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Shredded Chicken Poblano Sheet Pan Tacos

Two shredded chicken poblano tacos in wax paper

5 from 1231 reviews

Scale

Ingredients

Sauce

Taco Filling

Other

Garnish, optional but recommended

Instructions

  1. Add all of the sauce ingredients to the food processor and pulse until your tomatillo sauce is well blended but not perfectly smooth.
  2. 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.
  3. Pre-Heat grill to approximately 500 degrees Fahrenheit.
  4. 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.
  5. 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.
  6. 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.
  7. During the last few minutes of cook time on the taco filling toss your corn tortillas on the grill to be warmed up.
  8. For a crowd, serve taco filling straight off sheet pan with garnishes, and corn tortillas. Open a cold drink and enjoy!

Notes