Crispy Chicken Sheet Pan Tacos with Pico de Gallo

1. Combine chicken with all the spices, lime zest, lime juice, tomato paste, and cilantro stems. Mix well and let it sit for 15–30 minutes.

2. Combine chopped tomatoes, white onion, jalapeño, cilantro, lime juice, salt, and pepper. Let it sit.

3. Heat a skillet on high and add 2-3 tbsp of olive oil. Cook the marinated chicken until it develops a smoky char exterior and is cooked through.

4. Line a baking sheet with parchment paper. Brush tortillas with olive oil on both sides. Place cooked chicken on tortillas, top with cheese, and press lightly.

5. Transfer to a preheated oven to 415°F (210°C). Bake for 12–15 minutes, flipping halfway through, until tortillas are golden and cheese is melted.

6. Remove from oven and top with shredded lettuce, Pico de Gallo, and avocado crema. Serve immediately.