps to steam the skins away from the meat of the pepper helping you to peel them off in larger pieces.
- In the taco filling you will have to peel 2 raw poblano peppers. The easiest method we have found is to use a standard vegetable peeler. If you have a better suggestion, please comment down below.