Sheet Pan Poblano Corn Chicken Fajitas
Ingredients
- 3 tablespoons canola oil
- 1 tablespoon ancho chile powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 pound boneless, skinless chicken breasts
- 3 large poblano peppers, seeded and sliced into 1/2-inch-thick strips
- 1 medium yellow onion, cut into 1/2-inch-thick slices
- 1 ear corn, shucked
- 8 (6-inch) fajita-size corn or flour tortillas, warmed
- 1 medium ripe avocado, pitted and sliced
- ¼ cup sour cream
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
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