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 caloriescarbohydrate: 35.9 gcholesterol: 88.4 mgfat: 32.3 gfiber: 8 gprotein: 33.6 gsaturatedFat: 6.7 gservingSize: -sodium: 821.3 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Baked Chicken Tacos
Directions
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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.
Preheat the oven to 375 degrees F (190 degrees C). Transfer chicken to a baking dish.
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.
Place cabbage in a bowl and pour 1/3 of the lime juice over top, toss until cabbage is glossy.
Smash avocados in a bowl for guacamole. Mix in 1/4 of the remaining lime juice and season with salt and pepper.
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.