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Shared By Steve Hamilton

Tacos: Sheet Pan Chicken Tacos

Ingredients

  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 1 teaspoon minced garlic
  • 2 cups cooked shredded chicken breast, I used rotisserie chicken
  • ¾ cup black beans, rinsed and drained well (about ½ of a 15 ounce can)
  • ½ cup frozen yellow corn, no need to thaw
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup salsa verde, like Herdez
  • 3 tablespoons chopped cilantro leaves
  • 1 ½ cups shredded cheese, pepper Jack cheese or a combination of cheddar/jack
  • 12 yellow corn tortillas, 6-inch, divided
  • ⅓ cup vegetable oil, or as needed, for brushing
  • OPTIONAL TOPPINGS
  • Shredded iceberg lettuce, quartered cherry tomatoes, sour cream, and hot sauce

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