Description
These chicken carnitas-style tacos take shredded, citrus-marinated chicken, melt-in-cheese goodness, and a crisp bake to create a handheld weeknight winner.
Ingredients
- 12 small corn tortillas
- 3 cups shredded cooked chicken
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1/2 teaspoon salt (plus additional to taste)
- Black pepper to taste
- 1 to 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1 large ripe avocado
- 1/4 to 1/3 cup sour cream
- 1 to 2 tablespoons olive oil
- Additional salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish or line with foil for easy cleanup.
- In a medium bowl, combine shredded cooked chicken with lime juice, orange juice, 1/2 teaspoon salt, and a few grinds of black pepper. Toss and let sit for 5-10 minutes.
- Lay a tortilla flat, place 2-3 tablespoons of marinated chicken down the center, and sprinkle with cheese. Roll tightly and place seam-side down in the baking dish.
- Drizzle or brush with olive oil. Bake for 15-20 minutes until golden and crisp.
- While baking, blend avocado, sour cream, lime juice, and a pinch of salt until smooth.
- Remove tacos from the oven, let rest for 1-2 minutes, then serve hot with avocado crema.
Notes
For a dairy-free option, use a vegan cheese alternative and dairy-free sour cream. Pre-shredded rotisserie chicken can be used for quicker prep.