Name: Oven Roasted Chicken Tacos Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5
Cuisine: Mexican
Ingredients: 2 lb chicken thighs; ⅓ cup olive oil; 3 tbsp fresh lime juice; 1 tbsp garlic; 2 tsp ancho chili powder; 1½ tsp ground cumin; ½ tsp ground coriander; pinch Cayenne pepper; ½ tsp salt; ½ tsp freshly ground black pepper; ½ cup cilantro; For Serving:; 10 pcs corn tortillas; shredded lettuce; Mexican Cheese; tomatoes; avocados; Mexican cream

How To Make Oven Roasted Chicken Tacos

Thinking of the perfect filling for Taco Tuesday? Here’s a simple and easy-to-follow chicken tacos recipe with a generous amount of roasted chicken bits

Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

Ingredients

2lbchicken thighs,skinless, trimmed, large, boneless
⅓cupolive oil,plus more for baking sheet
3tbspfresh lime juice
1tbspgarlic,(about 3 cloves) minced
2tspancho chili powder
1½tspground cumin
½tspground coriander
pinchcayenne pepper,to taste
½tspsalt
½tspfreshly ground black pepper
½cupcilantro,slightly packed, roughly chopped

For Serving:

10pcscorn tortillas,6-inch, warmed
shredded lettuce
Mexican cheese,shredded blend, cotija, queso fresco
tomatoes,or pico de gallo, diced
avocados,or guacamole, diced
Mexican cream,or sour cream, to serve

Instructions

In a mixing bowl or liquid measuring cup whisk together olive oil, lime juice, garlic, chili powder, cumin, coriander, cayenne pepper, salt and pepper.
Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken. Add cilantro then seal bag while pressing out excess air.
Rub marinade over chicken well. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
Preheat oven to 425 degrees F. Brush a rimmed, preferably dark coated, 18×13-inch baking sheet with 1 tablespoon of olive oil.
Remove chicken from marinade and transfer to baking sheet spacing chicken evenly apart. Roast in preheated oven until bottom side is golden brown and crisp and chicken is cooked through, about 30 to 40 minutes.
Let chicken rest 2 minutes then cut into small strips or cubes. Serve in tortillas with desired toppings.