Description
These Crispy Chicken Carnitas Tacos feature tender shredded chicken thighs marinated in a vibrant citrus and spice blend, baked to perfection, and layered with melted cheese and red onions inside crispy corn tortillas. Served with a creamy avocado cilantro lime sauce, this recipe offers a delicious twist on classic carnitas with a fresh, flavorful finish perfect for a satisfying taco night.
Ingredients
Units
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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
- Make the avocado cilantro lime sauce: Add the avocados, garlic clove, cilantro, lime juice, and garlic salt to a food processor. Blend until smooth and creamy. Transfer the sauce to the refrigerator to chill while you prepare the tacos.
- Marinate the chicken thighs: Place the cleaned chicken thighs in a large bowl. In a separate bowl, combine orange juice, lime juice, minced garlic, finely chopped jalapeno, cilantro, olive oil, chili powder, oregano, cumin, salt, and pepper. Pour this marinade over the chicken and toss to coat thoroughly. Cover and marinate for at least 30 minutes and up to 8 hours in the refrigerator.
- Bake the marinated chicken: Preheat your oven to 400°F (204°C). Spray a large baking dish with cooking spray and arrange the marinated chicken thighs in the dish. Discard any leftover marinade. Bake the chicken for 15-20 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Once done, shred the chicken using two forks.
- Prepare the tortillas: Increase the oven temperature to 425°F (218°C) and line a large baking sheet with parchment paper. Arrange the corn tortillas on the sheet and lightly spray them with cooking spray on both sides. Bake for 2-3 minutes to soften the tortillas so they can be folded without cracking.
- Assemble the tacos: Remove the tortillas from the oven. On one half of each tortilla, layer grated cheese, a generous portion of shredded chicken carnitas, chopped red onion, and a sprinkle of more cheese. Fold the other half of the tortilla over the filling and gently press down so the edges stick together.
- Crisp and melt: Return the assembled tacos to the oven and bake for 15-17 minutes until the cheese inside is melted and the tortillas become crispy and golden brown.
- Serve: Remove the tacos from the oven and serve immediately with the chilled avocado cilantro lime sauce on the side for dipping or drizzling.
Notes
- Do not marinate the chicken for longer than 8 hours as the citrus juices will start to “cook” the chicken, affecting texture.
- Oven temperatures can vary; check your tacos around 10 minutes during the final bake to prevent burning.
- If you prefer a spicier kick, do not deseed the jalapeno or add extra chili powder to the marinade.
- Leftover avocado sauce can be stored in an airtight container with plastic wrap pressed directly on the surface to prevent browning.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 110mg
