Chicken Tacos

with Elote-Style Sweet Potatoes

40 MIN

4 Servings

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From the Test Kitchen

For this zesty dish, you’ll top soft flour tortillas with melty monterey jack, then bake them to create a delightfully cheesy base for a filling of shredded chicken tossed with our herbaceous cilantro sauce. It’s all complete with roasted sweet potato wedges topped with a sour cream drizzle and crumbly cotija—a take on the seasonings of Mexican elote-style corn.

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Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

1½ lbs Boneless, Skinless Chicken Thighs
8 Flour Tortillas
3 oz Radishes
1 head Butter Lettuce
1½ lbs Sweet Potatoes
2 Tbsps Grated Cotija Cheese
½ cup Sour Cream
1 Tbsp Rice Vinegar
⅓ cup Cilantro Sauce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
4 oz Shredded Monterey Jack Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the sweet potatoes roast, halve the radishes lengthwise; thinly slice crosswise. Cut off and discard the root end of the lettuce; thinly slice the leaves. Combine in a bowl.

3 Cook, shred, & dress the chicken:

While the sweet potatoes continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and add 1/4 cup of water (carefully, as the liquid may splatter). Cook 6 to 7 minutes, or until browned and cooked through. Transfer to a large bowl. Using two forks, shred the cooked chicken into bite-sized pieces. Add the cilantro sauce and stir to coat. Taste, then season with salt and pepper if desired.

4 Make the cheesy tortillas:

While the chicken cooks, place the tortillas on a work surface. Evenly top with the monterey jack cheese; season with salt and pepper. Working in two batches, place the prepared tortillas on a separate sheet pan. Bake 2 to 3 minutes per batch, or until the cheese is melted. Carefully transfer to a work surface and let cool slightly.

5 Dress the vegetables & assemble the tacos:

To the bowl of prepared vegetables, add half the vinegar and a drizzle of olive oil. Season with salt and pepper; toss to combine. Assemble the tacos using the cheesy tortillas, dressed chicken, and dressed vegetables.

6 Finish & serve your dish:

In a bowl, combine the sour cream and remaining vinegar. Taste, then season with salt and pepper if desired. Serve the tacos with the roasted sweet potatoes on the side. Top the sweet potatoes with the seasoned sour cream, cotija cheese, and remaining spice blend. Enjoy!