Baked Chicken Tacos recipe

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Ingredients

½ cup vegetable oil
½ cup lemon juice
½ cup lime juice
½ cup orange juice
⅛ cup Worcestershire sauce, or more to taste
1 teaspoon seasoned salt
1 teaspoon garlic salt
1 teaspoon lemon-pepper seasoning
1 (3 pound) whole chicken, cut into pieces, or more to taste
½ head cabbage, shredded
3 limes, juiced, divided
2 avocados, peeled and pitted
salt and ground black pepper to taste
8 (6 inch) flour tortillas
1 bunch green onions, sliced
¼ cup chopped fresh cilantro, or to taste
¼ cup sour cream, or to taste
¼ cup salsa, or to taste

Nutrition Info

554.7 calories
carbohydrate: 35.9 g
cholesterol: 88.4 mg
fat: 32.3 g
fiber: 8 g
protein: 33.6 g
saturatedFat: 6.7 g
servingSize: -
sodium: 821.3 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk vegetable oil, lemon juice, lime juice, orange juice, Worcestershire, seasoned salt, garlic salt, and lemon-pepper seasoning together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover and marinate in the refrigerator, 1 to 24 hours.

  2. Preheat the oven to 375 degrees F (190 degrees C). Transfer chicken to a baking dish.

  3. Bake in the preheated oven until no longer pink in the center, 45 minutes to 1 hour. Remove from the oven and shred chicken with 2 forks, discard bones.

  4. Place cabbage in a bowl and pour 1/3 of the lime juice over top, toss until cabbage is glossy.

  5. Smash avocados in a bowl for guacamole. Mix in 1/4 of the remaining lime juice and season with salt and pepper.

  6. Warm tortillas in a skillet over medium-low heat, 2 to 3 minutes. Layer tortillas with chicken, cabbage, green onions, cilantro, guacamole, sour cream, and salsa and drizzle with remaining lime juice.

Recipe Yield

8 tacos

Recipe Note

Chicken baked in a citrus marinade is placed in a soft flour tortilla and topped with shredded cabbage, cilantro, guacamole, green onion, and salsa. Everyone loves this!

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