Oven Roasted Chicken Tacos
Ingredients
The chicken and marinade
-
2
lbs
boneless, skinless chicken thighs
-
⅓
cup
olive oil
-
3
Tbsp
fresh lime juice
-
1
Tbsp
minced garlic
-
2
tsp
ancho chili powder
-
1½
tsp
ground cumin
-
½
tsp
ground coriander
-
to taste
cayenne pepper
-
1
tsp
salt
-
1
tsp
black pepper
-
½
cup
roughly chopped cilantro
For serving
-
10
6-inch
warmed corn tortillas
-
to taste
shredded lettuce
-
to taste
Mexican cheese
-
to taste
diced tomatoes or pico de gallo
-
to taste
diced avocados or guacamole
-
to taste
Mexican crema or sour cream
-
to taste
Mexican hot sauce
Instructions
- Whisk together olive oil, lime juice, garlic, chili powder, cumin, coriander, cayenne pepper, salt, and pepper.
- Place chicken in a resealable bag, pour the olive oil mixture over it, add cilantro, seal the bag, and rub the marinade over the chicken.
- Refrigerate the marinated chicken for 1 to 6 hours.
- Preheat the oven to 425°F and grease a baking sheet with olive oil.
- Remove the chicken from the marinade and transfer it to the baking sheet, spacing it evenly.
- Roast the chicken in the oven for about 30 to 40 minutes until cooked through and golden brown.
- Let the chicken rest for 2 minutes, then cut it into small strips or cubes.
- Serve the chicken in tortillas with desired toppings.
Nutrition Facts (estimated)
Servings
5
Calories
435
Total fat
17g
Total carbohydrates
29g
Total protein
32g
Sodium
670mg
Cholesterol
172mg
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