Description
Enjoy these Crispy Chicken Carnitas Tacos featuring juicy, marinated baked chicken thighs shredded and layered with cheese and red onion inside crispy corn tortillas, served with a creamy avocado cilantro lime sauce for a fresh and flavorful meal perfect for any taco night.
Ingredients
Units
Scale
For the tacos:
- 1 1/2 lb. chicken thighs, boneless & skinless
- 2 oranges, juiced
- 2 limes, juiced
- 3 garlic cloves, minced
- 1 jalapeno, deseeded & finely chopped
- 2 Tbsp cilantro, chopped
- 2 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 8 large corn tortillas
- 1/3 of a red onion, chopped
- 2 cups grated cheese (cheddar, monterey jack, Mexican blend, etc.)
For the avocado cilantro lime sauce:
- 2 medium avocados
- 1 garlic clove
- 1/3 cup cilantro, chopped (leaves & stems are ok)
- 2 Tbsp lime juice
- 1/4 tsp garlic salt
Instructions
- Prepare the avocado cilantro lime sauce: Add the avocados, garlic clove, chopped cilantro, lime juice, and garlic salt to a food processor. Blend the mixture until smooth and creamy. Store this sauce in the fridge to chill while you prepare the tacos.
- Marinate the chicken: Place cleaned chicken thighs into a large bowl. In a separate bowl, combine the orange juice, lime juice, minced garlic, finely chopped jalapeno, chopped cilantro, olive oil, chili powder, oregano, cumin, salt, and pepper. Pour this marinade over the chicken thighs, ensuring they are well coated. Cover and refrigerate for anywhere between 30 minutes to 8 hours to absorb the flavors.
- Bake and shred the chicken: Preheat your oven to 400°F (204°C) a few minutes before marinating ends. Spray a large baking dish with cooking spray and arrange the marinated chicken thighs inside, discarding the leftover marinade. Bake for 15-20 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is thoroughly cooked. Remove from oven and shred the chicken using two forks.
- Prepare the tortillas: Increase oven temperature to 425°F (218°C). Line a baking sheet with parchment paper and lay the corn tortillas flat on it. Lightly spray both sides of the tortillas with cooking spray. Bake for 2-3 minutes per side just until they are pliable enough to fold.
- Assemble the tacos: On one half of each tortilla, layer grated cheese, shredded chicken carnitas, chopped red onion, and a little more cheese on top. Fold the other half of the tortilla over the filling and press gently to seal the edges together.
- Crisp and melt the tacos: Place the assembled tacos back on the baking sheet and return to the oven. Bake for 15-17 minutes until the cheese inside has melted and the tortilla is crispy and golden brown.
- Serve the tacos: Remove the tacos from the oven and serve immediately with the chilled avocado cilantro lime sauce on the side or drizzled on top for a fresh, creamy contrast.
Notes
- Do not marinate the chicken longer than 8 hours to avoid the citrus in the marinade beginning to ‘cook’ the meat.
- Oven temperatures vary, so start checking your tacos around 10 minutes during the final bake to prevent burning.
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 95mg
